Peruvian Salsa Criolla is a traditional Peruvian sauce made with red onions, lime juice, vinegar, and chili peppers. It is an essential part of Peruvian cuisine characterized by its tangy, slightly sweet, and spicy flavor.
It is made by thinly slicing red onions and marinating them in lime juice and vinegar. The mixture is then seasoned with salt and chili peppers, such as ají Amarillo, to taste.
The salsa is typically prepared just before serving, allowing the flavors to meld together and the onions to remain crisp. It is a simple but delicious sauce that adds a bold flavor to any dish.
How to Make Peruvian Salsa Criolla
Note: The full instructions are provided in the recipe card below.
Cut the stems off the pepper, wash them, and slice them in half. Scrape off the nerves and seeds with a spoon, so they will only keep a slightly pleasant spiciness.
If you want to increase it, leave some seeds, finely julienne them, and add them to a medium bowl.
Once this procedure is done, please wash your hands well (don't even think about touching your eyes because they will be irritated).😵
Cut the onion in half, then cut them as thin as possible; place them in cold water for about 5 minutes and stir a couple of times to dilute some of its intense flavors; discard the water and transfer them into the medium bowl.
Add the chopped cilantro and drizzle them with a lime or lemon; add a generous stream of oil, salt, and black pepper to taste. Stir all the ingredients, taste, and adjust the season if needed. Enjoy!
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Recipe
Easy Peruvian Salsa Criolla
Ingredients
- 4 Ají Amarillo , finely julienne
- 1 medium-sized red onion , finely julienne
- ¼ cup Cilantro , chopped
- juice from 1 lime or lemon
- 2 Tablespoons Neutral oil such as avocado , corn, sunflower, soybean, etc.)
- ½ teaspoon Kosher Salt , to taste
- ¼ ground black pepper , to taste
Instructions
- Cut the stems off the pepper, wash and slice it in half. Scrape off the nerves and seeds with a spoon, so they will only keep a slight pleasant spiciness. If you want to increase it, leave some seeds, finely julienne them, and add them to a medium bowl.
- Once this procedure is done, please wash your hands well (don't even think about touching your eyes because they will be irritated).
- Cut the onion in half, then cut them as thin as possible; place them in cold water for about 5 minutes and stir a couple of times to dilute some of its intense flavors; discard the water and transfer them into the medium bowl.
- Add the chopped cilantro and drizzle them with a lime or lemon, add a generous stream of oil, salt, and black pepper to taste. Stir all the ingredients, taste, and adjust season if needed. Enjoy!
Notes
- Toss the onion mixture once or twice after putting the bowl in the fridge to ensure all the ingredients are picked.
- You can use fresh or bottled Peruvian Aji Amarillo pepper ( If you can't find it, use jalapeño peppers for a mildly spicy or habaneros for a super spicy).
- I use Avocado Oil, but any neutral oil will work.
- Make sure you use freshly squeezed lime juice.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
