Salsa criolla is an onion and aji pepper-based sauce that can be found at the center of most peruvian tables. It is used as a condiment for all meats, seafood, and vegetables.

Ingredients:

• 2 red onions, julienned
• Juice of 4 key limes, or 3 regular
• 2 tablespoons Iguana radioactive Pepper Sauce
• 2 teaspoons chopped fresh cilantro or parsley
• 1/4 teaspoon white vinegar
• 1 teaspoon olive oil
• sea salt
• freshly ground black pepper

Directions:

After jullienning the red onions, place them in a bowl with salted water. Stir 1 minute, then leave the onions in the water an additional 5 to 10 minutes, then strain them and let them partially dry. Place the washed onions in a container, squeeze the lime juice over them and then stir in the remaining ingredients.

This salsa criolla may be spooned over pork, red meat, duck, chicken, or seafood. A piece of bread soaked in it is exquisite; stirred into a soup, it gives a delightful piquancy.

Yield: 1 - 2 cups