Sarza Criolla
By Annie PetitoPublished on April 2, 2024
Time
20 minutes
Yield
Makes about 2 cups
Ingredients
1 red onion, halved and sliced through root end 1⁄16 inch thick1⁄8 teaspoon table salt, plus salt for salting onion1⁄4 cup chopped fresh cilantro 2 tablespoons lime juice 1⁄8 teaspoon pepper
Before You Begin
Slice the onion as thin as possible.
Instructions
- Toss onion and ½ teaspoon table salt in strainer or colander set over bowl. Let stand for 10 minutes. Rinse onion under cold water and pat dry. Combine onion, cilantro, lime juice, pepper, and salt in bowl. (Sarza criolla can be made up to 1 hour ahead of serving.)
Time
20 minutesYield
Makes about 2 cupsIngredients
1 red onion, halved and sliced through root end 1⁄16 inch thick
1⁄8 teaspoon table salt, plus salt for salting onion
1⁄4 cup chopped fresh cilantro
2 tablespoons lime juice
1⁄8 teaspoon pepper
Ingredients
1 red onion, halved and sliced through root end 1⁄16 inch thick
1⁄8 teaspoon table salt, plus salt for salting onion
1⁄4 cup chopped fresh cilantro
2 tablespoons lime juice
1⁄8 teaspoon pepper
Ingredients
1 red onion, halved and sliced through root end 1⁄16 inch thick
1⁄8 teaspoon table salt, plus salt for salting onion
1⁄4 cup chopped fresh cilantro
2 tablespoons lime juice
1⁄8 teaspoon pepper
Why This Recipe Works
Serve this all-purpose Peruvian accompaniment with tamales, seco de carne, pan con chicharrón, or any rich or starchy dish that would benefit from a refreshing, acidic jolt.
Before You Begin
Slice the onion as thin as possible.
Instructions
- Toss onion and ½ teaspoon table salt in strainer or colander set over bowl. Let stand for 10 minutes. Rinse onion under cold water and pat dry. Combine onion, cilantro, lime juice, pepper, and salt in bowl. (Sarza criolla can be made up to 1 hour ahead of serving.)
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