Salsa criolla: Difference between revisions
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===Recipe review=== | |||
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'''<span class="reviewTitle">One of my favourite salads</span>''' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5</span> | |||
<span class="reviewDesc">I like to add grated carrot to this.</span> <span class="reviewAuthor"> - [[User:Klapaucius|Klapaucius]] </span></span> | |||
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This Peruvian [[Salsa|salsa]] is a perfect [[Accompaniment|accompaniment]] to numerous main courses. | This Peruvian [[Salsa|salsa]] is a perfect [[Accompaniment|accompaniment]] to numerous main courses. | ||
Revision as of 16:15, 15 April 2021
Recipe review
One of my favourite salads
5/5
I like to add grated carrot to this. - Klapaucius
| Salsa criolla | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 26 |
| Ready in: | 45 minutes incl chilling time |
| Prep. time: | 45 minutes |
| Cook time: | None |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 29th May 2012 |
This Peruvian salsa is a perfect accompaniment to numerous main courses.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 red onions, sliced in very thin half moons
- 1-2 ají amarillo chillies, sliced into very thin strips
- 1 tablespoon coriander, finely chopped
- 1 tablespoon lime juice
- 1 tablespoon white wine vinegar
- Salt and pepper
Method
- Soak the onions in salt water for 10 minutes.
- Drain and allow dry.
- Mix onion with the rest of the ingredients.
- Cover with cling film and allow to marinate at room temperature for 30 minutes before serving.
- It will keep in the refrigerator for up to 2 days.
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