Salsa Criolla

Recipe from: GOURMET Magazine, Jan 2005, p. 104

<i>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.</i>

1   large tomato (1/2 lb)
1/2 cup finely chopped sweet onion
1/4 cup 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
1/4 teaspoon salt
1/4 teaspoon black pepper

Cut an X in bottom of tomato with a sharp paring knife and blanche tomato in a 3-quart saucepan of boiling water 10 seconds. Transfer tomato with a slotted spoon to a bowl of ice and cold water and cool. Peel off skin with paring knife and discard.

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