Name: Salsa Criolla
Total time: 5 min
Ingredients: 1 large red onion, halved and very thinly sliced into half moons (2 cups); 1/2 small orange bell pepper, cored, seeded and very thinly sliced lengthwise (½ cup); 1 serrano chile, thinly sliced or finely chopped; 3 tablespoons lime juice (from 2 limes); 2 tablespoons coarsely chopped cilantro; Kosher salt

This popular Peruvian condiment requires only five ingredients, but it’s bursting with flavor. Slivered onions and fresh peppers are marinated in lime juice to create a tangy and spicy relish. Traditionally, the salsa is made with fresh aji amarillo chiles, which can be difficult to find; luckily, a combination of orange bell pepper and serrano chiles deliver similar flavor, color and heat. (For a milder salsa, remove the seeds from the serrano before using.) Most often served with <a href="https://cooking.nytimes.com/recipes/1022908-arroz-con-pollo-verde">arroz con pollo</a>, this bright relish is also a perfect accompaniment to roasted chicken, and makes a great topping on tacos and sandwiches. The salsa can be refrigerated for three days.

Salsa Criolla

onion,

orange bell pepper, cored, seeded and very thinly sliced lengthwise (½ cup)

serrano chile, thinly sliced or finely chopped

lime juice (from 2 limes)

cilantro

Kosher salt

In a medium bowl, combine the onion, bell pepper, serrano chile, lime juice and cilantro, and mix well. Season to taste with salt.

Salsa Criolla

Total: 5 minutes

Servings: 3

Author : Kay Chun

Ingredients

Instructions

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