Salsa Criolla 22/47

Criolla is a Peruvian salsa I first tried at the Inca Kitchen in Palmdale, CA. They served it over a dish called Jalea. It's pretty magical.

Slice the red onions.
That's an onion soap in case you wondered. It helps eliminate the vapors from reaching your eyes and takes away the smell on your hands. A must in the kitchen. I've heard whistling works, holding a match between your teeth or a slice of bread. All that did was make me look stupid while peeling onions and my eyes still burned.

The marinate is 2Tbsps of Lime Juice to 1 Tbsp of vinegar. Salt & Pepper to taste.

You want a bowl you can marinate in. Something you can tip upside down every hour.

Marinate in the fridge for 2-4 hours.

Application ... to be continued.