Salsa Criolla is the Peruvian equivalent of what ketchup and mayonnaise is to Americans: we put it on everything. This crunchy, slightly spicy, and citric salsa is made by finely slicing red onions, and combining them with chili peppers, lime juice, salt, pepper, and herbs.
If you’re not crazy about raw onions, you’re not alone. I myself dislike them most of the time. But in the case of salsa criolla, for some reason I love them. Something magical happens when combining the thinly sliced onions with all the other ingredients that makes this salsa the perfect accompaniment to most dishes. Try it and you will see that I’m not saying this just because I’m proud of my country’s food. Salsa criolla really does enhance most dishes. A few years ago, however, I discovered a new way of making this savory topping that I like almost as much as the original. The recipe is basically the same, and the only difference is that instead of onions, I use radishes. To be completely honest, I didn’t even like radishes before I tried them this way, and now I love them in many different ways.
Using this salsa on top of your favorite dishes will add flavor and texture to them, and it can also be a great way to introduce this bitter and extremely healthy veggie to picky eaters. It worked for me!
For the recipe, click HERE.