Puerto Rican Salsa Criolla
The eminent, excellent, outstanding and authentic Puerto Rican Salsa Criolla (Salsa Criolla Puertorriqueño)! This delicious and well known Puerto Rican Salsa is used in a variety of dishes in Puerto Rican cooking. Everything from tostones (fried green plantains) to Chillo en Salsa Criolla (Red Snapper in Criolla Sauce)! Learn and conquer some of our most famous dishes by learning how to easily make this delicious sauce!
Servings: 2 cups
- 1 onion thinly sliced and cut into half moons or chopped
- 1 green pepper thinly sliced and cut into half moons or chopped
- 1 yellow or red pepper thinly sliced and cut into half moons or chopped
- 8 oz crushed tomato sauce
- 4 oz tomato sauce
- ¼ cup pimiento stuffed olives
cut in half *optional
- 2-4 garlic cloves minced
- 4 oz dry white wine can substitute with water
- 2 dry bay leaves
- 3 tbsp Puerto Rican sofrito
- 3 tbsp fresh cilantro
- 3 culantro leaves (recao)
chopped (hard to find in the states so you can leave out)
- 2 tsp salt
- 1 tsp pepper
- 2 tbsp olive oil
Over medium heat, add the 2 tablespoons of oil to a large saucepan or caldero.Add the onions and peppers, stir and cook until onions are translucent.
Add bay leaves, sofrito, culantro (if using), cilantro, garlic, olives, salt and pepper. Stir.
Add the crushed tomato sauce and tomato sauce to the pot.Add the white wine or water. Stir. Cook on medium or medium low for 30 minutes. Stir every 5 or 10 minutes to make sure sauce is not sticking to the bottom of the pot.Note: You will notice the sauce thin initially and as it starts to cook, it will thicken.Done!
Serve Puerto Rican Salsa Criolla with any of the delicious ideas mentioned in post!
Serving: 4g | Calories: 277kcal | Carbohydrates: 21g | Protein: 4g | Fat: 17g | Saturated Fat: 2g | Sodium: 3487mg | Potassium: 788mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1063IU | Vitamin C: 65mg | Calcium: 60mg | Iron: 2mg