Time 1h10m Yield 4 Number Of Ingredients 11 Steps:
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.
Time 20m Yield 3 cups. Number Of Ingredients 10 Steps:
In a large bowl, combine the first five ingredients. In a small bowl, whisk the lemon juice, oil, sugar, salt and pepper. Pour over onion mixture; toss to coat. Refrigerate until chilled. Serve with a slotted spoon.
Time 5m Yield 3 cups Number Of Ingredients 6 Steps:
In a medium bowl, combine the onion, bell pepper, serrano chile, lime juice and cilantro, and mix well. Season to taste with salt.
Time 40m Yield 6 servings Number Of Ingredients 8 Steps:
Preheat an outdoor charcoal grill to medium-high. Rub the peppers with oil and season them with salt and pepper. Place the peppers directly on the grill and roast for 10 minutes, turning periodically with tongs, so they are really charred and blistered on all sides. Put the peppers into a bowl, cover with plastic wrap, and steam for about 10 minutes to loosen the skins. Pull out the cores of the red peppers and remove the seeds. Peel the blackened skins and tear the peppers into strips; put them on a serving platter. Put the onion, tomatoes, garlic, and parsley on a cutting board; chop everything up into bite-size pieces and swipe the mixture into a bowl; season generously with salt and pepper. Pour in the vinegar and oil, mix well to incorporate the ingredients. Taste and adjust seasonings as needed. Pour the salsa over the roasted red peppers and serve at room temperature with beef or other dishes.
Time 10m Yield 4 serving(s) Number Of Ingredients 3 Steps:
Cut the onion in half, then slice thin to form half moon slices; place in small bowl. Squeeze lime juice into bowl to cover onion slices. Add cilantro, if using. Serve with potatoes, beets, avocado or anything you like.
Yield Makes about 1 1/2 cups Number Of Ingredients 10 Steps:
Cut an X in bottom of tomato with sharp paring knife and blanch tomato in 3-quart saucepan of boiling water 10 seconds. Transfer tomato with a slotted spoon into a bowl of ice and cold water and cool. Peel off skin with paring knife and discard. Halve tomato crosswise and seed it, then cut into 1/4 inch dice. Stir together tomato and remaining ingredients. Season salsa with additional salt and pepper if desired.
More about “salsa criolla recipes”
Time 40m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Soak the onions in salt water for 10 minutes. Drain and let dry. Mix onion with the rest of the ingredients. Cover with plastic wrap and let marinate at room temperature for 30 minutes before serving. Store in refrigerator for up to 2 days.
