Peruvian Onion Salsa

4.7 7 Recipe Reviews | Rate this Recipe | 32 Saves

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.

10 mins. to Prepare

0 mins. Cooking Time

30 mins. Standing Time refrigerating

40 mins. Total

Servings: 4 servings (1/2 cup per serving)

Difficulty: Easy


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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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I added chopped mango to this recipe and it was simply one of the most amazing and intriguing taste experience 13yr old son concurred.

I made this dish, first time, and served it at a Memorial Day party I held in our lobby. It was FANTASTIC. I got more commendations on it than on any other dish I served, and there were many - devilled eggs (my own recipe), sandwiches, desserts, and a hot veggie dish that ALWAYS goes over well. I had remarks like "This is so good and so unusual", but the topper was, "This is the BEST salsa I have ever had!" I added bean sprouts to mine, and was told that it was an INSPIRATION. Terrific. I will serve it many times again.

This is a really wonderful salsa. It has a really great flavor and accentuates steak, fish, chicken and even beans and rice very well.My mother in law is Peruvian and I learned from her how to make an onion salsa similar to this using the same ingredients except instead of using aji amorillo, she used ricotto peppers and instead of using cilantro she used Haucatay leaves chopped up. Haucatay- pronounced ( hwalk-uh-tie) is a Peruvian herb used to enhance the flavor of many peruvian foods.

This is delicious, light and easy. I love it with chicken, beef or seafood. It goes wonderful on most things, even salads and is a great way to give a dish taste while keeping it light

I'd probably use the red onion and definitely cilantro instead of parsley it blends well w/the lemon juice. As for the chiles I'd go for the puruvian chiles. Sounds delish especially over grilled steak and a warm corn tortilla!

Great to jazz up a meal of beef, pork or chicken. Will keep this recipe. Thanks for sharing.

This is a wonderful change for salsa, I made this for a party this weekend. It was a big hit, my sister-in-law is from Mexico, and she loved it.

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