Paraguayan Sarza
The Quirky Foodster Team
Ingredients
- Onion, thinly sliced — 2 medium
- Tomato, diced — 1 medium
- Red wine vinegar — 45 ml (3 tbsp)
- Vegetable oil — 30 ml (2 tbsp)
- Salt and pepper — to taste
- Fresh parsley, chopped (optional) — 10 g (2 tbsp)
Method
- Thinly slice onion; rinse briefly under cold water to mellow sharpness, then drain well.
- Combine sliced onion and diced tomato in a mixing bowl.
- Add vinegar and oil, mixing well to combine.
- Season with salt and pepper.
- Let marinate at least 15 minutes before serving; stir in parsley if using just before serving.
Cultural Background: A tangy onion and vinegar relish, sarza is Paraguay's everyday table condiment, its simplicity reflecting the country's rustic, ingredient-focused culinary tradition, commonly served alongside grilled meats and asado.
Tips: • Rinsing the sliced onion briefly softens its raw bite while preserving its crunch. • Letting the relish marinate allows the onion to soften slightly and absorb the tangy dressing.
Variations: • Add a small amount of fresh chile for a spicier version. • Adjust vinegar-to-oil ratio to taste.
Storage: Refrigerate in an airtight container up to 2 days; best eaten fresh.
Reheating: Not applicable; served cold or at room temperature. Nutrition (per serving) Approx. 30 kcal, 0.4 g protein, 3.5 g fat, 2 g carbohydrate per 30 g serving.
FAQs: What is sarza traditionally served with? Grilled meats (asado) and as a general table condiment throughout Paraguayan cuisine. How is it different from Chilean pebre? Sarza is simpler and more onion-forward without the herb-heavy profile of pebre, reflecting a more rustic, minimal approach.
- Onion, thinly sliced — 2 medium
- Tomato, diced — 1 medium
- Red wine vinegar — 45 ml (3 tbsp)
- Vegetable oil — 30 ml (2 tbsp)
- Salt and pepper — to taste
- Fresh parsley, chopped (optional) — 10 g (2 tbsp)
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