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).
- 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
- 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).
- 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.