Onions, Aji Amarillo chilies, lime juice and a few cilantro leaves, a simple mix of intense flavor. Salsa criolla accompanies many of our dishes as a side dish, like Tamales, Humitas, Arroz con pollo, sandwiches, beans, and the list goes on. It’s up to you how hot this salsa will be: follow the recipe word by word or make it milder by substituting the Aji Amarillo with bell peppers. Make it colorful so it is visually appealing and keep the onion crunchy to fully enjoy its texture and awaken all your senses (for this you need to prepare the Salsa Criolla right before serving, as the onion becomes soggy when it macerates in the lemon juice for too long).
- ½ medium red onion, finely sliced from top to root
- 1 aji amarillo cut in thin slices or ½ red bell pepper
- 2 tablespoons cilantro leaves, chopped
- Salt and pepper
- Juice of 1 lemon
- 1 tablespoon olive oil
- *Put the sliced onion in a bowl, cover with ice water and let rest for 5 minutes. Strain thoroughly. (This is done to eliminate the bitterness of the onion).
- *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.