A pretty simple recipe, quick and easy to prepare, salsa criolla is the perfect accompaniment to many dishes. The lime juice is what makes this onion salsa/relish special. It adds a bright flavor that sweetens the onions and livens up everything else on the plate. Great summer dish! Store in the refrigerator for up to 2 days.

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Recipe Summary

prep:
30 mins
additional:
40 mins
total:
1 hr 10 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Fill a bowl with water; stir in salt until dissolved. Add red onions; let soak for 10 minutes. Drain and pat dry.

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  • 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.

Nutrition Facts

71 calories; protein 2g; carbohydrates 13.1g; fat 2.1g; sodium 448.3mg. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/27/2019
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. Read More
(2)

Most helpful critical review

Rating: 3 stars
08/17/2016
This was ok. The flavor was extremely mild. Read More
(1)
8 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/23/2018
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! Read More
(2)
Rating: 4 stars
10/27/2019
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. Read More
(2)
Rating: 3 stars
08/17/2016
This was ok. The flavor was extremely mild. Read More
(1)
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Rating: 5 stars
09/12/2019
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. Read More
(1)
Rating: 4 stars
08/01/2018
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. Read More
Rating: 5 stars
11/22/2018
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. Read More
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Rating: 5 stars
08/17/2018
use lots of jalapeno less cucumber. Love it Read More
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