Peruvian Onion Salsa

This recipe is a Peruvian version of Onion Salsa or Salsa Criolla. It is an onion- and aji-based sauce found at the center of most Peruvian tables. Used as a condiment for all meats, seafood, and vegetables, it’s the perfect accompaniment to ceviches and the famous potato appetizer, Papas a la Huancaína.

Peruvian Onion Salsa
  • Prep Time
  • Cooking Time
  • Skill Level
  • Makes
    servings (1/2 cup per serving)


  • 1 medium red or yellow onion, halved and thinly sliced into half moons
  • 1 to 2 hot yellow Peruvian peppers (ajíes amarillos) or jalapeños (seeded and minced)
  • 1 clove garlic, finely chopped
  • 2 tablespoons finely chopped fresh cilantro or parsley leaves
  • Juice of 1 fresh lemon
  • 1/4 teaspoon each salt and fresh ground black pepper


COMBINE onion, peppers, garlic, cilantro, lemon juice, salt and black pepper in small bowl. Cover; refrigerate for up to one day.

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