Salsa Criolla is a Peruvian condiment that may become a staple in your fridge. In fact, I plan to start a new trend.
Salsa Criolla is the new ketchup. Pass it on.
There are many variations of this dish that include aji or jalapeno peppers, but here I make a milder version – sort of a beginner’s guide to Salsa Criolla.
What makes this dish so special is the use of fresh lime juice which gives the onions a fantastic flavor. Although you can eat it right away, I like the way it tastes after marinating. The salsa can be served with grilled meats, seafood dishes, rice, or on toast. I know it would be delicious on sandwiches.
I decided to try something different and put it into a taco salad (and planned to add it to steak the next night) but it was so good we gobbled it up the first night!
It is a little tedious cutting the onions so thin, but necessary for the full flavors to be absorbed into the onion. If you like a little Latin flavor in your dishes, I promise you, you will love this enough to want a steady stream of this in your fridge.
Looking for another Peruvian condiment to try? Try Peruvian Green Sauce!
- 1 large red onion, sliced paper thin
- 1/2 cup fresh squeezed lime juice
- ½ teaspoon vinegar (any white vinegar will do)
- 2 teaspoons extra virgin olive oil
- 2 tablespoons chopped cilantro
- Sea salt (to taste but I used probably 1/4 teaspoon)
- Mix all ingredients together in small bowl. Let marinate for several hours or overnight. Stir once half way through marinating time to make sure all onions get soaked in the juice.
If you don’t want too strong of an onion flavor, you can rinse the sliced onion in water prior to mixing with the other ingredients. This is said to give the onions and slightly sweeter flavor.
Get more great recipes at: www.thekitchensnob.com