Salsa criolla is a quick and easy recipe that pairs perfectly with a variety of dishes. The key ingredient—lime juice—elevates this onion-based salsa or relish, adding a bright, zesty flavor that enhances the natural sweetness of the onions and brings the whole plate to life. It’s a refreshing addition, especially for summer meals! For the best taste, store it in the refrigerator for up to two days.
Peruvian Pickled Onions
Salsa criolla is a quick and easy recipe that pairs perfectly with a variety of dishes. The key ingredient—lime juice—elevates this onion-based salsa or relish, adding a bright, zesty flavor that enhances the natural sweetness of the onions and brings the whole plate to life. It’s a refreshing addition, especially for summer meals! For the best taste, store it in the refrigerator for up to two days.
Ingredients
- 1 tsp Sea salt
- 2 Gwillimdale Red Onions Thinly sliced into half moons
- 2 English cucumbers halved and sliced thinly
- 2 tbsp Rice vinegar
- 1 Large tomato halved and thinly sliced
- 2 tbsp Lime juice
- 1 tbsp white wine vinegar
- 1 Jalapeno pepper sliced thinly
- 1 tbsp Chopped cilantro
- 1 1/2 tsp Olive oil
- Black pepper to taste
Instructions
- 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, jalapeño 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 three.