Peruvian Pickled Onions (Salsa Criolla)

Name: Peruvian Pickled Onions (Salsa Criolla)
Total time: 40 min
Yield: 4 Servings
Ingredients: 🧅 2 red onions, sliced very thinly into half moons; 🥒 2 large English cucumbers, halved and sliced very thinly; 🍅 1 large tomato, halved and thinly sliced; 1 jalapeno pepper, sliced into very thin matchsticks, or more to taste (Optional); 🌿 1 tablespoon chopped fresh cilantro; 🧂 1 teaspoon sea salt; 2 tablespoons rice vinegar; 🍋 2 tablespoons lime juice; 1 tablespoon white wine vinegar; 1 ½ teaspoons olive oil; Cracked black pepper to taste

Cost $4.5, save $10

Source: Recommended by CookPal

40 Min
4 Servings
$4.5

Peruvian Pickled Onions (Salsa Criolla)

Cost $4.5, save $10

Source: Recommended by CookPal

40 Min
4 Servings
$4.5

INGREDIENTS

Vegetables
- 🧅 2 red onions, sliced very thinly into half moons
- 🥒 2 large English cucumbers, halved and sliced very thinly
- 🍅 1 large tomato, halved and thinly sliced
- 1 jalapeno pepper, sliced into very thin matchsticks, or more to taste (Optional)
- 🌿 1 tablespoon chopped fresh cilantro
Seasonings & Liquids
- 🧂 1 teaspoon sea salt
- 2 tablespoons rice vinegar
- 🍋 2 tablespoons lime juice
- 1 tablespoon white wine vinegar
- 1 ½ teaspoons olive oil
- Cracked black pepper to taste

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, jalapeño pepper, cilantro, olive oil, and black pepper together in a large bowl.

Cover with plastic wrap and let marinate at room temperature before serving, about 30 minutes.

NUTRIENTS

Per 1 serving

🔥

Calories

2
Protein
13
Carbs
2
Fats

💡 This dish is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.Make sure to slice the vegetables as thinly as possible for optimal flavor absorption.Serve as a topping for grilled meats, tacos, or with rice and beans for a delicious side dish.