Salsa Criolla

Developed September, 2014. Criolla is Spanish for a South American woman of European ancestry. This dish is broadly popular in Peru as a savory side for many dishes. This version is our interpretation of the dish as experienced in a local Peruvian restaurant, Mî Peru.

200 g (1 medium) red onion, thinly sliced through the poles
40 ml lime juice
20 ml red wine vinegar
10 g cilantro, finely chopped
5 g salt

Soak the sliced onions for 10 minutes in cold, salted water. Drain thoroughly, and add to a bowl. Add the other ingredients and mix thoroughly. Chill before serving. Pairs well with any rich dish such as risotto, roast beef, pork, or chicken.