Ingredients
For the Salsa Criolla
- 2 medium red onions, thinly sliced from top to root
- A few good pinches of kosher salt for “washing” the onions
- ¼ cup neutral oil (can use extra virgin olive oil)
- ¼ cup fresh lime juice
- 2 tablespoons red wine vinegar
- ½ teaspoon aji amarillo paste, optional (adjust to taste)
- 1 teaspoon kosher salt, or to taste
- ½ teaspoon pepper, or to taste
- Chopped fresh cilantro, for garnish
Instructions
- Wash the onions: Place the thinly sliced onions in a bowl and sprinkle with a good pinch of kosher salt. Cover with cold water and gently squeeze the onions to “wash” them, which helps separate the membrane and makes them sweeter. Drain the water, then add fresh cold water and squeeze again, this time without added salt. Drain thoroughly.
- Combine ingredients: Add the neutral oil, lime juice, red wine vinegar, aji amarillo paste (if using), kosher salt, and pepper to the drained onions. Stir well to mix all flavors evenly.
- Adjust seasoning: Taste the salsa and adjust salt, pepper, or aji amarillo paste as needed to balance the flavors to your preference.
- Garnish and serve: Sprinkle chopped fresh cilantro over the salsa criolla before serving. It can be served immediately or chilled in the refrigerator.
- Storage: Keep refrigerated and use within a few days for best freshness and flavor.
Notes
- Before slicing, you may remove the center or heart of the onion for perfectly thin slices and better presentation, though it is not necessary.
- Aji amarillo paste is optional; start with ¼ teaspoon and adjust to taste as brands vary in spiciness.
- Washing the onions with salt and water mellows their sharpness and enhances sweetness.
- This dressing pairs excellently with grilled meats, seafood, tacos, beans, or as a zesty salad topping.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment, Dressing
- Method: No-Cook
- Cuisine: Peruvian
