Name: Peruvian Pickled Onions (Salsa Criolla)
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Sea salt - 1 teaspoon; Red onions, sliced very thinly into half moons - 2; English cucumbers, halved and sliced very thinly - 2 large; Tomato, halved and thinly sliced - 1 large; Rice vinegar - 2 tablespoons; Lime juice - 2 tablespoons; White wine vinegar - 1 tablespoon; Jalapeno pepper, sliced into very thin matchsticks, or more to taste (Optional) - 1; Chopped fresh cilantro - 1 tablespoon; Olive oil - 1 ½ teaspoons; Cracked black pepper to taste - 1 ½ teaspoons

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Peruvian Pickled Onions (Salsa Criolla)

1. Sea salt - 1 teaspoon

2. Red onions, sliced very thinly into half moons - 2

3. English cucumbers, halved and sliced very thinly - 2 large

4. Tomato, halved and thinly sliced - 1 large

5. Rice vinegar - 2 tablespoons

6. Lime juice - 2 tablespoons

7. White wine vinegar - 1 tablespoon

8. Jalapeno pepper, sliced into very thin matchsticks, or more to taste (Optional) - 1

9. Chopped fresh cilantro - 1 tablespoon

10. Olive oil - 1 ½ teaspoons

11. Cracked black pepper to taste - 1 ½ teaspoons

How to cook deliciously - Peruvian Pickled Onions (Salsa Criolla)

1. Stage

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

2. Stage

Mix onions, cucumbers, tomato, rice vinegar, lime juice, white wine vinegar, jalapeño 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.