Peruvian onion salsa

Peruvian onion salsa

Salsa criolla

By
From
South American Grill
Makes
4 cups
Photographer
Bonnie Savage

This Peruvian salsa has a combination of subtle sweetness from the red onion and capsicum and a vibrant tang from the lime juice to provide a perfect contrast to grilled meats, chicken and fish.

Ingredients

Quantity Ingredient
2 large red onions, thinly sliced
1 red capsicum, seeded and thinly sliced into 4 cm strips
1 large handful fresh flat-leaf parsley, chopped
1/4 cup lime juice
1 cup extra-virgin olive oil

Method

  1. Combine the onion, capsicum and parsley in a medium-sized bowl. Add the lime juice and olive oil and stir to combine. Season with sea salt and freshly ground black pepper, to taste. Transfer to a small serving bowl.
  2. Any leftover salsa can be stored in an airtight container in the refrigerator for up to 2 days.
Tags:
South American Grill
Rachael
Lane
South American
Latin
grill
bbq
barbecue
barbeque
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