Peruvian Salsa Criolla Recipes
PERUVIAN PICKLED ONIONS (SALSA CRIOLLA)
A pretty simple recipe, quick and easy to prepare, salsa criolla is the perfect accompaniment to many dishes. The lime juice is what makes this onion salsa/relish special. It adds a bright flavor that sweetens the onions and livens up everything else on the plate. Great summer dish! Store in the refrigerator for up to 2 days.
Provided by Rich Girl 319
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Fill a bowl with water; stir in salt until dissolved. Add red onions; let soak for 10 minutes. Drain and pat dry.
- Mix onions, cucumbers, tomato, rice vinegar, lime juice, white wine vinegar, jalapeno pepper, cilantro, olive, and black pepper together in a large bowl. Cover with plastic wrap and let marinate at room temperature before serving, about 30 minutes.
Nutrition Facts : Calories 70.9 calories, Carbohydrate 13.1 g, Fat 2.1 g, Fiber 2.4 g, Protein 2 g, SaturatedFat 0.3 g, Sodium 448.3 mg, Sugar 6.1 g
SALSA CRIOLLA - PERUVIAN ONION, PEPPER & LIME SALSA
Quick and easy to prepare, salsa criolla is the perfect accompaniment to many dishes. The lime juice is what makes this onion salsa/relish special. It adds a bright flavor that sweetens the onions and livens up everything else on the plate. For authenticity's sake, it's important to cut the onions "a la pluma," or like feathers. Slice them into to very thin half moons, retaining the curve of the onion, so that they look like little curls on the plate. In Peru, this salsa is made with ají peppers, but jalapeños make a reasonable substitute. Some people also add tomatoes and/or garlic.
Provided by JackieOhNo
Categories Peruvian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Soak the onions in salt water for 10 minutes. Drain and let dry.
- Mix onion with the rest of the ingredients. Cover with plastic wrap and let marinate at room temperature for 30 minutes before serving.
- Store in refrigerator for up to 2 days.
Nutrition Facts : Calories 30.6, Fat 0.1, Sodium 3.4, Carbohydrate 7.2, Fiber 1.5, Sugar 3.2, Protein 0.9
SALSA CRIOLLA
Categories Condiment/Spread Onion Tomato Vegetarian Quick & Easy Summer Gourmet
Yield Makes about 1 1/2 cups
Number Of Ingredients 10
Steps:
- Cut an X in bottom of tomato with sharp paring knife and blanch tomato in 3-quart saucepan of boiling water 10 seconds. Transfer tomato with a slotted spoon into a bowl of ice and cold water and cool. Peel off skin with paring knife and discard. Halve tomato crosswise and seed it, then cut into 1/4 inch dice.
- Stir together tomato and remaining ingredients. Season salsa with additional salt and pepper if desired.
SALSA CRIOLLA - PERUVIAN ONION, PEPPER & LIME SALSA
Quick and easy to prepare, salsa criolla is the perfect accompaniment to many dishes. The lime juice is what makes this onion salsa/relish special. It adds a bright flavor that sweetens the onions and livens up everything else on the plate. For authenticity's sake, it's important to cut the onions "a la pluma," or like feathers. Slice them into to very thin half moons, retaining the curve of the onion, so that they look like little curls on the plate. In Peru, this salsa is made with ají peppers, but jalapeños make a reasonable substitute. Some people also add tomatoes and/or garlic.
Provided by hmltnjim
Categories < 30 Mins
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Soak the onions in salt water for 10 minutes. Drain and let dry.
- Mix onion with the rest of the ingredients. Cover with plastic wrap and let marinate at room temperature for 30 minutes before serving.
- Store in refrigerator for up to 2 days.
Nutrition Facts : Calories 34.3, Fat 0.1, Sodium 2.7, Carbohydrate 8.3, Fiber 1.1, Sugar 3.3, Protein 0.7
SALSA CRIOLLA
My family piles this versatile relish on sandwiches, chicken and even enchiladas! Prepare it the night before your party to avoid last-minute prep...and the let the flavors blend..
Provided by Taste of Home
Time 20m
Yield 3 cups.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first five ingredients. In a small bowl, whisk the lemon juice, oil, sugar, salt and pepper. Pour over onion mixture; toss to coat. Refrigerate until chilled. Serve with a slotted spoon.
Nutrition Facts : Calories 28 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 139mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges
SALSA CRIOLLA
This popular Peruvian condiment requires only five ingredients, but it's bursting with flavor. Slivered onions and fresh peppers are marinated in lime juice to create a tangy and spicy relish. Traditionally, the salsa is made with fresh aji amarillo chiles, which can be difficult to find; luckily, a combination of orange bell pepper and serrano chiles deliver similar flavor, color and heat. (For a milder salsa, remove the seeds from the serrano before using.) Most often served with arroz con pollo, this bright relish is also a perfect accompaniment to roasted chicken, and makes a great topping on tacos and sandwiches. The salsa can be refrigerated for three days.
Provided by Kay Chun
Categories condiments, vegetables
Time 5m
Yield 3 cups
Number Of Ingredients 6
Steps:
- In a medium bowl, combine the onion, bell pepper, serrano chile, lime juice and cilantro, and mix well. Season to taste with salt.
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- Thinly slice the onion using a mandolin or sharp knife. If you have time, soak the onions in a bowl with cold water and ice for 10 minutes. This helps remove some of the harshness and bite in the onions. Drain and pat dry using a towel.
- Add the onions, tomatoes, pepper, cilantro, salt, and pepper to a jar or container. Cover with the lime juice. Refrigerate for at least 2 hours before serving. Stir the onions and tomatoes halfway so that all the onions have a chance to soak in the lime juice.
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- Peel and very finely slice red onions (you can also use a mandoline) and soak in cold water for at least 1 hour or overnight in the refrigerator. Make sure all onions are submerged in the water. Then drain well or spin dry to ensure most water is gone and doesn't water down your salsa later.
- Peel, deseed, and devein the ají amarillo peppers and then finely slice (or add 2-3 tsp of the paste to a large bowl).
- Add sliced onions, sliced ají, chopped cilantro, juice of both limes, and sea salt to a large bowl and mix well with your hands.
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