This is the Peruvian style of salsa criolla, with fine red-onion slivers and ají amarillo. A brief cold-water soak takes the harsh edge off the onion while preserving its crunch. Add lime close to serving time: the fresh contrast is what makes it so good beside rich pork, beans, or rice.
Peruvian Salsa Criolla
Crisp red onion, ají amarillo, coriander, and lime
Keep the red onion crisp and add the lime close to serving for this Peruvian relish.
TypeCondiments
Prep15 minutes
Cook0 minutes
Rest0 minutes
Total15 minutes
YieldAbout 270 g
Servings4
ServingOne-quarter of the batch
DifficultyEasy
CuisinePeruvian
Ingredients
Batch
Instructions
Serving Ideas
- Serve with pan con chicharrón, tacu tacu, or beans and rice.
Substitutions
- A mild yellow pepper gives colour with little heat. A fresh chilli is preferable to ají paste here because the thin strips are part of the texture.
Chef Tips
- Cut from root to tip rather than across the onion for fine slivers that keep their shape.
Storage
Best freshly mixed. Refrigerate leftovers at 4°C or below and use the next day; the onion will soften.
Allergen Notes
No common major allergens in the listed ingredients.
Reference
Recipe context: Peru Delights — Salsa criolla.