Peruvian Salsa Criolla
The Quirky Foodster Team
Ingredients
- Red onion, very thinly sliced — 2 medium
- Fresh lime juice — 60 ml (1/4 cup)
- Fresh aji amarillo (or substitute chile), thinly sliced — 1
- Fresh coriander, chopped — 10 g (2 tbsp)
- Salt — 5 g (1 tsp)
Method
- Slice red onion as thinly as possible, ideally with a mandoline for even, delicate slices.
- Rinse sliced onion briefly under cold water to reduce sharpness, then drain well.
- Combine onion, lime juice, sliced aji amarillo and salt in a mixing bowl.
- Let marinate at least 15 minutes, tossing occasionally.
- Stir in fresh coriander just before serving.
Cultural Background: A tangy, thinly sliced red onion relish marinated in lime, salsa criolla is a ubiquitous Peruvian table condiment, its sharp acidity cutting through rich fried and grilled dishes, especially beloved alongside ceviche and lomo saltado.
Tips: • Slicing the onion very thinly is essential to the traditional delicate texture. • Rinsing the onion briefly softens its raw bite without losing its characteristic crunch.
Variations: • Add sliced tomato for a fuller, more substantial relish. • Adjust chile quantity for more or less heat.
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. 15 kcal, 0.4 g protein, 0 g fat, 3.5 g carbohydrate per 30 g serving.
FAQs: What is salsa criolla traditionally served with? Ceviche, lomo saltado, and grilled or fried meats throughout Peruvian cuisine. Why rinse the onion? Rinsing removes some of the raw onion's sharp sulfurous bite while keeping its crisp texture.
- Red onion, very thinly sliced — 2 medium
- Fresh lime juice — 60 ml (1/4 cup)
- Fresh aji amarillo (or substitute chile), thinly sliced — 1
- Fresh coriander, chopped — 10 g (2 tbsp)
- Salt — 5 g (1 tsp)
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