How to Make the Best Salsa Criolla
Salsa Criolla or creole sauce is a spicy and salty sauce from Peru, made with red onion, red bell peppers, cilantro, and hot pepper, as the main ingredients. There are different versions of Salsa Criolla, and we are sure that you will enjoy this recipe as it is very to make.
Making homemade salsa is one of the best kitchen tasks you can do. All you need is some basic ingredients and a good knife. Preparation time is only 20 minutes, enough time to enjoy roast pork or roasted herbed chicken.
This is a simple recipe that goes well with almost any meat. While this may seem like a typical salsa recipe, the secret to making it great is the ingredients’ freshness.
Salsa Criolla is a traditional salsa often served with fried or boiled potatoes or as an appetizer. It is also a great sandwich topper.
Salsa Criolla or Creole Sauce
The English translation for Salsa Criolla is Creole Sauce, and it’s one of the tastiest and most versatile recipes you can make. This sauce is different in every country, island, or place you go. In Haiti, Creole Sauce is a tomato-based sauce that can be created from scratch or using a meat sauce. Whatever method you choose, seasoning is key.
You need good kitchen tools.
Let’s talk for a moment about kitchen tools. Whenever you are slicing, chopping, or smashing ingredients having the right tools is very important. One of the most essential tools is a set of knives. You don’t need to break the bank. Cooking will be a breeze if you have all the pieces you need.
Ingredients for the recipe
- Red onion
- Fresh Chili pepper
- Bell pepper
- Salt and Pepper
- Olive oil
How to make Salsa Criolla
To start, get all your ingredients ready:
- Cut off the ends of the onion and slice it in half from root to stalk. Peel the onion and then slice it as thin as you can get it (around 1/8-inch is ideal). If this is too difficult, cut the onion in half again, following the same directions you used the first time. Transfer the sliced onion to a bowl of iced water. Set aside for 5 minutes.
- Chop the pepper and hot pepper (or chili pepper) into 1/4-inch pieces. If you are using hot chili pepper, you may want to seed it first to reduce the heat level.
- Remove the onion from the water and drain well in a colander. Place in a bowl with the peppers, chopped cilantro, salt, pepper, lime juice, and olive oil, and mix well.
- Add additional salt and pepper if needed.
- Use immediately or store in the refrigerator for 1 hour.
Serve salsa with grilled meats or with fried plantain chips.
Salsa Criolla is a wonderful, salsa-based way for Peruvians to eat their vegetables. Not to mention, it is a unique addition to your favorite recipes that will stand out from the rest. With these easy tips and ingredients from Peru, you can make your own Salsa Criolla and enjoy it with yummy dishes like arroz con pollo or any Peruvian-themed dinner party that you might be planning.
How to Make the Best Salsa Criolla
- ½ medium red onion finely sliced
- 1 Aji Amarillo cut in thin slices (or any other fresh chili pepper)
- ½ bell pepper thinly sliced
- 2 tablespoons cilantro leaves chopped
- Salt and pepper to taste
- Juice of lime
- 1 tablespoon olive oil
- Put the onion in a bowl, cover it with ice water, and let it rest for 5 minutes. Drain thoroughly.
- In a bowl, combine the onion, Aji Amarillo, or your hot pepper of choice, bell pepper, cilantro leaves, salt, pepper, lemon juice, and olive oil. Mix carefully. The mixture will be very moist.
- Use immediately or keep refrigerated for up to 1 hour.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.