Description
A zesty and vibrant Peruvian onion salsa made with red onions, lime juice, and a hint of spice, perfect for topping grilled meats, ceviche, or traditional Peruvian dishes.
Ingredients
Scale
- 1 large red onion, thinly sliced
- 1 tablespoon salt (for soaking)
- 2 tablespoons lime juice (freshly squeezed)
- 1 tablespoon white vinegar
- 1 small aji amarillo or jalapeño, finely chopped
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon olive oil
- Salt and black pepper to taste
Instructions
- Reduce onion sharpness: Place sliced onions in a bowl with salt and cover with warm water. Let sit for 10 minutes. Drain and rinse well.
- Mix ingredients: In a clean bowl, combine onions with lime juice, vinegar, and olive oil.
- Add flavor: Stir in chopped aji amarillo or jalapeño, cilantro, salt, and black pepper. Toss well.
- Marinate: Let sit for at least 15 minutes before serving to allow the flavors to meld.
- Serve: Enjoy as a topping for grilled meats, ceviche, or other Peruvian dishes.
Notes
- Soaking the onions helps mellow their sharpness while keeping their crunch.
- Adjust the spice level by adding more or less aji amarillo or jalapeño.
- Store in the refrigerator for up to 2 days for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish, Condiment
- Method: No-Cook
- Cuisine: Peruvian, Latin American
