Salsa Criolla / Peruvian Salsa

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


  1. Slice the onion as thinly as possible; cover with cold water, and soak for about 15 minutes.
  2. Rinse the onion thoroughly, then place in a bowl.
  3. Add all remaining ingredients; mix well.
  4. Taste; add salt as desired.
  5. 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.


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