Active Time

　　20 min

　　Total Time

　　20 min

　　This lively salsa is typically served with Argentine asado—beef, pork, or lamb cooked over an open fire or grill. It's also wonderful with a seared skirt steak.

　　

Ingredients

Makes about 1 1/2 cups

　　1 large tomato

　　1/2 cup finely chopped sweet onion

　　1/4 red bell pepper, cut into 1/4-inch dice (1/4 cup)

　　1 scallion, chopped

　　1 teaspoon minced fresh oregano

　　1/4 teaspoon minced garlic

　　2 tablespoons olive or safflower oil

　　1 tablespoon distilled white vinegar

　　1/2 teaspoon salt

　　1/4 teaspoon black pepper

　　

Step 1

Cut an X in bottom of tomato with sharp paring knife and blanch tomato in 3-quart saucepan of boiling water 10 seconds. Transfer tomato with a slotted spoon into a bowl of ice and cold water and cool. Peel off skin with paring knife and discard. Halve tomato crosswise and seed it, then cut into 1/4 inch dice.

　　

Step 2

Stir together tomato and remaining ingredients. Season salsa with additional salt and pepper if desired.