Peruvian Pickled Onions (Salsa Criolla) recipe
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Ingredients
- 1 teaspoon sea salt 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 2 tablespoons rice vinegar 2 tablespoons lime juice 1 tablespoon white wine vinegar 1 jalapeno pepper, sliced into very thin matchsticks, or more to taste 1 tablespoon chopped fresh cilantro 1 ½ teaspoons olive oil cracked black pepper to taste
Nutrition Info
- 70.9 caloriescarbohydrate: 13.1 gcholesterol: : -fat: 2.1 gfiber: 2.4 gprotein: 2 gsaturatedFat: 0.3 gservingSize: -sodium: 448.3 mgsugar: 6.1 gtransFat: : -unsaturatedFat: : -
Directions Peruvian Pickled Onions (Salsa Criolla)
Directions
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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.