Salsa Criolla Recipes
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
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
PUERTO RICAN SALSA CRIOLLA
The eminent, excellent, outstanding and authentic Puerto Rican Salsa Criolla (Salsa Criolla Puertorriqueño)! This delicious and well known Puerto Rican Salsa is used in a variety of dishes in Puerto Rican cooking. Everything from tostones (fried green plantains) to Chillo en Salsa Criolla (Red Snapper in Criolla Sauce)! Learn and conquer some of our most famous dishes by learning how to easily make this delicious sauce!
Provided by Mexican Appetizers and More
Categories Sauces
Time 35m
Number Of Ingredients 15
Steps:
- Over medium heat, add the 2 tablespoons of oil to a large saucepan or caldero.Add the onions and peppers, stir and cook until onions are translucent.
- Add bay leaves, sofrito, culantro (if using), cilantro, garlic, olives, salt and pepper. Stir.
- Add the crushed tomato sauce and tomato sauce to the pot.Add the white wine or water. Stir.
- Cook on medium or medium low for 30 minutes. Stir every 5 or 10 minutes to make sure sauce is not sticking to the bottom of the pot.Note: You will notice the sauce thin initially and as it starts to cook, it will thicken.Done!
- Serve Puerto Rican Salsa Criolla with any of the delicious ideas mentioned in post!
Nutrition Facts : ServingSize 4 g, Calories 277 kcal, Carbohydrate 21 g, Protein 4 g, Fat 17 g, SaturatedFat 2 g, Sodium 3487 mg, Fiber 5 g, Sugar 12 g
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
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
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
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
SALSA CRIOLLA
Categories Condiment/Spread Onion Tomato Vegetarian Quick & Easy Summer Gourmet
Yield Makes about 1 1/2 cups
Number Of Ingredients 10
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.
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
Steps:
- In a medium bowl, combine the onion, bell pepper, serrano chile, lime juice and cilantro, and mix well. Season to taste with salt.
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- In a strainer put your onions and wash them in running water for about 3 min, taste them if they are still bitter repeat the process. then put into a bowl.
- Then add your salt, Pepper and lime Juice, give it a try, adjust seasoning if needed. it should be acid and salty and at the same time.
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- Thinly slice the onion using a mandolin or sharp knife. If you have time, soak the onions in a bowl with cold water and ice for 10 minutes. This helps remove some of the harshness and bite in the onions. Drain and pat dry using a towel.
- Add the onions, tomatoes, pepper, cilantro, salt, and pepper to a jar or container. Cover with the lime juice. Refrigerate for at least 2 hours before serving. Stir the onions and tomatoes halfway so that all the onions have a chance to soak in the lime juice.
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- Light a grill or preheat a grill pan. In a bowl, combine the tomatoes with the onion, bell peppers, garlic, olive oil and cilantro. Season with salt and pepper.
- Season the skirt steak with salt and pepper. Grill over moderately high heat for about 3 minutes per side, or until lightly charred and medium rare. Transfer the steak to a cutting board to rest for 5 minutes. Thinly slice the steak on the diagonal and pass the salsa separately.
PERUVIAN PICKLED ONIONS (SALSA CRIOLLA) RECIPE - RECIPES.NET
From recipes.net
Cuisine AmericanCategory Dip, Sauce & CondimentServings 4Total Time 1 hr 10 mins
- Fill a bowl with water; stir in salt until dissolved. Add red onions and 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 for about 30 minutes.
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- Peel and very finely slice red onions (you can also use a mandoline) and soak in cold water for at least 1 hour or overnight in the refrigerator. Make sure all onions are submerged in the water. Then drain well or spin dry to ensure most water is gone and doesn't water down your salsa later.
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- Add sliced onions, sliced ají, chopped cilantro, juice of both limes, and sea salt to a large bowl and mix well with your hands.
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- Cut the onion in half, then slice each half into very thin strips. Add the onion to a bowl and sprinkle with salt. Using your fingers, massage the salt into the onions to evenly distribute it. Set the onions aside to sweat for 10 minutes.
- While the onions are sweating, seed and de-vein the bell pepper and serrano chile. Slice them into thin strips.
- Rinse the salted onions in cold water. Drain them well, and pat them dry. Add the onions to the bowl with the other ingredients. Mix to combine.
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