How to Make Encebollado (Onion and Tomato Salsa)

fresh fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides a plant-based option, while canned fish is more affordable.

yuca

🥗Healthier: sweet potatoes

💰Cheaper: potatoes

Sweet potatoes offer similar texture with added nutrients, while potatoes are often more budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has similar health benefits, while vegetable oil is typically less expensive.

hot sauce

🥗Healthier: salsa verde

💰Cheaper: chili flakes

Salsa verde adds flavor without extra calories, while chili flakes are a cost-effective spice.

Heat olive oil in a large pot over medium heat until shimmering.

Sauté onions and garlic until translucent, about 3-4 minutes.

Add bell peppers and tomatoes, cooking until softened, about 5 minutes.

Stir in cumin, oregano, black pepper, and salt, cooking for 1-2 minutes until fragrant.

Pour in water and bring to a boil.

Add yuca and cook until tender, about 10-15 minutes.

Add fresh fish and cook until just opaque, about 5-7 minutes.

Stir in cilantro and lime juice just before serving.

Serve hot with additional lime and hot sauce on the side.

Cooking Techniques

Spice Level:

Allergens