Salsa Criolla - Peruvian Onion, Pepper & Lime Salsa
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Quick and easy to prepare, salsa criolla is the perfect accompaniment to many dishes. The lime juice is what makes this onion salsa/relish special. It adds a bright flavor that sweetens the onions and livens up everything else on the plate. For authenticity's sake, it's important to cut the onions "a la pluma," or like feathers. Slice them into to very thin half moons, retaining the curve of the onion, so that they look like little curls on the plate. In Peru, this salsa is made with ají peppers, but jalapeños make a reasonable substitute. Some people also add tomatoes and/or garlic.
- Ready In:
- 40mins
- Serves:
- Units:
ingredients
- 2 red onions, sliced in very thin half moons
- 1 -2 jalapeñ o bell pepper (or aji peppers)
- 1 tablespoon chopped cilantro (or a combination of both) or 1 tablespoon parsley (or a combination of both)
- 2 tablespoons lime juice
- 1 tablespoon vinegar
- salt and pepper
directions
- Soak the onions in salt water for 10 minutes. Drain and let dry.
- Mix onion with the rest of the ingredients. Cover with plastic wrap and let marinate at room temperature for 30 minutes before serving.
- Store in refrigerator for up to 2 days.
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RECIPE MADE WITH LOVE BY
@JackieOhNo
Contributor
@JackieOhNo
Contributor
"Quick and easy to prepare, salsa criolla is the perfect accompaniment to many dishes. The lime juice is what makes this onion salsa/relish special. It adds a bright flavor that sweetens the onions and livens up everything else on the plate. For authenticity's sake, it's important to cut the onions "a la pluma," or like feathers. Slice them into to very thin half moons, retaining the curve of the onion, so that they look like little curls on the plate. In Peru, this salsa is made with ají peppers, but jalapeños make a reasonable substitute. Some people also add tomatoes and/or garlic."
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Quick and easy to prepare, salsa criolla is the perfect accompaniment to many dishes. The lime juice is what makes this onion salsa/relish special. It adds a bright flavor that sweetens the onions and livens up everything else on the plate. For authenticity's sake, it's important to cut the onions "a la pluma," or like feathers. Slice them into to very thin half moons, retaining the curve of the onion, so that they look like little curls on the plate. In Peru, this salsa is made with ají peppers, but jalapeños make a reasonable substitute. Some people also add tomatoes and/or garlic.
