Salsa Criolla Peruana Receta Recipes
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 - 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
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.
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.
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