Peruvian•quick

Peruvian Salsa Criolla (with Ají Amarillo)

Peruvian Salsa Criolla recipe is a quick, easy, tangy and spicy relish made with red onions, ají amarillo chillies and lime juice.

Ingredients

4 aji amarillo (or a combination of chillies and sweet peppers (see suggestions in the post above))
1 medium red onion (pre peeled weight about 120g (4.2 oz))
1 sprig fresh coriander leaves ((cilantro) or use culantro, if you want)
freshly ground black pepper (optional)
6 tbsp fresh lime juice (never bottled) (about 2-3 limes, depending on size and juiciness)
2 tbsp light olive oil ((or any light flavoured or bland oil))
1 pinch salt

1
Pour the oil in the small bowl, and add the salt.
2
Squeeze the lime juice over and whisk the dressing with a fork, to mix. Set aside.
3
Put some kitchen or disposable gloves on and cut the stems off the aji amarillo, then halve them lengthwise. Using a teaspoon, scrape remove the seeds and all the bits in the chillies.
4
Slice them thinly, lengthwise. Place in the bowl.
5
Peel and halve the red onion. Then slice thinly. Add to the bowl.
6
Finely chop the coriander leaves including the stems and add to the bowl.
7
Pour the dressing all over the salsa and toss gently to mix.
8
Taste and add more salt if necessary. Finish off with some freshly ground black pepper, if you like.
9
Cover with clingfilm and leave to rest for 30 minutes before serving.For a garden party/barbecue, you can just leave it out with all the other foods on your table.Serve cold or at room temperature.