- 2 red onions, sliced in very thin half moons
- 1 to 2 ají or jalapeño peppers (to taste), seeded and sliced into very thin matchsticks (optional)
- 1 tablespoon chopped fresh cilantro or parsley, or a combination of both
- 2 tablespoons lime juice
- 1 tablespoon vinegar
- Salt and pepper to taste
- Soak the thinly sliced onions in salt water for 10 minutes. Drain and let dry.
- Mix the sliced onion with the rest of the ingredients in a bowl. Cover with plastic wrap and let the salsa marinate at room temperature for 30 minutes before serving.
- Store salsa in the refrigerator for up to 2 days.