Salsa Criolla - Peruvian Onion, Pepper & Lime Salsa
"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
- Ingredients:
- 6
- Serves:
-
4
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 SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
