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Salsa Criolla

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

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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. 1

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

  2. 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. 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. 4

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

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Questions

Why pat it dry first in Salsa Criolla?

Step 1 reads: "Soak the 1 medium thinly sliced red onion in cold salted water for 10 minutes, then drain and pat dry." Surface water has to boil off before anything can brown. Drying at step 1 means the food sears in the first minute instead of steaming.

What can I use instead of aji amarillo in Salsa Criolla?

The entry for Salsa Criolla calls for 1 ají amarillo pepper, julienned. In its place: Blend a roasted orange or yellow bell pepper with a little habanero or serrano. It approximates both the fruitiness and the heat.

Is Salsa Criolla keto-friendly?

A serving of Salsa Criolla carries 5 g of carbohydrate, 1 g of it fiber. Against a strict 20 g keto day that is 25 percent of the budget; against a moderate 100 g low-carb day it is 5 percent.

How many carbs are in Salsa Criolla?

One serving (the recipe makes 4) has 5 g of carbohydrate in about 25 calories, with 1 g protein and 1 g fat, plus 1 g fiber and 290 mg sodium. The figures are estimates computed from the ingredient list.

Can I freeze Salsa Criolla?

It is not a good candidate. Refrigerate what is left of Salsa Criolla within two hours and eat it 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. Leafy parts wilt first; store them apart if you can.

Serve it with

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