Salsa Criolla (Peruvian Red Onion Relish)

Soaking the red onion briefly in cold water helps temper its bite. Serve this fresh relish alongside grilled steak, roast chicken, over tacos or with anything that can use a little crisp piquancy.

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  • Servings: Makes 1 1/2 cups

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  • 1 medium red onion, thinly sliced
  • 1 small jalapeño, seeded and minced
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon white vinegar
  • 1 tablespoons finely chopped cilantro leaves
  • 1/4 teaspoon kosher salt

How to make this recipe

  1. Soak the red onion in a bowl of cold water for 10 minutes. Drain well and pat dry with paper towels.

  2. Stir together the onion, jalapeño, lime juice, vinegar, cilantro and salt.

Make Ahead

The salsa criolla can be made up to 1 day ahead. Store in the refrigerator in an airtight container.

Contributed By Photo © Kate Winslow Published August 2014

1041130 recipes/salsa-criolla-peruvian-red-onion-relish 2015-07-30T19:19:13+00:00 Kate Winslow |cocktail-party|dinner-party|snack|lunch|side-dishes|web-exclusive|healthy|spring|summer|vegetarian| august-2014 recipes,salsa-criolla-peruvian-red-onion-relish 1041130

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