Salsa Criolla

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Machu Picchu

📍 Where this dish comes from: Cusco region · Machu Picchu
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Salsa Criolla, plated and ready to serve

The thinly sliced pickled red onion relish that tops nearly everything in Peru, from grilled meat to fried fish, bright with lime and a touch of chile.

What You’ll Need

Ingredients for Salsa Criolla

Salsa Criolla

The thinly sliced pickled red onion relish that tops nearly everything in Peru, from grilled meat to fried fish, bright with lime and a touch of chile.
Print Recipe
Prep Time: 10 minutes
Total Time: 10 minutes
Course: Side Dish
Cuisine: Peruvian
Servings: 2 cups
Calories: 20kcal

Ingredients

  • 1 large red onion very thinly sliced
  • 1 tsp sea salt
  • 3 tbsp fresh lime juice
  • 1 aji amarillo pepper thinly sliced (optional)
  • 2 tbsp fresh cilantro chopped
  • Black pepper to taste

Instructions

  • Rinse the sliced onion under cold water, then toss with the salt in a bowl.
  • Let sit 10 minutes, then rinse again and pat dry.
  • Toss the onion with the lime juice, aji amarillo, cilantro, and black pepper.
  • Let rest at least 15 minutes before serving to let the flavors meld.

Nutrition

Serving: 2tbsp | Calories: 20kcal | Fiber: 1g
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Cooking Salsa Criolla in the kitchen

Health Benefits

  • This relish is naturally low-carb as written — no changes needed from the traditional version.
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