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 SALAD
Chunks of avocado, tomato, red and green peppers, and plenty of cilantro give flavor to this refreshing and colorful salad, and jalapeno peppers give it a hint of heat. Dressing is just a simple squeeze of lime juice.
Provided by Scratchcook
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- In a large salad bowl, lightly mix the tomatoes, cilantro, green and red bell peppers, jalapeno peppers, green onions, and sweet red onion until thoroughly combined. Gently toss with avocado pieces, and squeeze lime juice over the salad. Sprinkle with salt to serve.
Nutrition Facts : Calories 198.4 calories, Carbohydrate 18.3 g, Fat 14.4 g, Fiber 9.6 g, Protein 4 g, SaturatedFat 2.1 g, Sodium 214.4 mg, Sugar 6.5 g
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 (CHOPPED TOMATO SALAD)
This simple dish, from El Bordo de las Lanzas, looks like a salsa but is usually eaten as a side dish with grilled or roasted meats.
Provided by katie in the UP
Categories Vegetable
Time 15m
Yield 4 Cups
Number Of Ingredients 7
Steps:
- Pour olive oil and red wine vinegar into a large mixing bowl and whisk together.
- Add onion, tomatoes, and green bell pepper to the bowl.
- Toss vegetables with the dressing until evenly coated.
- Add chile to the bowl and stir. Season to taste with salt.
- Set aside for 30 minutes before serving.
Nutrition Facts : Calories 165.9, Fat 13.9, SaturatedFat 2, Sodium 10.9, Carbohydrate 10.4, Fiber 3, Sugar 6.3, Protein 2
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.
ROASTED RED PEPPERS: SALSA CRIOLLA WITH CAMPFIRE
Steps:
- Preheat an outdoor charcoal grill to medium-high. Rub the peppers with oil and season them with salt and pepper. Place the peppers directly on the grill and roast for 10 minutes, turning periodically with tongs, so they are really charred and blistered on all sides. Put the peppers into a bowl, cover with plastic wrap, and steam for about 10 minutes to loosen the skins. Pull out the cores of the red peppers and remove the seeds. Peel the blackened skins and tear the peppers into strips; put them on a serving platter.
- Put the onion, tomatoes, garlic, and parsley on a cutting board; chop everything up into bite-size pieces and swipe the mixture into a bowl; season generously with salt and pepper. Pour in the vinegar and oil, mix well to incorporate the ingredients. Taste and adjust seasonings as needed. Pour the salsa over the roasted red peppers and serve at room temperature with beef or other dishes.
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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