Peruvian Salsa Criolla

  • 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
  1. Soak the thinly sliced onions in salt water for 10 minutes. Drain and let dry.
  2. 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.
  3. Store salsa in the refrigerator for up to 2 days.