Peruvian Salsa Criolla


Peruvian Salsa Criolla

Mike Nadelman
An ultra-simple salad/salsa/side dish, Peruvian Red Onion Tomato Salad requires only a few ingredients, takes a few minutes of active prep time, and is a perfect accompaniment to many of your favorite dishes!
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Prep Time 15 minutes
Cook Time 15 minutes
Course Condiment, Salsa, Side Dish
Cuisine Peruvian, Vegan, Vegetarian
Servings 4


  • 2 red onions very thinly sliced
  • 1 to 2 ají peppers very thinly sliced (see notes)
  • 8 ounces tiny tomatoes sliced in half lengthwise
  • 3 to 4 limes juiced
  • 1 cup cilantro chopped
  • sea salt and fresh ground pepper


  • Generously salt the onions, add a handful of ice cubes, and cover with water. Allow them to soak for 15-30 minutes. Rinse thoroughly, and return to the bowl.
  • While the onions soak, slice peppers, and the tomatoes.
  • Squeeze the limes.
  • Combine all ingredients in a bowl, and season with salt and pepper.



I use ají limo because I can get a bag of these colorful peppers frozen at my local Latin market. They're about as hot as a jalapeno. Ají amarillo would be an excellent choice - especially if you can get them fresh. You can substitute jalapeno or Fresno chiles. Add them to taste.
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