Peruvian Salsa Criolla – Green Healthy Cooking

Salsa Criolla is a typical Peruvian salsa so as to add on high of just about something and all the pieces. It mainly transforms any dish into an absolute delight! Made out of crimson onions, ají amarillo peppers, and cilantro as principal components it makes it not solely an extremely flavorful but additionally wholesome salsa.

sliced red onion, aji amarillo pepper and cilantro (a.k.a. as salsa criolla) in a mixing bowl.

The components

Purple onion – it’s the primary ingredient and crucial. You can even use different forms of onions however the salsa will get a very completely different style that method. Purple onion is certainly your best option. It’s essential to soak the onion so it loses its bitterness. The onion loses its robust taste when soaked lengthy sufficient and turns into so much milder and simpler to digest.

Ají Amarillo – is a typical Peruvian chili pepper and has a really distinct taste. You possibly can often solely discover it recent in Peru and different Latin American nations. Nevertheless, Latin American shops everywhere in the world carry the jarred complete peppers or the jarred pureed peppers. Else you will discover it on Amazon generally. For those who actually can’t get your palms on it use jalapeño peppers for a mildly spicy salsa or habaneros for a brilliant spicy salsa. It gained’t be an genuine Salsa Criolla then although.

Cilantro – is a necessary herb in Peruvian delicacies and essential in genuine Peruvian cooking. Nevertheless, in case you are a kind of individuals with the enzyme that makes this herb style like cleaning soap, merely substitute it with parsley. The salsa will nonetheless be scrumptious that method. The crimson onion and ají are extra vital on this recipe than the cilantro.

Lime – is utilized in nearly any Latin American dish as a result of Meyer lemons aren’t simply accessible there. You possibly can definitely make this salsa with Mayer lemons although.

Oil – any flavorless oil works. My favourite is avocado oil.

Closeup shot of texture of salsa criolla.

Incessantly Requested Questions

How lengthy can I retailer Salsa Criolla within the fridge?

This salsa tastes even higher the subsequent day and day after so don’t hesitate to retailer leftovers within the fridge. It tastes superb for as much as every week, then it begins to barely ferment. You possibly can nonetheless eat it when it’s beginning to ferment however attempt to eat it up rapidly then as a result of it’s not as scrumptious as the primary week.

We by no means use greater than 2 onions each time we make the salsa and with two adults within the household we end the salsa inside Three days anyway. We put it on eeeeverything we eat as a result of we find it irresistible a lot.

What ought to I serve Salsa Criolla on?

It’s a typical salsa for a lot of Peruvian dishes corresponding to Butifarras or Frejoles Negros, nevertheless, it tastes nice on actually all the pieces. I at all times make it to placed on high of my Quinoa Fried Rice for instance, to make it style much more scrumptious!

My favourite is to “boost” fairly boring dishes like beans and rice and scrambled eggs. It makes leftovers out of the blue style like the very best dish you’ve ever created simply since you’re placing your scrumptious salsa on high.

Black beans, rice, and scrambled eggs topped with salsa criolla.

sliced red onion, aji amarillo pepper and cilantro (a.k.a. as salsa criolla) in a mixing bowl.

Peruvian Salsa Criolla

Prep Time: 10 minutes

Cook dinner Time: 0 minutes

soaking time: 1 hour

Complete Time: 10 minutes

Servings: 8 servings

Salsa Criolla is a typical Peruvian crimson onion salsa so as to add on high of something and all the pieces. It transforms any dish into an absolute delight!

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  • 2 crimson onions
  • 2-3 Ají Amarillo peppers or 2-Three tsp of aji amarillo paste
  • 1/4 cup chopped cilantro
  • 2 Tbsp flavorless oil I exploit avocado oil
  • 2 limes
  • sea salt


  • Peel and really finely slice crimson onions (you can too use a mandoline) and soak in chilly water for at the very least 1 hour or in a single day within the fridge. Ensure all onions are submerged within the water. Then drain nicely or spin dry to make sure most water is gone and would not water down your salsa later.

  • Peel, deseed, and devein the ají amarillo peppers after which finely slice (or add 2-Three tsp of the paste to a big bowl).

  • Add sliced onions, sliced ají, chopped cilantro, juice of each limes, and sea salt to a big bowl and blend nicely along with your palms.

  • Serve over something and all the pieces and retailer leftovers in an hermetic container within the fridge.


Energy: 47kcal | Carbohydrates: 4g | Protein: 1g | Fats: 4g | Saturated Fats: 1g | Sodium: 2mg | Potassium: 57mg | Fiber: 1g | Sugar: 1g | Vitamin A: 49IU | Vitamin C: 8mg | Calcium: 12mg | Iron: 1mg

Course Sauce, vegan

Delicacies Peruvian

Key phrase salsa criolla

Have you ever tried this recipe?Take an image and tag @greenhealthycooking Cannot wait to see your model!



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