Vegetables Salsa Criolla (Peruvian Red Onion Relish) Be the first to rate & review! 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. Slideshow: More Salsa Recipes By Kate Winslow Kate Winslow Kate Winslow is a freelance recipe developer and food editor based in New Jersey. She is a former editor at Gourmet magazine. Kate has co-authored two cookbooks, Coming Home to Sicily: Seasonal Harvests and Cooking from Case Vecchie (2012) and Onions Etcetera: The Essential Allium Cookbook (2017). Food & Wine's Editorial Guidelines Published on July 30, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Kate Winslow Active Time: 10 mins Total Time: 20 mins Yield: Makes 1 1/2 cups Ingredients 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 Directions Soak the red onion in a bowl of cold water for 10 minutes. Drain well and pat dry with paper towels. 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. Rate it Print