Peruvian Pickled Onions (Salsa Criolla)

This salsa is ambrosia, I like how even though the vegetables are pickled they still remain relatively crisp, when I make it I always use it as a condiment to Peruvian-Style Roasted Chicken. I always have left over salsa which I sometimes put on a sandwich or toss it into a salad.

As we make it in Peru, skip the cucumbers and tomatoes, use ají amarillo instead of jalapeño; if you can't find ají amarillo, use Cayenne pepper.

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!

This was ok. The flavor was extremely mild.

use lots of jalapeno, less cucumber. Love it

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 pickled things a little more on the sweet side) but it would probably be just as good without it.

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 and great flavor.