An ultra-simple salad/salsa/side dish, Peruvian Salsa Criolla (aka red onion salsa) requires only a few ingredients, takes a few minutes of active prep time, and is a perfect accompaniment to many of your favorite dishes! The addition of tomatoes makes this a versatile and substantial side with your Peruvian or Latin main dishes!
Salsa Criolla probably is the most important and most popular side dish / sauce in Peru. Prepared with red onions, ají amarillo, the juice of Peruvian limes and some freshly chopped coriander or parsley, Salsa Criolla accompanies numerous typical local dishes and just has to be on the table when enjoying a great Peruvian meal.Lima Easy
🍅 What is "Salsa Criolla?"
Our first experience with Salsa Criolla was the Creole Salad at Puka Rumi in Ollantaytambo, Cuzco, Peru. This simple salad/salsa always includes red onions, and the other ingredients will vary. Rarely is it seen with tomatoes, but the Puka Rumi version included them, and we loved it!
According to Lima Easy, Salsa Criolla is "probably is the most important and most popular side dish/salsa in Peru. Prepared with red onions, ají amarillo, the juice of Peruvian limes and some freshly chopped coriander or parsley, Salsa Criolla accompanies numerous typical local dishes and just has to be on the table when enjoying a great Peruvian meal."
- red onions - Peruvians use red onion, and I'm not one to argue. I love them! Add very thin-sliced red onion to an ice water and salt bath for 30 minutes if you have time. The soak removes some of the "edge" or "bite" of the onion.
- ají peppers - Fresh ají limo, amarillo, or rocoto (hot!) are authentic choices, but we can't reliably get them in the US. I find fruity, but spicy Fresno chiles make a good substitute. I have on occasion used a jalapeño or serrano. I have also been known to add a spoonful of ají amarillo paste or a very finely minced frozen and thawed ají limo pepper.
- tomatoes - Use the best tomatoes you can find. As I explained earlier, I had salsa criolla with tomatoes in Ollantaytambo, and I always add them. They are, however, optional.
- fresh cilantro
- sea salt and fresh ground pepper
🔪 Step by Step Instructions
- My Peruvian Salsa Criolla starts with very thinly-sliced red onions soaked in ice water with salt for 30 minutes. Drain them and give them a good rinse before adding!
- The remaining ingredients prepped to go into the salad bowl... Squeeze the limes, finely mince the ají amarillo, add the prepared red onion, thin-sliced tomatoes, chopped cilantro. Stir to combine.
On photo day, I had some frozen whole ají limo, and they were fine. Of course fresh is always preferable. Ají amarillo is my favorite, but Fresno chile, jalapeño, or even red bell pepper will work! If you find rocoto or manzano peppers, and are brave (they're hot!), you can use them. I find Fresno chile gets closest to the sweet heat of ají amarillo.
Stored in an airtight container in the refrigerator, it will be good for about 3 days. I actually like it the next day even better because the flavors mellow and marry.
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Is your mouth watering yet? MINE IS. Having just returned from a month in Peru, I'm experiencing Peruvian food cravings... My kitchen is calling!
Peruvian Salsa Criolla
- 2 red onions very thinly sliced
- 1 to 2 ají peppers very thinly sliced (see notes)
- 8 ounces tiny tomatoes sliced in half lengthwise
- 3 to 4 limes juiced
- 1 cup cilantro chopped
- sea salt and fresh ground pepper
- Generously salt the onions, add a handful of ice cubes, and cover with water. Allow them to soak for 15-30 minutes. Rinse thoroughly, and return to the bowl.
- While the onions soak, slice peppers and the tomatoes.
- Squeeze the limes.
- Combine all ingredients in a bowl, and season with salt and pepper.
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.