A versatile, all-purpose salsa. Use it to top grilled meats, fish, seafood, or beans.

 

Salsa Criolla / Peruvian Red Onion Salsa
Servings Prep Time
1 1/2 cups 20minutes
Passive Time
15minutes
Servings Prep Time
1 1/2 cups 20minutes
Passive Time
15minutes
Ingredients
  • 1medium red onionthinly sliced
  • 1 ají amarillo, freshseeded and finely minced
  • 1/2cup cilantrochopped
  • 1/4cup Lime juice, fresh
  • 1Tbsp. olive oilextra virgin
  • 1/2tsp. Kosher salt(to taste)
Instructions
  1. Cut the onion in half vertically, then slice the onion crossways, as thinly as possible. Place in a bowl, cover with cold water, and soak for about 15 minutes.
  2. Rinse the onion thoroughly, then drain.
  3. Add all remaining ingredients to onion; mix well.
  4. Taste; add salt as desired.
  5. Store covered in the refrigerator for up to 1 day.
Recipe Notes

Substitute half a habanero pepper (seeded and minced) if ají amarillo is unavailable. Also, you can substitute 1 tsp. ají amarillo paste.