Peruvian Onion Salsa

Peruvian Onion Salsa
based on 7 reviews
This Looks YUMMY!
1
10 min.
prep
40 min.
total
4 servings (1/2 cup per serving)

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.

Ingredients

  • 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
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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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Delish!!

I added chopped mango to this recipe and it was simply one of the most amazing and intriguing taste experience ever..my 13yr old son concurred.

- Ermine Hastings from Chapel Hill, NC

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.

- cecyl ivie from WASHINGTON, DC

Peruvian Onion Salsa

This is a really wonderful salsa. It has a really great flavor and accentuates steak, fish, chicken and even beans and rice very well.My mother in law is Peruvian and I learned from her how to make an onion salsa similar to this using the same ingredients except instead of using aji amorillo, she used ricotto peppers and instead of using cilantro she used Haucatay leaves chopped up. Haucatay- pronounced ( hwalk-uh-tie) is a Peruvian herb used to enhance the flavor of many peruvian foods. Peruvian Onion salsa is used almost at every meal because it just makes your food taste so much better and its low in calories and no fat. you could even eat this wonderful salsa with just plain white rice and It will make the plain rice taste like a Gormet Dish.my fiance and his family are peruvian and this is one of the best salsa's I have ever tasted. you never get tired of it. In fact i liked it so much the first time I tried it that i just wanted to eat it all the time with all my meals.

- Leslie Adamson from Redwood city, CA

Peruvian Onion Salsa

This is delicious, light and easy. I love it with chicken, beef or seafood. It goes wonderful on most things, even salads and is a great way to give a dish taste while keeping it light

- heidi gerlach from SIOUX FALLS, SD

sounds delish

I'd probably use the red onion and definitely cilantro instead of parsley it blends well w/the lemon juice. As for the chiles I'd go for the puruvian chiles. Sounds delish especially over grilled steak and a warm corn tortilla!

- L Macias from HAYWARD, CA

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Nutrition Facts

Serving Size: 1/4 of Recipe

Servings Per Recipe: 4

  • Amount Per Serving

*Percent Daily Values are based on a 2,000 calorie diet.

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