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5 from 1 vote

Salsa Criolla Recipe

makes about 1 cup
Course: Side Dish
Cuisine: Latin, Peruvian
Keyword: basics, pickled onions


  • 1 medium red onion thinly sliced lengthwise
  • 1 small jalapeño seeded and thinly sliced lengthwise
  • 2 tablespoons freshly squeezed lime juice
  • 1 teaspoon vinegar any kind
  • 1 tablespoon thinly sliced cilantro leaves
  • ½ teaspoon salt


  • Place sliced onions in a bowl of ice water for 10 minutes to take out some of the onion's "bite," then drain and proceed as follows. If you prefer a strong onion flavor, skip this step!
  • Combine all ingredients in a bowl.
  • Serve immediately, or allow onions to marinate in lime juice and salt for a few minutes.
  • Leftover Salsa Criolla can be stored in an air-tight container in the refrigerator for 3 days. Onions will become increasingly softer and more pickled.
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