Latin America / Sauces & condiments
Salza Criolla (South American Onion Relish)
Sarza criolla is a refreshing topping for carbohydrate and meat-style foods. It is the South American equivalent of salsa, and it goes well on toast, slabs of boiled potatoes, seafood, meat, rice, tamales, and quesadillas.
Ingredients
- onion1
- lime1
- cilantro, chopped; optional
- potatoes, boiled and chopped; optional
- beetroot, boiled or pickled; chopped; optional
- avocado, chopped, not mashed; optional
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Cleave the onion from top to bottom, along the grain, then slice it fine across the grain, forming half-rings.
Rinse in cold water, soak in cold water for around 5 minutes, and rinse again. This procedure washes away the contents of the plant cells destroyed by the knife, taking the sting out of the onion's flavor.
Squeeze over it the juice of the lime.
Optionally toss in the cilantro, potatoes, beets, or avocado.
Region evidence: place name in title — Title: “South American” in “Salza Criolla (South American Onion Relish)”
