This recipe is a Peruvian version of Onion Salsa or Salsa Criolla. It is an onion- and aji-based sauce found at the center of most Peruvian tables. Used as a condiment for all meats, seafood, and vegetables, it’s the perfect accompaniment to ceviches and the famous potato appetizer, Papas a la Huancaína.
- 1 medium red or yellow onion, halved and thinly sliced into half moons
- 1 to 2 hot yellow Peruvian peppers (ajíes amarillos) or jalapeños (seeded and minced)
- 1 clove garlic, finely chopped
- 2 tablespoons finely chopped fresh cilantro or parsley leaves
- Juice of 1 fresh lemon
- 1/4 teaspoon each salt and fresh ground black pepper
COMBINE onion, peppers, garlic, cilantro, lemon juice, salt and black pepper in small bowl. Cover; refrigerate for up to one day.
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Peruvian Onion Salsa
I made this dish, first time, and served it at a Memorial Day party I held in our lobby. It was FANTASTIC. I got more commendations on it than on any other dish I served, and there were many - devilled eggs (my own recipe), sandwiches, desserts, and a hot veggie dish that ALWAYS goes over well. I had remarks like "This is so good and so unusual", but the topper was, "This is the BEST salsa I have ever had!" I added bean sprouts to mine, and was told that it was an INSPIRATION. Terrific. I will serve it many times again.
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