Sarza criolla is a vibrant Peruvian salsa made with thinly sliced red onions marinated in lime juice. It often includes ají amarillo (a Peruvian yellow chili pepper) for a mild kick, and sometimes cilantro for freshness. This zesty condiment is a staple in Peruvian cuisine, adding a bright acidity and a touch of spice to dishes like grilled meats and sandwiches.
Ingredients:
- 1 medium red onion finely sliced
- 1 ají amarillo (Peruvian yellow chili pepper) or rocoto in thin slices and without seeds (you could try to replace it with jalapeno pepper or other hot chili)
- 1 lime
- 1 table spoon of chopped cilantro or parsley
- 1 medium size tomato in dices or slices (optional)
- Salt and black pepper
Preparation:
Put the sliced onion in a bowl, cover with cold water and let it rest for 10 minutes. Strain thoroughly. Add the ají amarillo or rocoto, the cilantro or parsley, tomato and lime juice. Add salt and black pepper to taste and mix carefully.
You can use it immediately or put it in the fridge for up to an hour. It is a perfect companion for tamales, papa rellena (stuffed potato), fried fish, butifarra or chicharrón sandwich (deep fried pork sandwich).
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