Salsa Peru Recipes

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PERUVIAN PICKLED ONIONS (SALSA CRIOLLA)



Peruvian Pickled Onions (Salsa Criolla) image

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

1 teaspoon sea salt
2 red onions, sliced very thinly into half moons
2 large English cucumbers, halved and sliced very thinly
1 large tomato, halved and thinly sliced
2 tablespoons rice vinegar
2 tablespoons lime juice
1 tablespoon white wine vinegar
1 jalapeno pepper, sliced into very thin matchsticks, or more to taste
1 tablespoon chopped fresh cilantro
1 ½ teaspoons olive oil
cracked black pepper to taste

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 PERU



Salsa Peru image

This is a wonderful recipe that was given to me by a co-worker at one of her parties. Her family is from Peru and this was one of their most popular recipes. It is really good. Try it with some chips, as a salad dressing or even with some raw veggies.

Provided by BakingGuru

Categories     Sauces

Time 5m

Yield 10-12 serving(s)

Number Of Ingredients 7

1 bunch fresh cilantro
3 garlic cloves
6 ounces whipping cream
16 ounces cottage cheese
3 serrano chilies
2 limes
salt and pepper

Steps:

  • Combine all ingredients in a blender and blend until all is mixed well.

Nutrition Facts : Calories 113.2, Fat 8.4, SaturatedFat 4.8, Cholesterol 31.6, Sodium 186.1, Carbohydrate 4.1, Fiber 0.6, Sugar 1.6, Protein 6

PERUVIAN AJI SALSA VERDE



Peruvian Aji Salsa Verde image

Classic Peruvian green sauce for chips. Can be as mild or spicy as you want. Not salsa in the typical latin restaurant sense of the word, just a unique savory and tangy sauce for dipping. Refrigerate and keep for weeks!

Provided by GoldsmithLissa

Categories     Peruvian

Time 5m

Yield 1 cup, 6-8 serving(s)

Number Of Ingredients 8

1 bunch fresh cilantro, chopped including stems
3 jalapenos (this will be very hot, remove seeds or use less to taste)
1 garlic clove
1/2 teaspoon salt (or to taste)
1/4 cup olive oil
3 tablespoons mayonnaise
1/3 cup water
splash lemon juice

Steps:

  • Add all ingredients and blend until smooth.
  • Use peppers, garlic, and salt to taste. Experiment as necessary, you can't go wrong. (For mild version, use 1/4 to 1/2 jalepeno pepper and remove seeds).
  • I recommend allowing to refrigerate a bit before serving to set and let flavors mix.
  • Serve with bread or chips.

Nutrition Facts : Calories 112.2, Fat 11.5, SaturatedFat 1.6, Cholesterol 1.9, Sodium 249.2, Carbohydrate 2.6, Fiber 0.3, Sugar 0.8, Protein 0.3

SALSA CRIOLLA



Salsa Criolla image

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

1 large red onion, halved and very thinly sliced into half moons (2 cups)
1/2 small orange bell pepper, cored, seeded and very thinly sliced lengthwise (½ cup)
1 serrano chile, thinly sliced or finely chopped
3 tablespoons lime juice (from 2 limes)
2 tablespoons coarsely chopped cilantro
Kosher salt

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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