Salsa Criolla is a Peruvian condiment that may become a staple in your fridge. In fact, I plan to start a new trend.
*Salsa Criolla is the new ketchup. Pass it on. *
There are many variations of this dish that include aji or jalapeno peppers, but here I make a milder version – sort of a beginner’s guide to Salsa Criolla.
What makes this dish so special is the use of fresh lime juice which gives the onions a fantastic flavor. Although you can eat it right away, I like the way it tastes after marinating. The salsa can be served with grilled meats, seafood dishes, rice, or on toast. I know it would be delicious on sandwiches.
- 1 large red onion, sliced paper thin
- ½ cup fresh squeezed lime juice
- ½ teaspoon vinegar (any white vinegar will do)
- 2 teaspoons extra virgin olive oil
- 2 tablespoons chopped cilantro
- Sea salt (to taste but I used probably ¼ teaspoon)