Peruvian Salsa Criolla
Prep 10 min Total 25 min
Peruvian Salsa Criolla - kvalifood.com
Peruvian salsa criolla is a lime-dressed onion salad. The salted ice water soak is essential – it takes the raw bite out of the red onion while keeping the crunch. Aji amarillo is the traditional pepper.
Serve it alongside ceviche, anticuchos, lomo saltado, grilled meats, or any Peruvian main course. It is the standard side condiment at Peruvian restaurants.
Makes ca. 1.5 cups (2-4 servings)
Ingredients
- 1 medium red onion (ca. 100 g), sliced into thin julienne strips
- 1 aji amarillo, thinly sliced (or 1 Fresno chile)
- 2 tbsp fresh cilantro (leaves and tender stems), chopped
- 2 limes, juiced (ca. 60 ml)
- 1 tbsp olive oil (optional)
- salt, to taste
- freshly ground black pepper, to taste
Directions
Place onion in a bowl with a pinch of salt and ice cubes. Cover with cold water, soak 10-15 minutes. Drain and squeeze dry.
Combine onion, aji, cilantro, lime juice, and oil (if using). Season. Serve within 1 hour for best crunch.
Notes
- The salted ice water soak is essential.
- Aji amarillo is the traditional pepper.
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