Peruvian
Salsa Criolla
Feather-cut red onion and fresh ají amarillo brightened with lime, cilantro, and a restrained gloss of oil—the crisp Peruvian accompaniment also called sarsa criolla.
4 servings · 20 minutes prep
Ingredients
Onion and Chile
- 1 large red onion, about 10 ounces, sliced pole to pole into very thin feathers
- 2 cups ice water
- 1 teaspoon Diamond Crystal kosher salt, divided
- 1 fresh or frozen ají amarillo, seeded, deveined, and sliced into very thin strips; wear gloves
Dressing and Finish
- 3 tablespoons fresh lime juice
- 2 teaspoons neutral oil
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh cilantro leaves
Directions
Tame and Crisp the Onion
- Separate the red onion feathers and place them in the ice water with half of the kosher salt. Swish gently, rest for 10 minutes, then drain.
- Rinse the onion briefly under very cold water and drain exceptionally well. Spread it on a clean towel and blot dry; retained water would dilute the lime dressing.
Season the Salsa
- Combine the dry onion with the ají amarillo, lime juice, neutral oil, remaining kosher salt, and black pepper. Toss with clean fingers to keep the strands separate and evenly seasoned.
Rest and Finish
- Rest for 5 minutes, just until the onion takes on the lime and chile aroma while retaining its snap. Fold in the cilantro, taste, and adjust with a few drops of lime or a pinch of salt only if necessary.
- Serve cool or at room temperature the same day. Do not hold it overnight expecting the original crisp texture; prolonged acid exposure softens the onion and dulls the cilantro.
