Salsa Criolla

Name: Salsa Criolla
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1 medium red onion, thinly sliced; 1 ají amarillo pepper, julienned; 1/4 cup fresh lime juice; 2 tbsp fresh cilantro, chopped; 1 tsp extra-virgin olive oil; 1/2 tsp fine sea salt

A crisp Peruvian onion relish steeped in lime juice with sliced ají amarillo and fresh cilantro. It adds a bright, acidic crunch to grilled meats, tamales, and rice dishes.

15 minEasyServes 425 cal/serving

PeruvianSideNo-CookVeganVegetarianLow CarbPaleoWhole30MediterraneanHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SugarPork-FreeAlcohol-FreeCorn-FreeLow-Sodium

Ingredients

1 medium red onion, thinly sliced
1 ají amarillo pepper, julienned
1/4 cup fresh lime juice
2 tbsp fresh cilantro, chopped
1 tsp extra-virgin olive oil
1/2 tsp fine sea salt

Instructions

1

Soak the 1 medium thinly sliced red onion in cold salted water for 10 minutes, then drain and pat dry.
2

In a medium bowl, combine the drained 1 medium thinly sliced red onion, 1 julienned ají amarillo pepper, and 2 tbsp chopped fresh cilantro.
3

Pour in the 1/4 cup fresh lime juice and 1 tsp extra-virgin olive oil, then season with 1/2 tsp fine sea salt.
4

Toss everything gently and let sit for 5 minutes before serving.

Questions

How long does Salsa Criolla keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Salsa Criolla?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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