A Peruvian all-purpose salsa. A very versatile condiment – use for meat, fish or beans.
- Red onions, medium 2 each
- Aji amarillo, very finely minced 1 each
- Cilantro, chopped ½ cup
- Sea salt ½ tsp
- Lime juice, fresh 2 each
- Slice the onion as thinly as possible; cover with cold water, and soak for about 15 minutes.
- Rinse the onion thoroughly, then place in a bowl.
- Add all remaining ingredients; mix well.
- Taste; add salt as desired.
- Store covered in the refrigerator for up to 1 day.
- Substitute half a habanero pepper if aji amarillo (hot yellow Peruvian pepper) is unavailable.
- You can substitute 4 diced plum tomatoes for one of the onions, for a nice twist.
- Also, ½ tsp. cumin adds a nice shot of spice.
- This recipe traditionally includes a teaspoon each of cider vinegar and light vegetable oil; these can be added if desired (though I prefer to leave them out).
Copyright © La Vida Comida.
Recipe by Jennifer Ramos Lorson.