Salsa Criolla (South American Onion Relish)
Salsa criolla is a sharp, bright onion relish that does the work of salsa across much of South America. The trick is in the cold-water soak: sliced thin and rinsed twice, the onion loses its raw sting but keeps its crunch, and a squeeze of lime finishes it. Spoon it over boiled potatoes, grilled meat, seafood, rice, tamales or quesadillas, or simply pile it onto toast.
Instructions
Cut the onion in half from top to bottom, following the grain of the layers. Lay each half flat and slice it thinly across the grain so you end up with fine half-rings.
Put the slices in a bowl and rinse them under cold water. Cover them with fresh cold water and let them soak for about 5 minutes, then rinse again. This washes away the juices released by the knife and takes the harsh sting out of the onion.
Drain the onion well and squeeze the juice of the lime over it. Toss to coat the slices evenly.
If you like, fold in chopped cilantro, potatoes, beets or avocado. Keep the avocado in chunks rather than mashing it, so the relish stays light and distinct.
Make it personal.
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