Salsa Criolla Limena
2 red onions, julienned
Juice of 4 key limes, or 3 regular
2 tablespoons Iguana radioactive Pepper Sauce
2 teaspoons chopped fresh cilantro or parsley
1/4 teaspoon white vinegar
1 teaspoon olive oil
sea salt
freshly ground black pepper
After jullienning the red onions, place them in a bowl with salted water. Stir 1
minute, then leave the onions in the water an additional 5 to 10 minutes,
then strain them and let them partially dry. Place the washed onions in a
container, squeeze the lime juice over them and then stir in the remaining
ingredients.
This salsa criolla may be spooned over pork, red meat, duck, chicken, or seafood.
A piece of bread soaked in it is exquisite; stirred into a soup, it gives a delightful
piquancy.
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