Salsa Criolla (Peru)

Salsa Criolla (Peru)

1/2 medium red onion, finely sliced from top to root

1 aji amarillo, cut in thin slices (or any other fresh chili pepper)

1/2 bell pepper, thinly sliced (optional)

2 tablespoons cilantro leaves, chopped

Salt and pepper

Juice of 1 lime

1 tablespoon olive oil


Onion, aji amarillo, cilantro, and lime juice. Salsa criolla accompanies most of our dishes, such as tamales, sandwiches, and any kind of beans. Make it right before serving to fully enjoy its crispness and vibrant flavor.


Put the onion in a bowl, cover with ice water, and let rest for 5 minutes. Drain thoroughly. In a bowl, combine the onion, aji amarillo, bell pepper, cilantro leaves, salt, pepper, lemon juice, and olive oil. Mix carefully. Use immediately or keep refrigerated up to 1 hour. Note: When you put onions in ice water they remain crunchy and lose their harsh taste. Season them at the very last minute to keep the onions crisp. If you prefer to enjoy this salsa’s flavor without the heat, use bell peppers instead of aji amarillo.

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