Salsa Criolla Recipes

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SALSA CRIOLLA

My family piles this versatile relish on sandwiches, chicken and even enchiladas! Prepare it the night before your party to avoid last-minute prep...and the let the flavors blend..

Provided by Taste of Home

Time 20m

Yield 3 cups.

Number Of Ingredients 10



Salsa Criolla image

Steps:

  • In a large bowl, combine the first five ingredients. In a small bowl, whisk the lemon juice, oil, sugar, salt and pepper. Pour over onion mixture; toss to coat. Refrigerate until chilled. Serve with a slotted spoon.

Nutrition Facts : Calories 28 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 139mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges

1 large sweet onion, peeled and thinly sliced
1 medium red onion, peeled and thinly sliced
4 garlic cloves, minced
1 can (4 ounces) chopped green chilies
2 tablespoons minced fresh cilantro
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper

PERUVIAN PICKLED ONIONS (SALSA CRIOLLA)

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.

Provided by Rich Girl 319

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 1h10m

Yield 4

Number Of Ingredients 11



Peruvian Pickled Onions (Salsa Criolla) image

Steps:

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

Nutrition Facts : Calories 70.9 calories, Carbohydrate 13.1 g, Fat 2.1 g, Fiber 2.4 g, Protein 2 g, SaturatedFat 0.3 g, Sodium 448.3 mg, Sugar 6.1 g

1 teaspoon sea salt
2 red onions, sliced very thinly into half moons
2 large English cucumbers, halved and sliced very thinly
1 large tomato, halved and thinly sliced
2 tablespoons rice vinegar
2 tablespoons lime juice
1 tablespoon white wine vinegar
1 jalapeno pepper, sliced into very thin matchsticks, or more to taste
1 tablespoon chopped fresh cilantro
1 ½ teaspoons olive oil
cracked black pepper to taste

ROASTED RED PEPPERS: SALSA CRIOLLA WITH CAMPFIRE

Provided by Tyler Florence

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 8



Roasted Red Peppers: Salsa Criolla with Campfire image

Steps:

  • Preheat an outdoor charcoal grill to medium-high. Rub the peppers with oil and season them with salt and pepper. Place the peppers directly on the grill and roast for 10 minutes, turning periodically with tongs, so they are really charred and blistered on all sides. Put the peppers into a bowl, cover with plastic wrap, and steam for about 10 minutes to loosen the skins. Pull out the cores of the red peppers and remove the seeds. Peel the blackened skins and tear the peppers into strips; put them on a serving platter.
  • Put the onion, tomatoes, garlic, and parsley on a cutting board; chop everything up into bite-size pieces and swipe the mixture into a bowl; season generously with salt and pepper. Pour in the vinegar and oil, mix well to incorporate the ingredients. Taste and adjust seasonings as needed. Pour the salsa over the roasted red peppers and serve at room temperature with beef or other dishes.

6 large red bell peppers
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 medium onion
6 vine-ripe tomatoes
4 garlic cloves
1 handful fresh flat-leaf parsley
3 tablespoons red wine vinegar

SALSA CRIOLLA

Categories     Condiment/Spread     Onion     Tomato     Vegetarian     Quick & Easy     Summer     Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 10



Salsa Criolla image

Steps:

  • Cut an X in bottom of tomato with sharp paring knife and blanch tomato in 3-quart saucepan of boiling water 10 seconds. Transfer tomato with a slotted spoon into a bowl of ice and cold water and cool. Peel off skin with paring knife and discard. Halve tomato crosswise and seed it, then cut into 1/4 inch dice.
  • Stir together tomato and remaining ingredients. Season salsa with additional salt and pepper if desired.

1 large tomato
1/2 cup finely chopped sweet onion
1/4 red bell pepper, cut into 1/4-inch dice (1/4 cup)
1 scallion, chopped
1 teaspoon minced fresh oregano
1/4 teaspoon minced garlic
2 tablespoons olive or safflower oil
1 tablespoon distilled white vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper

SALSA CRIOLLA

This popular Peruvian condiment requires only five ingredients, but it's bursting with flavor. Slivered onions and fresh peppers are marinated in lime juice to create a tangy and spicy relish. Traditionally, the salsa is made with fresh aji amarillo chiles, which can be difficult to find; luckily, a combination of orange bell pepper and serrano chiles deliver similar flavor, color and heat. (For a milder salsa, remove the seeds from the serrano before using.) Most often served with arroz con pollo, this bright relish is also a perfect accompaniment to roasted chicken, and makes a great topping on tacos and sandwiches. The salsa can be refrigerated for three days.

Provided by Kay Chun

Categories     condiments, vegetables

Time 5m

Yield 3 cups

Number Of Ingredients 6



Salsa Criolla image

Steps:

  • In a medium bowl, combine the onion, bell pepper, serrano chile, lime juice and cilantro, and mix well. Season to taste with salt.

1 large red onion, halved and very thinly sliced into half moons (2 cups)
1/2 small orange bell pepper, cored, seeded and very thinly sliced lengthwise (½ cup)
1 serrano chile, thinly sliced or finely chopped
3 tablespoons lime juice (from 2 limes)
2 tablespoons coarsely chopped cilantro
Kosher salt

SALSA CRIOLLA (CHOPPED TOMATO SALAD)

This simple dish, from El Bordo de las Lanzas, looks like a salsa but is usually eaten as a side dish with grilled or roasted meats.

Provided by katie in the UP

Categories     Vegetable

Time 15m

Yield 4 Cups

Number Of Ingredients 7



Salsa Criolla (Chopped Tomato Salad) image

Steps:

  • Pour olive oil and red wine vinegar into a large mixing bowl and whisk together.
  • Add onion, tomatoes, and green bell pepper to the bowl.
  • Toss vegetables with the dressing until evenly coated.
  • Add chile to the bowl and stir. Season to taste with salt.
  • Set aside for 30 minutes before serving.

Nutrition Facts : Calories 165.9, Fat 13.9, SaturatedFat 2, Sodium 10.9, Carbohydrate 10.4, Fiber 3, Sugar 6.3, Protein 2

1/4 cup olive oil
1 tablespoon red wine vinegar
1 small yellow onion, diced peeled
4 large ripe tomatoes, diced cored
1 green bell pepper, diced, seeded, cored
1 fresh serrano chili, chopped seeded
salt

SALSA CRIOLLA - PERUVIAN ONION, PEPPER & LIME SALSA

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. For authenticity's sake, it's important to cut the onions "a la pluma," or like feathers. Slice them into to very thin half moons, retaining the curve of the onion, so that they look like little curls on the plate. In Peru, this salsa is made with ají peppers, but jalapeños make a reasonable substitute. Some people also add tomatoes and/or garlic.

Provided by JackieOhNo

Categories     Peruvian

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6



Salsa Criolla - Peruvian Onion, Pepper & Lime Salsa image

Steps:

  • Soak the onions in salt water for 10 minutes. Drain and let dry.
  • Mix onion with the rest of the ingredients. Cover with plastic wrap and let marinate at room temperature for 30 minutes before serving.
  • Store in refrigerator for up to 2 days.

Nutrition Facts : Calories 30.6, Fat 0.1, Sodium 3.4, Carbohydrate 7.2, Fiber 1.5, Sugar 3.2, Protein 0.9

2 red onions, sliced in very thin half moons
1 -2 jalapeñ o bell pepper (or aji peppers)
1 tablespoon chopped cilantro (or a combination of both) or 1 tablespoon parsley (or a combination of both)
2 tablespoons lime juice
1 tablespoon vinegar
salt and pepper

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