Salsa Criolla

Ingredients

• 2 large red onions, about 300 g
• 1 ají limo, deveined and cut in fine strips
• 60 ml lime juice
• 5 g salt
• 10 g coriander leaves, torn
• 1 g black pepper, coarsely cracked
• 10 ml olive oil

Allergen screen

None found among the 14 screened.

Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.

Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.

Method

1. Halve the onions through root and tip, then slice each half lengthwise, following the lines on the skin, into 2 mm feathers.
2. Soak the feathers in salted ice water for 10 minutes, until the fumes stop catching at the back of the throat, then drain and pat them properly dry. 10 min
3. Toss with the ají limo, lime, salt, pepper and oil no more than 10 minutes before serving; the feathers should still snap when you bite one. 10 min
4. Fold the coriander through at the last second and check the salt; it should taste sharp, saline and barely oily.