Posted on May 17, 2013 by Meghan
11 Comments
After I made pickles the other day it got me thinking about other delicious condiments to have on hand in the fridge and the top of the list was Salsa Criolla. This Peruvian salsa is a kind of pickled onion relish that is traditionally served alongside chicharones (deep fried pork) as a way to cut the fatty rich taste of the dish, with the mint as a help for digestion. Of course its awesome with chicharones, but we eat it with all sorts of grilled and roasted meats and it is insanely good as a sausage condiment. A spoonful of salsa criolla absolutely elevates the plain old brautwurst in a bun. It’s also great on top of plain white rice or refried beans.
The recipe lends itself to adaptations as well – I often change out the fresh herbs I use or combine several types (parsley is always great, and I’ve made a delicious version with basil before) and it can be more or less spicy depending on the type and amount of chile peppers used. This version is not spicy at all – just has a bit of heat.
Salsa Criolla – Peruvian Red Onion Salsa
Makes 3 cups
2 red onions, large
1 jalapeno, large
1/2 cup mint leaves
1/2 cup lime juice (from about 4 limes)
1 cup cider vinegar
1 1/2 teaspoons kosher salt
1 teaspoon granulated sugar
1/2 teaspoon ground black pepper
1. Slice the onions thinly in half circles – you could use a mandolin to get really thin slices but I never bother – a knife works just fine.
|
| Slice the onion very thinly. |
2. Seed the jalapeno, remove the membranes (to control the heat level) and slice it into thin strips.
|
| Slice the jalapeno in thin strips. |
3. Chiffonade the mint leaves (see the photo below for the how-to).
|
| Chiffonade the mint – stack the leaves together, roll them tightly into a log and then sliceacrossthe log into long thin strips. |
4. Put all of the ingredients into a non-reactive bowl, toss them well to separate the onion slices and combine the flavors, cover and refrigerate for at least 4 hours (overnight is better).
|
| Add all the ingredients in a bowl together. |
|
| Toss to combine. |
5. Store in an airtight container in the refrigerator – the salsa should keep for at least a week.
|
| I got this cute jar at Ikea, but any airtight container will do (even plastic wrap over a glass bowl). |
I’d love to hear what you think if you try this recipe out – I love converts to the salsa criolla cult.
I’m sharing this post at some ofthese great link parties– check ’em out!
Category: Cook It, Recipe Tags: condiment, Peru, Peruvian food, pickled, side dish
← 20 Things To Do With Your Kids This Summer
A Lunchtime Fruit Plate →
11 Comments on “Salsa Criolla: Peruvian Red Onion Salsa {Recipe}”
I can think of so many different foods to use this onion salsa on. My hubby would absolutely love it. I’ll be featuring it on Thursdays Treasures.
I usually throw sliced onions into the pickled beet brine, but I’ll definitely give this a try. It would go so well with so many things! Stopping by from the T.G.I.F link party. Have a Happy Friday! 🙂
Oh my goodness, this sounds amazing! I fancy myself a bit of a salsa connoisseur and I can’t believe I’ve never tried it! It’s on my list now-thanks!
You should really use the Peruvian pepper the Peruvians use in this..the aji amarillo.. also simply called Peruvian peppers..better tasting than the jalapeño..really nice heat…but can’t be found everywhere so I grow my own.
Yes, I completely agree, you must use ají amarillo in order to call it “Peruvian” salsa. Otherwise is not and should not please.
Is there anywhere to get aji amarillo seeds in the U.S.?
Hi Rusty,
I’ve never looked for seeds before, but I’ve purchased live aji amarillo plants (and other peruvian peppers) from chileplants.com and had good results. I also got an aji amarillo plant from a local nursery a few years ago, so if you’ve got a nice specialty nursery near you with a big veggie selection, you might get lucky. I have to say, I put jalapeno in the recipe because its easier for people to find – of course using aji amarillo or aji colorado would be more ‘authentic’.
Thank you for the information. I just got back from Peru last week. My spouse is Peruvian and I love aji amarillo sauce.
Looks good except that I really hate the taste of mint in anything. I’ll probably use Cilantro instead.
I’ll probably substitute cilantro for the disgusting herb known as mint. Vile weed.
FAQs
Salsa criolla (Creole salsa) is a type of sauce or relish found in Latin American cuisine, composed of finely chopped sliced onions, vinegar, tomatoes, garlic, chili peppers, bell peppers, olive oil, salt, pepper and fresh herbs like parsley or cilantro.
What is the best onion to use for salsa? ›
White onion – you can also use a yellow or red onion, but white onion is what is traditionally used to make salsa. Fresh cilantro – I recommend cutting off any large, thick stems, but blending in some of the thin, smaller stems, along with the leaves is totally fine.
How do you tone down onion flavor in salsa? ›
Acidic Ingredients: Incorporate acidic ingredients like lemon juice, vinegar, or tomatoes. Acids can help counteract the strong onion taste and provide a more balanced flavor profile. Sweetness: Adding a touch of sweetness can help counteract the sharpness of the onion.
Should you use white or red onions in salsa? ›
White onions are widely regarded as the best type of onion for most types of Mexican salsa, and we'd have to agree. By choosing white onions for your salsa, you're not only enhancing the flavor and texture but also achieving a visually appealing result.
Where does salsa criolla come from? ›
The history of Argentinean Salsa Criolla can be traced back to the early 19th century when Italian immigrants brought their culinary influences to Argentina. They combined their traditional recipes with local ingredients, resulting in the birth of this unique condiment.
What is Criolla in Peru? ›
Salsa Criolla is a typical Peruvian salsa to add on top of pretty much anything and everything. It basically transforms any dish into an absolute delight! Made out of red onions, ají amarillo peppers, and cilantro as main ingredients it makes it not only an incredibly flavorful but also healthy salsa.
Why does Mexican restaurant salsa taste so good? ›
A unique blend of fresh tomatoes, onions, cilantro, and lime juice contributes to the vibrant, lively taste of restaurant-style salsa.
What if I add too much garlic to my salsa? ›
What should you do if you add too much garlic to a recipe? Add some lemon juice if the recipe allows. Add some cane sugar, maple syrup or honey to the lemon juice if necessary to reduce the acidity. Lemon juice not only reduces the 'heat', or 'bite' and breath-smell of garlic but also softens the taste.
What can I add to salsa to make it taste better? ›
What can I add to salsa for more flavor?
- Lime or lemon for a zip of citrus.
- Cilantro for a pleasantly herbaceous tang.
- Onions because you know everything's better with onions.
- Roasted tomatoes, peppers, or garlic because roasting anything provides a smoky flavor that we love.
The Jalapeno seeds and membranes could be the culprit, depending on how many you used. Tomato seeds may be a problem, also.
Blandness usually comes from lack of seasoning. When you prepare a dish like spaghetti sauce you want to season as you go, not just at the end. Salt enhances the flavor of foods as well as performs some important functions during cooking, like drawing moisture out of ingredients and intensifying their flavor.
Should salsa have vinegar? ›
All great salsa need a hit of acidity to lighten and brighten their flavors. Perry and Damuck like lime juice (skip the zest; it's too perfume-y), plain white vinegar, or red wine vinegar, which is a nice match for the tomatoes. Avoid vinegars with overly bossy or clashing flavors, like balsamic and apple cider.
What are the best peppers for salsa? ›
For mild salsa, use banana peppers, Anaheim peppers, and/or canned diced green chile peppers. For medium salsa, add one finely chopped jalapeno to the mix. For hot salsa, add two finely chopped jalapeno peppers or the even hotter serrano peppers.
Which tomatoes are best for salsa? ›
Roma Tomatoes are a popular choice for salsa-making due to their dense and meaty texture, small number of seeds, and full-of-flavor tanginess. Variations of this tomato are sometimes called “plum” or “paste” tomatoes. Red Beefsteak Tomatoes are another favorite for those who favor a juicier tomato in their salsa.
What is comida criolla Puerto Rico? ›
Puerto Ricans proudly refer to their cooking as comida criolla. This literally means Creole food, but it really refers to the island's rich history and mix of cultures—native, Spanish, and African—that make up the traditional cooking on the island.
What is La Cocina Criolla Puerto Rico? ›
The principal cooking style in Puerto Rican cuisine is called cocina criolla, which literally means "Creole cooking."
What is salsa mostly made of? ›
Salsa roja or “red salsa” usually includes cooked red tomatoes, onions, and chili peppers. Pico de gallo is a popular form of uncooked salsa made from lime juice and coarsely chopped raw ingredients including tomatoes, onions, and cilantro leaves.
What is bigoli in salsa made of? ›
Bigoli in salsa is a Venetian pasta dish made with whole-wheat bigoli pasta, onion and salt-cured fish. While today usually anchovy is used, in earlier days it was often prepared with sardines. It is considered one of the signature dishes of Venice.
