PERUVIAN SALSA CRIOLLA (WITH AJí AMARILLO)
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
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
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 PERU
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
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
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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