RCI-VG.005.0188.001
Sarza Criolla
A refreshing topping for carbohydrate and meat-style foods. The South American equivalent of salsa. Sarza Criolla goes well on toast, slabs of boiled potatoes, seafood, meat, rice, tamales, and quesadillas.
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- 1 unit
- 1 unit
- 1 unit
- chopped boiled potatoes (optional)1 unit
- chopped boiled or pickled beets (optional)1 unit
- chopped (not mashed) avocado (optional)1 unit
Method
1
Peel the onion and slice it as thinly as possible, ideally using a mandoline or a sharp knife to achieve paper-thin rounds or half-moons.
3 minutes
2
Place the sliced onion in a bowl of cold salted water and let it soak to mellow its sharpness and remove excess bitterness.
10 minutes
3
Drain the onion slices thoroughly and rinse them under cold running water, then pat dry with a clean kitchen towel or paper towels.
2 minutes
4
Wash the fresh cilantro, shake off excess water, and roughly chop the leaves and tender stems, discarding any thick or woody stalks.
2 minutes
5
Cut the lime in half and squeeze the juice directly over the drained onion slices, ensuring even coverage.
1 minutes
6
Add the chopped cilantro to the onion and lime juice mixture, then season with salt to taste and toss everything together gently.
1 minutes
7
Allow the Sarza Criolla to rest briefly at room temperature so the flavors can meld together before serving.
5 minutes