Salsa criolla is the common name for a simple preparation in the form of a sauce or culinary marinade, widely used in Peru, Argentina and Uruguay.

Salsa criolla contains finely chopped vegetables (red onions and spring onions, red and green peppers, tomatoes), marinated in a mixture of oil and vinegar and seasoned with cumin and black pepper. Sometimes garlic and parsley are added, depending on what is intended to be served with the sauce. It is a rather vinegary sauce, as it uses one tablespoon of vinegar for every two tablespoons of oil.