Lomo Al Trapo Reccipe with Colombian Salsa - Barbecuebible.com

Ingredients

• 1 center-cut piece of beef tenderloin, meticulously trimmed of all fat and silver skin (about 8 inches long and weighing 1 pound)
• 1 cup dry red wine
• 2 to 3 cups kosher salt
• 1 tablespoon dried oregano, plus more if needed
• 1/2 medium sweet onion, peeled and minced
• 1 small poblano pepper, stemmed, seeded, and minced
• 1/2 red bell pepper, stemmed, seeded, and minced
• 1/2 yellow bell pepper, stemmed, seeded, and minced
• 1 to 2 hot chiles, such as serranos or jalapeños, seeded and minced (for spicier salsa, leave the seeds in)
• 1 clove garlic, peeled and minced
• 3 tablespoons finely chopped fresh cilantro
• 2 tablespoons distilled white vinegar
• 1 tablespoon freshly squeezed lime juice (or as needed)
• Coarse salt (kosher or sea)