Salsa Criolla – El Complemento Perfecto

Cebolla roja, ají amarillo, jugo de limón, unas hojitas de culantro, sal y pimienta… una combinación tan sencilla que encierra el secreto de tanto sabor. La salsa criolla acompaña muchos de nuestros platos, como tamales, humitas, arroz con pollo, sándwiches, frijoles, lentejas, huevos fritos, embutidos, y un larguísimo etcétera. Usted decide qué tan picante quiere que sea la salsa, pero siga la receta al pie de la letra o reemplace el ají por pimientos o rabanitos –una mezcla nada ortodoxa pero que funciona-. Hágala muy colorida para que sea visualmente atractiva, y mantenga la cebolla crocante para disfrutarla al máximo.

Salsa criolla
Recipe type: Salsa
Prep time: 
Total time: 
Serves: 2
  • ½ cebolla roja, cortada en tiras muy finas desde el tallo hasta la raíz
  • 1 ají amarillo cortado en tiras finas, o ½ pimiento cortado en tiras finas
  • 2 cucharadas de culantro picado
  • Sal y pimienta
  • Jugo de 1 limón (o al gusto)
  • 1 cucharada de aceite de oliva
  1. Pon la cebolla cortada en un tazón de agua helada con hielo. Deja reposar unos minutos, escurre bien.
  2. Aparte, en otro tazón, combina cebolla, ají o pimiento, sal y pimienta, hojas de culantro, jugo de limón y el aceite de oliva. Mezcla con cuidado. Usa inmediatamente o guarda en la refrigeradora, bien tapado, por un par de horas (bien cerrada, por favor, para que no huela todo a cebolla).


  1. Salsa criolla is so good… Love it on beans and rice, tacu tacu, lentejitss, on everything


  1. […] summer rolls with spice-rubbed roasted sweet potatoes (marinade below) and salsa criolla from […]

  2. […] Perú hay una salsa llamada Salsa Criolla que se le agrega a casi todos los platos. Esta salsa está hecha a base de cebolla cortada […]

  3. […] we eat a salsa called Salsa Criolla with almost every dish. This salsa is made with thinly sliced red onions, chili, lime juice, and […]

  4. […] Perú hay una salsa llamada Salsa Criolla que se le agrega a casi todos los platos. Esta salsa está hecha a base de cebolla cortada […]

  5. […] pan fried untill it’s golden on the outside. Like most creolle dishes, it’s accompanied with salsa criolla, and although it was originally created as an appetizer, in most households it’s eaten as an […]

  6. […] Despite not being the most typical way of eating it, the smokiness of the lomo saltado, together with the silky purée, whose flavor has been enhanced by four different cheeses, is a wonderful combination that I always enjoy when I visit this place. I´m sure that pork, chicken, duck, or even turkey, would also be perfect companions and enhancers of this already delicious-on-it’s-own, simple entreé. The usual way of eating it at home? Two tasty fried eggs and a crunchy and spicy salsa criolla. […]

  7. […] of deep fried meat– served with roseta rolls, fried sweet potato slices, and topped with salsa criolla. If you add one or two chicken or pork tamales, fresh papaya or orange juice, and café con leche, […]

  8. […] Salsa criolla is part of the Peruvian gastronomic landscape. It complements perfectly well most of our tasty dishes, and I´m sure that many of them simply won´t be the same without this side of lemony onion slices and aji amarillo. There is a radish variation, and some adventurous cooks add red and yellow bell peppers, sliced tomatoes or creamy avocados to the salsa, making it even more delicious. Here you have a tiny list of some dishes that need salsa criolla to be just perfect. […]

  9. […] Salsa Criolla is the Peruvian equivalent of what ketchup and mayonnaise is to Americans: we put it on everything. This crunchy, slightly spicy, and citric salsa is made by finely slicing red onions, and combining them with chili peppers, lime juice, salt, pepper, and herbs. […]

  10. […] them in Peru. The ingredients were simple: a crispy roll, perfectly roasted turkey, gravy, lettuce, salsa criolla, and a varied choice of sauces: mayonnaise, aji amarillo, rocoto, huacatay, mustard, and the […]

  11. […] Salsa criolla, ají amarillo and rocoto sauces are always served with this entree or shared appetizer, as are very thin yucca chips, and even cancha. Mayonnaise, tartar sauce, and lime wedges are also part of the tasty display of condiments, so each person can add the right amount and combination of flavors to his / her jalea. […]

  12. […] or dinner party with some delicious piqueos. What else do you need? Just some ají amarillo sauce, salsa criolla, and an icy cold chicha morada or beer. […]

  13. […] a la Huancaina,  is one of those culinary tokens that enhance almost any savory dish. Similar to Salsa Criolla, in Peru we use this sauce, which is famously perfumed and colored with the one and only aji […]

  14. […] without a filling. I love to serve this dish with ají amarillo sauce, with Huancaína sauce, or Salsa Criolla, but you can serve it plain and it´s equally […]

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