Best Salsa Criolla Recipes

PERUVIAN PICKLED ONIONS (SALSA CRIOLLA)

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.

SALSA CRIOLLA

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.

SWEET PLANTAIN OMELET WITH FRIED BREAD AND ROASTED RED PEPPER SAUCE: TORTILLA DE MADUROS CON PAN FRITO Y SALSA CRIOLLA

Steps:

• In a medium mixing bowl, sift together the flour, powdered milk, salt, and baking powder. On a flat surface, make a well with the combined dry ingredients. Place the shortening and 1 cup of water in the well. Working your way inward, start to work the shortening and dry ingredients into a dough. When dough is no longer sticky, cover with oiled plastic wrap and let the dough res for 1 hour.
• On flat floured surface, roll out the dough to a circle about 1/2-inch thick. Using a 3-inch cookie cutter, cut round pieces from the dough.
• Heat up about 2 inches of oil at 350 degrees, and then fry the dough for about 1 minute on each side until they puff. Place in a warm oven only until the omelet is ready.
• Whisk the eggs in a small bowl with a sprinkle each of salt and pepper.
• Cut plantains on a bias and fry in very hot oil until golden on both sides, then remove from oil and set aside.
• In a separate pan, saute 2 onions in 1 tablespoon of olive oil for about 2 minutes then add the fried plantains and pour the eggs in. Turn the heat down to low and cook for about 8 minutes or until the top is almost thoroughly cooked. Flip the omelet over and cook for about 6 more minutes. Saute the remaining onion in 3 tablespoons of oil, add the roasted peppers, garlic, and cilantro. Cook until tender then puree and season with salt and pepper, to taste.
• Cut omelet into 4 equal quarters and serve on top of pepper sauce with the fried bread.

SALSA CRIOLLA

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.

SALSA CRIOLLA

Steps:

• In a medium bowl, combine the onion, bell pepper, serrano chile, lime juice and cilantro, and mix well. Season to taste with salt.

SEAFOOD STEW WITH RICE AND SALSA CRIOLLA (ARROZ CON MARISCOS)

Steps:

• Make a paste from the roasted peppers by mincing them, then mashing them with the back of a fork. Mix in half of the Scotch bonnet. Save the other half of the chile pepper for the Salsa Criolla. Reserve the paste.
• Heat the stock in a pot. Add the mussels and clams. Cover the pot, but check after a few minutes and remove the mollusks to a bowl as they open. Once all they are all out of the pot, add the saffron to infuse the stock and remove from the heat.
• In a bowl, season the flour with salt and pepper. Lightly flour the sea bass. Heat a saute pan over medium-high heat with 1/4 cup of the annatto or canola oil. When it is quite hot, add the bass and sear until golden crisp. Remove the fish and reserve on a plate. Now add the calamari to the pan and cook for 1 minute and reserve with the sea bass. Next add the shrimp to the pan, with 2 tablespoons of the pepper paste and 1/4 cup of the beer. Saute until just cooked. Remove the shrimp with a slotted spoon and reserve with the rest of the seafood. Now reduce the cooking liquid to a light syrup and pour over the seafood. Reserve.
• To a deep soup pot over medium-high heat add the remaining 1/4 cup oil. When it is hot add the garlic and onion. Cook until they start to caramelize, 8 to 10 minutes. Add the rice and stir to coat. Pour in the chicken stock, cover and cook for 10 minutes. Stir with a fork, and add the seafood, the rest of the beer, and cilantro and stir once more. Cover again and turn down the heat to medium-low, cooking for about 25 minutes. While the rice cooks, make the Salsa Criolla.
• When the rice is done, stir in the peas and serve with the Salsa Criolla on the side.
• Put the onion in a small bowl. Squeeze the limes over them; discard the rinds. To this add the garlic, Scotch bonnet, and cilantro. Season with salt and pepper, to taste.

SALSA CRIOLLA (CHOPPED TOMATO SALAD)

Steps:

• Pour olive oil and red wine vinegar into a large mixing bowl and whisk together.
• Add onion, tomatoes, and green bell pepper to the bowl.
• Toss vegetables with the dressing until evenly coated.
• Add chile to the bowl and stir. Season to taste with salt.
• Set aside for 30 minutes before serving.

ROASTED RED PEPPERS: SALSA CRIOLLA WITH CAMPFIRE

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.