Salsa Criolla (Red Onion Dressing) is the most popular accompaniment for Peruvian dishes. It's simple to prepare and brightens any dish. Serve topped or alongside beef, chicken, pork, seafood, or use it to top beans, tacos, or anything your heart desires.
Place the sliced onions in a bowl and sprinkle with a good pinch of kosher salt. Cover with cold water and squeeze the onions to "wash" them. This separates the membrane from the onion making them sweeter. Drain the water then add more cold water and squeeze the onions again without adding more salt. Drain.
Add in remaining ingredients and stir.
Adjust for salt and pepper.
Garnish with some chopped fresh cilantro.
Can be served immediately or refrigerated. Keeps refrigerated for a few days.
Notes
NOTE 1: Before you slice the red onion, you can remove the center or heart of the onion to get perfect thin slices. I don't because we don't waste any of the onion. If you want a nice presentation, you can do so. NOTE 2: Aji amarillo is optional. Add ¼ teaspoon of aji amarillo paste or to taste. Start with a little. You can always add more. Some brands are spicier than others.