«

»

Salsa Criolla – Peruvian Onion Pepper and Lime Salsa

Onions, Aji­ Amarillo chillies, lemon juice and a few coriander leaves, a simple mix of intense flavour. Salsa criolla accompanies many Peruvian dishes as a side dish, like Tamales, Humitas, Arroz con pollo, sandwiches, beans, and the list goes on. It’s up to you how hot this salsa will be: you can follow the recipe word for word, or make it milder, by substituting the Aji­ Amarillo with capsicums. Make it colourful so it is visually appealing and keep the onion crunchy to fully enjoy its texture and awaken all your senses (for this you need to prepare the Salsa Criolla right before serving, as the onion becomes soggy when it macerates in the lime juice for too long).

Salsa Criolla - Peruvian Onion Pepper and Lime Salsa
It’s up to you how hot this salsa will be: you can follow the recipe word for word, or make it milder, by substituting the Aji­ Amarillo with capsicums. Make it colourful so it is visually appealing and keep the onion crunchy to fully enjoy its texture and awaken all your senses (for this you need to prepare the Salsa Criolla right before serving, as the onion becomes soggy when it macerates in the lime juice for too long).
Prep time: 
Total time: 
Ingredients
  • ½ medium red onion, finely sliced
  • 1 Aji Amarillo chilli cut in thin slices, or ½ red capsicum (see notes for Aji Amarillo chilli)
  • 2 tablespoons coriander leaves, chopped
  • salt and pepper
  • juice of 1 lime
  • 1 tablespoon olive oil
Instructions
  1. Put the sliced onion in a bowl, cover with ice water and let rest for 5 minutes. Strain thoroughly. (This is done to eliminate the bitterness of the onion).
  2. In a bowl combine onion, Aji­ Amarillo or capsicum, salt, pepper, lime juice and olive oil. Mix carefully. You can use it immediately or have it on hand up to an hour in the fridge.
Notes
The habañero is a suitable substitute in Australia. The habañero ripens to a range of colours depending on the variety - reds, oranges, yellows and dark purple/browns are the most common. It's skin is smooth, shiny and undulating and the shape, though highly variable, are roughly the same.

Comments and Feedback

2 Comments on "Salsa Criolla – Peruvian Onion Pepper and Lime Salsa"

Notify of
avatar
 
smilegrinwinkmrgreenneutraltwistedarrowshockunamusedcooleviloopsrazzrollcryeeklolmadsadexclamationquestionideahmmbegwhewchucklesillyenvyshutmouthapplausewhat-is-thatwell-donewant-a-tasteparty-animal
Sort by:   newest | oldest | most voted
Rieta Sweeney
Guest
Member

You can definitely add a bit of this and bit of that to make it your own… It all depends on personal taste! But this sounds absolutely delicious! grin

Rowan Robinson
Guest
Member

If you want to perk up some bbq’d chicken this is the way to do it.

wpDiscuz
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
OR
ARE YOU READY? GET IT NOW!
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
OR
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
TrophyWin a copy of "From The Source - Mexico"
Your Entries
0
Total Entries
7
Days Left
15
Mexico's best local cooks - from street food stalls, family-run haciendas and haute-cuisine restaurants - reveal their culinary passions, along with such classic regional recipes as marinated pork tacos, hot lime soup and Oaxacan hot chocolate

Enter the sweepstake to win a copy of this fantastic cookbook.
remaining