📝 About This Recipe
Salsa Criolla is the quintessential Peruvian condiment, a bright and zesty red onion relish that brings life to almost every dish in the Andean nation. This refreshing salsa balances the sharp crunch of julienned onions with the subtle heat of Aji Amarillo chilies and the citrusy punch of fresh lime juice. It is the perfect acidic counterpoint to rich meats, fried seafood, and hearty stews, embodying the bold and fresh spirit of Peruvian coastal cuisine.
🥗 Ingredients
The Base
- 2 large Red onions (very thinly sliced into half-moons or julienned)
- 4 cups Ice water (for soaking the onions to remove bitterness)
- 1 tablespoon Kosher salt (for the soaking process)
The Aromatics and Heat
- 1-2 tablespoons Aji Amarillo paste or fresh chili (seeded and sliced into thin strips if using fresh)
- 1/2 cup Fresh cilantro (leaves only, finely chopped)
- 1 small Garlic clove (minced into a paste (optional for depth))
The Dressing
- 4-5 pieces Key limes or regular limes (freshly squeezed; enough for 1/2 cup juice)
- 1 tablespoon Extra virgin olive oil (to add a silky sheen and balance acidity)
- 1/2 teaspoon Fine sea salt (or to taste)
- 1/4 teaspoon Freshly cracked black pepper (to taste)
- 1 teaspoon White vinegar (for an extra sharp tang)
👨🍳 Instructions
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1
Begin by peeling the red onions and cutting them in half from pole to pole. Slice them as thinly as possible into long, delicate feathers (julienne) using a very sharp knife or a mandoline.
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2
Place the sliced onions in a large bowl and cover them with 4 cups of ice-cold water and a tablespoon of kosher salt. Let them soak for 10-15 minutes; this crucial step removes the harsh 'bite' and keeps them incredibly crisp.
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3
While the onions soak, prepare your Aji Amarillo. If using fresh peppers, remove the seeds and ribs to control the heat, then slice into matchstick-thin strips to match the onions.
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4
Finely chop the fresh cilantro leaves. Ensure they are completely dry before chopping to prevent them from bruising or turning into a paste.
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5
Juice your limes into a small ramekin. Using fresh juice is non-negotiable for the bright, authentic flavor of a true Salsa Criolla.
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6
Drain the onions thoroughly in a colander. Rinse them one last time under cold running water to remove any excess salt.
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7
Spread the drained onions onto a clean kitchen towel or paper towels and pat them very dry. Excess water will dilute the dressing and prevent the flavors from adhering.
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8
Transfer the dry onions to a clean, dry mixing bowl.
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9
Add the sliced Aji Amarillo (or paste), chopped cilantro, and minced garlic (if using) to the onions.
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10
Pour the lime juice and white vinegar over the mixture, followed by the tablespoon of olive oil.
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11
Season with sea salt and black pepper. Toss everything together gently using two forks or clean hands to ensure the onions are well coated without being crushed.
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12
Taste the salsa. It should be bright, acidic, and slightly spicy. Adjust the salt or lime juice if necessary.
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13
Let the salsa sit for just 5 minutes before serving to allow the flavors to marry, but do not wait too long or the onions will lose their signature crunch.
💡 Chef's Tips
Always use red onions for the authentic color and flavor profile; white onions are too mild for this application. To achieve paper-thin onions without a mandoline, keep the root intact while slicing to give you a better grip. If you cannot find Aji Amarillo, a habanero (for heat) or a yellow bell pepper (for color) mixed with a pinch of cayenne can work as a substitute. Never make this dish more than an hour in advance; the lime juice will eventually break down the cell walls of the onion and make it soggy. For a truly professional look, ensure all your julienne cuts (onion and chili) are roughly the same length and thickness.
🍽️ Serving Suggestions
Serve as a topping for 'Lomo Saltado' (Peruvian beef stir-fry) to cut through the richness of the soy-based sauce. Pair it with 'Chicharrón de Pescado' (fried fish chunks) for the ultimate coastal experience. Use it as a garnish for 'Arroz con Pollo' to add a pop of color and acidity to the cilantro-infused rice. It is fantastic inside a 'Pan con Chicharrón' (pork belly sandwich) for a classic Peruvian breakfast. Serve alongside a cold glass of Chicha Morada or a crisp Peruvian Pilsen beer.