Peruvian onion relish (Print Version)

# Ingredients:

01 - 1 red onion
02 - 1 aji amarillo, deseeded
03 - 1 handful cilantro, chopped
04 - 1-2 limes, juiced
05 - ½ teaspoon salt, plus a bit more for soaking

# Instructions:

01 - Cut ends of onion and remove outside paper layer. Cut onion in half and slice onion into thin strips, lengthwise.
02 - Sprinkle sliced onion with salt, cover with cold water and soak for about five minutes. Then drain well and rinse.
03 - Add lime juice, ½ teaspoon salt, aji amarillo, and cilantro. Mix well and set aside to allow flavors time to meld.

# Notes:

01 - Criolla sauce is best enjoyed within a few hours of making it while the onions are still a bit crisp.
02 - Soaking the onions helps make their flavor less over-powering.
03 - Don't soak onions for too long (no more than 15 minutes) to maintain their crispness.
04 - Be sure to drain off the extra water to avoid diluting the lime juice and flavor.

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