Salsa Criolla is Peru's most popular side dish, but also acts as a garnish for many classic Peruvian dishes including the classic Butifarra sandwich.
It is a very light dish that uses very few ingredients.
Below is a simple yet traditional salsa criolla peruana recipe.
- 1 Medium Red Onion, Finely Sliced in Half Moons
- 1 Aji Amarillo, Cut in Thin Slices or 1/2 Red Bell Pepper
- 2 TBSP Cilantro, Chopped
- Juice of 1 Lemon
- 1 TBSP Olive Oil
- Salt & Pepper to Taste
Soak the red onion in a bowl of cold water for 10 minutes. Drain well and pat dry with paper towels.
In a bowl combine onion, aji amarillo or bell pepper, salt, pepper, lemon juice and olive oil. Mix carefully. You can use it immediately or have it on hand up to an hour in the fridge.
The salsa criolla can be stored in the refrigerator in an airtight container up to 1 day.