Salsa Criolla

Salsa Criolla

Tangy pickled red onions and lime make a sharp, crunchy topping for grilled meats.

Total 35 min Makes 16 oz Calories 45/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This Peruvian-style onion relish pairs thin-sliced red onion with lime juice, chile, and cilantro for a bright, tangy condiment. A short rinse and salt-and-lime soak tame the onion's bite while keeping its crunch, making it a natural match for grilled steak, chicken, or seafood.

Ingredients

  • 2 large red onions, thinly sliced
  • 1 teaspoon salt
  • 1/2 cup fresh lime juice
  • 1 aji amarillo chile, seeded and thinly sliced
  • 1 tomato, seeded and thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon vegetable oil
  • black pepper, to taste

Method

  1. Place the thinly sliced red onions in a colander and rinse under cold water for 30 seconds, then transfer to a bowl.

  2. Sprinkle the onions with salt, toss well, and let stand for 10 minutes to soften and reduce sharpness.

  3. Rinse the salted onions briefly under cold water and squeeze out excess moisture with your hands.

  4. In a clean bowl, combine the onions, lime juice, sliced chile, tomato, and cilantro.

  5. Drizzle with vegetable oil, season with black pepper, and toss gently to coat.

  6. Let the salsa criolla marinate at room temperature for 10 minutes before serving to let the flavors meld.

Rate this recipe

★ 4.7 (1)

Salsa Criolla

This Peruvian-style onion relish pairs thin-sliced red onion with lime juice, chile, and cilantro for a bright, tangy condiment. A short rinse and salt-and-lime soak tame the onion's bite while keeping its crunch, making it a natural match for grilled steak, chicken, or seafood.

35 min 16 oz 45 cal

Ingredients

  • 2 large red onions, thinly sliced
  • 1 teaspoon salt
  • 1/2 cup fresh lime juice
  • 1 aji amarillo chile, seeded and thinly sliced
  • 1 tomato, seeded and thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon vegetable oil
  • black pepper, to taste

Method

  1. 1

    Place the thinly sliced red onions in a colander and rinse under cold water for 30 seconds, then transfer to a bowl.

  2. 2

    Sprinkle the onions with salt, toss well, and let stand for 10 minutes to soften and reduce sharpness.

  3. 3

    Rinse the salted onions briefly under cold water and squeeze out excess moisture with your hands.

  4. 4

    In a clean bowl, combine the onions, lime juice, sliced chile, tomato, and cilantro.

  5. 5

    Drizzle with vegetable oil, season with black pepper, and toss gently to coat.

  6. 6

    Let the salsa criolla marinate at room temperature for 10 minutes before serving to let the flavors meld.