Easy Salsa Criolla
Salsa criolla is a simple onion salad made with just four ingredients! In Peru, it's a popular sauce served with a variety of traditional dishes such as ceviche and Peruvian tamales.
Servings 3 - 4 servings
Calories 22kcal
Ingredients
- 1 red onion
- 1 aji amarillo deseeded
- 1 handful cilantro chopped
- 1-2 limes juiced
- ½ teaspoon salt plus a bit more for soaking
Instructions
- Cut ends of onion and remove outside paper layer. Cut onion in half and slice onion into thin strips, lengthwise.1 red onion
- Sprinkle sliced onion with salt, cover with cold water and soak for at about five minutes. Then drain well and rinse.
- Add lime juice, ½ teaspoon salt, aji amarillo, and cilantro. Mix well and set aside to allow flavors time to meld.1 aji amarillo, 1 handful cilantro, 1-2 limes, ½ teaspoon salt
Notes
- Use Freshly Made. Criolla sauce is best enjoyed within a few hours of making it while the onions are still a bit crisp. You can store leftovers in the fridge to use within 24 hours but the longer they sit the more limp the onions become.
- Soak the Onions. This step is essential for making the onion flavor less over-powering when making onion salsa. I
- Don't Over Soak. You don't want them to sit in the water for too long and lose their crispness. I aim for no more than 15 minutes.
- Drain Off the Extra Water. Any water left on the onions will dilute the lime juice and flavor.
Nutrition
Calories: 22kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 390mg | Potassium: 87mg | Fiber: 1g | Sugar: 2g | Vitamin A: 111IU | Vitamin C: 11mg | Calcium: 17mg | Iron: 0.2mg
