Peruvian Salsa Criolla Recipes

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

Ingredients

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

PERUVIAN SALSA CRIOLLA (WITH AJí AMARILLO)

Peruvian Salsa Criolla (with Ají Amarillo) image

Peruvian Salsa Criolla recipe is a quick, easy, tangy and spicy relish made with red onions, ají amarillo chillies and lime juice.

Provided by Azlin Bloor

Categories Condiments

Time 15m

Number Of Ingredients 7

Ingredients

4 aji amarillo (or a combination of chillies and sweet peppers (see suggestions in the post above))
1 medium red onion (pre peeled weight about 120g (4.2 oz))
1 sprig fresh coriander leaves ((cilantro) or use culantro, if you want)
freshly ground black pepper (optional)
6 Tbsp fresh lime juice (never bottled) (about 2-3 limes, depending on size and juiciness)
2 Tbsp light olive oil ((or any light flavoured or bland oil))
1 pinch salt

Steps:

Pour the oil in the small bowl, and add the salt.
Squeeze the lime juice over and whisk the dressing with a fork, to mix. Set aside.
Put some kitchen or disposable gloves on and cut the stems off the aji amarillo, then halve them lengthwise. Using a teaspoon, scrape remove the seeds and all the bits in the chillies.
Slice them thinly, lengthwise. Place in the bowl.
Peel and halve the red onion. Then slice thinly. Add to the bowl.
Finely chop the coriander leaves including the stems and add to the bowl.
Pour the dressing all over the salsa and toss gently to mix.
Taste and add more salt if necessary. Finish off with some freshly ground black pepper, if you like.
Cover with clingfilm and leave to rest for 30 minutes before serving.For a garden party/barbecue, you can just leave it out with all the other foods on your table.Serve cold or at room temperature.

Nutrition Facts : Calories 80 kcal, Carbohydrate 5 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 12 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 6 g, ServingSize 1 serving

SALSA CRIOLLA

Salsa Criolla image

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

Ingredients

1 large sweet onion, peeled and thinly sliced
1 medium red onion, peeled and thinly sliced
4 garlic cloves, minced
1 can (4 ounces) chopped green chilies
2 tablespoons minced fresh cilantro
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper

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

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

Ingredients

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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