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| Peruvian Pickled Onions (Salsa Criolla) |
"A pretty simple recipe, quick and easy to prepare, salsa criolla is the perfect accompaniment to many dishes. The lime juice is what makes this onion salsa/relish special. It adds a bright flavor that sweetens the onions and livens up everything else on the plate. Great summer dish! Store in the refrigerator for up to 2 days."
Ingredients :
- 1 teaspoon sea salt
- 2 red onions, sliced very thinly into half moons
- 2 large English cucumbers, halved and sliced very thinly
- 1 large tomato, halved and thinly sliced
- 2 tablespoons rice vinegar
- 2 tablespoons lime juice
- 1 tablespoon white wine vinegar
- 1 jalapeno pepper, sliced into very thin matchsticks, or more to taste (optional)
- 1 tablespoon chopped fresh cilantro
- 1 1/2 teaspoons olive oil
- cracked black pepper to taste
Instructions :
| Prep : 30M | Cook : 4M | Ready in : 1H10M |
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- Fill a bowl with water; stir in salt until dissolved. Add red onions; let soak for 10 minutes. Drain and pat dry.
- Mix onions, cucumbers, tomato, rice vinegar, lime juice, white wine vinegar, jalapeno pepper, cilantro, olive, and black pepper together in a large bowl. Cover with plastic wrap and let marinate at room temperature before serving, about 30 minutes.
Notes :
- Substitute chopped parsley or basil for the cilantro, or use all 3.
- Nutrition data for this recipe includes the full amount of salt. The actual amount of salt consumed will vary.
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