How to Make Salsa Criolla - Cooking with Connor - Episode 2

Welcome to week two of our cooking class.

Salsa criolla is a relish commonly associated with Peruvian cuisine.

Salsa criolla is best eaten fresh; after an hour, the onions will get mushy.

Gather all ingredients and tools, including a larger bowl than shown.

Ensure your cutting board is secure by dampening paper towels and placing them under the board.

Demonstrate proper knife safety, holding the knife correctly and using a claw grip with the non-knife hand.

Wash your hands with soap and warm water for at least 20 seconds before starting.

Wash the produce: tomato, lime, pepper, and cilantro; wait to wash the onion.

Peel the outermost layer of the onion, cutting off the stem end and then halving it.

Chop the onion into small pieces and add to the bowl.

Cut the tomato in half, remove the greenish part, scoop out the seeds, and chop into smaller pieces before adding to the bowl.

Chop the cilantro, removing the bottom third of the stems, and add to the bowl with onion and tomato.

For the jalapeno, chop off the end, cut in half lengthwise, and remove the seeds and core; add to the bowl.

Wash your hands after handling jalapenos to avoid irritation.

Cut the lime in half and squeeze the juice into the bowl using a lime squeezer or your hands.

Add 2 tablespoons of olive oil to the bowl.

Add 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper to the bowl.

Stir the salsa criolla well to combine all ingredients.

Equipment Needed

Dietary