Peruvian Pickled Onions (Salsa Criolla)
Rich Girl 319
Ingredients1 h 10 m servings 71
- Fill a bowl with water; stir in salt until dissolved. Add red onions; let soak for 10 minutes. Drain and pat dry.
- Mix onions, cucumbers, tomato, rice vinegar, lime juice, white wine vinegar, jalapeno pepper, cilantro, olive, and black pepper together in a large bowl. Cover with plastic wrap and let marinate at room temperature before serving, about 30 minutes.
- Cook's Note:
- Substitute chopped parsley or basil for the cilantro, or use all 3.
- Editor's Note:
- Nutrition data for this recipe includes the full amount of salt. The actual amount of salt consumed will vary.
Per Serving: 71 calories; 2.1 13.1 2 0 448 Full nutrition
ReviewsRead all reviews 5
Killed the cucumber. Used 2x the amount of Lime juice. Jalapeños were substituted with aji Amarillo. Sacrilege to use jalapeños btw. Use aji Amarillo, Habanero or Scots Bell. It had a good kick ...
Loved this! We had it with grilled steak and potatoes and it was the perfect compliment to a summer meal. The only change I made was to add about a T of superfine sugar (only because I like pick...
Super tasty! Made as recommended. You can add a sprinkle of Italian Seasoning for a slightly different flavor. Thanks for a great cold salad idea!