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Peruvian Pickled Onions (Salsa Criolla)

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Recipe Summary 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.

Ingredients | Peruvian Inca Orchid Cost

1 teaspoon sea salt

2 red onions, sliced very thinly into half moons

2 large English cucumbers, halved and sliced very thinly

1 large tomato, halved and thinly sliced

2 tablespoons rice vinegar

2 tablespoons lime juice

1 tablespoon white wine vinegar

1 jalapeno pepper, sliced into very thin matchsticks, or more to taste (Optional)

1 tablespoon chopped fresh cilantro

1 ½ teaspoons olive oil

cracked black pepper to taste

Directions

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.

Substitute chopped parsley or basil for the cilantro, or use all 3.

Nutrition data for this recipe includes the full amount of salt. The actual amount of salt consumed will vary.

Info | Peruvian Inca Orchid Cost

prep: 30 mins additional: 40 mins total: 1 hr 10 mins Servings: 4 Yield: 4 servings

TAG : Peruvian Pickled Onions (Salsa Criolla)

Side Dish, Sauces and Condiments Recipes, Canning and Preserving Recipes, Pickled,

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