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Jan 14, 2005 09:16 PM

peruvian salsa criollo recipe?

  • d

One of our favorite appetizers at the local Peruvian steak house is a chicken tamal topped with salsa criollo. I'd love to serve that salsa at home--it's fabulous and it looks like it's really simple. Tonight I asked the waiter what's in it, and he said it's Bermuda onions, cilantro, olive oil, vinegar, lemon & lime juice, and salt & pepper. I'm tempted to just wing it but I'd love to find an actual recipe--does anyone have one?

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  1. k
    King of Northern Blvd

    I say just wing really can't go wrong and easily fixable if you do....

    1. Try searching under "salsa criolla" (have to make the gender of the noun and adjective agree in Spanish). There are lots of recipes online.


      1 Reply
      1. re: butterfly

        That's what's so strange--most of the search results that come up are for restaurant menus, not recipes. The handful that I found don't sound like what we ate last night. I cobbled together this from a couple different sources:

        1 large red onion, sliced thin
        4 T. fresh lime juice
        ΒΌ t. white vinegar
        1 t. olive oil
        2 t. chopped fresh cilantro
        sea salt

        Put the onion in a sieve and pour boiling water over it to soften (it still retains some crunch). Mix all ingredients together and serve immediately.

        It sounds pretty close, so I'll give it a shot and report back!

      2. Here's a recipe from Elisabeth Lambert Ortiz's "Book of Latin American Cooking." It states the origin is Argetinian and not Peruvian. I don't know if they differ but this give ingredient amounts.

        1 tablespoon hot paprika or cayenne papper
        1/2 Tbsp dry mustard
        1/2 cup red wine vinegar
        1/2 cup olive oil
        salt and pepper to taste
        2 green bell peppers, seeded and finely chopped
        1 medium onion, finely chopped
        3 medium tomatoes, chopped
        Mix the paprika or cayenne and mustard to a paste with a little of the vinegar, then stir in the rest of the vinegar. Beat in the oil. Season to taste with salt and a generous amount of freshly ground pepper. Add the remaining ingredients and stir to mix. the sauce has a lot of liquid. The solids should float in the bowl, so add a little more oil and vinegar if necessary. This is very hot.

        I hope this is close to what you are looking for.