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
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.
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