Salsa Criolla (Peruvian Red Onion Relish)
Red onions and chiles mingle with lime juice in this crisp and fresh Salsa Criolla recipe. It's the perfect side dish for grilled meats, topping for sandwiches, and so much more! Yield: 2 c of relish
Servings: 6 people
Ingredients
- 1 large red onions
- 1 teaspoon salt
- ½ orange bell pepper *
- 1 serrano chile *
- 1 lime, juiced (roughly 3 tablespoon juice)
- 3 sprigs fresh cilantro, chopped
- 1 teaspoon olive oil
- Salt and pepper (to taste)
Instructions
- Cut the onion in half, then slice each half into very thin strips. Add the onion to a bowl and sprinkle with salt. Using your fingers, massage the salt into the onions to evenly distribute it. Set the onions aside to sweat for 10 minutes.
- While the onions are sweating, seed and de-vein the bell pepper and serrano chile. Slice them into thin strips.
- Place the pepper strips, lime juice and chopped cilantro into a bowl.
- Rinse the salted onions in cold water. Drain them well, and pat them dry. Add the onions to the bowl with the other ingredients. Mix to combine.
- Add the oil. Sprinkle with salt and pepper to taste. Mix to combine.
- Cover the salsa and let it marinate in the refrigerator for 10 minutes before serving.
Notes
*If you would like to use 1 fresh Aji Amarillo (veined and seeded), omit both the bell pepper and serrano chile.