Salsa Criolla (Peruvian Red Onion Relish)
User Reviews
5
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Prep Time
30 mins
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Total Time
30 mins
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Servings
6 people
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Course
Side Dish
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Cuisine
South American
Salsa Criolla (Peruvian Red Onion Relish)
Description
Salsa Criolla (Peruvian Red Onion Relish) combines very thinly sliced red onions soaked with salt to soften their bite, then rinsed and dried. The inclusion of orange bell pepper and serrano chile cut into slender strips provides sweetness and heat. Fresh lime juice and chopped cilantro introduce citrusy and herbal notes, while olive oil rounds out the flavors with subtle richness. Salt and black pepper adjust seasoning to taste. The ingredients are mixed and allowed to marinate briefly to develop flavor.
The texture is crisp and refreshing, with softened but still crunchy onions, complemented by the tender pepper strips and the gentle heat from serrano chile. The lime juice's acidity and salt balance the sweetness of the pepper and the pungency of the onion.
This salsa suits serving alongside grilled meats, seafood, or rice dishes, adding a bright and tangy element. It can also work well as a topping for sandwiches or tacos, contributing a fresh crunch and flavor complexity.
Ingredients
- 1 large red onions
- 1 tsp salt
- ½ orange bell pepper *
- 1 serrano chile *
- 1 lime juiced (roughly 3 Tbsp juice
- 3 prigs cilantro chopped, fresh
- 1 tsp olive oil
- salt to taste
- black pepper to taste
Instructions
- Cut the onion in half, then slice each half into very thin strips. Add the onion to a bowl and sprinkle with salt. Using your fingers, massage the salt into the onions to evenly distribute it. Set the onions aside to sweat for 10 minutes.
- While the onions are sweating, seed and de-vein the bell pepper and serrano chile. Slice them into thin strips.
- Place the pepper strips, lime juice and chopped cilantro into a bowl.
- Rinse the salted onions in cold water. Drain them well, and pat them dry. Add the onions to the bowl with the other ingredients. Mix to combine.
- Add the oil. Sprinkle with salt and pepper to taste. Mix to combine.
- Cover the salsa and let it marinate in the refrigerator for 10 minutes before serving.
Notes
- If you prefer, replace the bell pepper and serrano chile with one fresh Aji Amarillo, seeded and veined, to change the flavor profile.
User Reviews
Overall Rating
5
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