Salsa de Cebolla (Onion Salsa)

Every Latin culture has their salsa. While more common in the States is the red tomato based stuff, this is the everyday salsa of my household: onion salsa. Heat is optional, but a little yellow hot pepper goes a long way. Try it on top of meats (excellent on canned tuna) and starchy foods like corn, potatoes, or yuca (shown above).

Ingredients

  • 2 large red onions, chopped
  • 1 tomato, chopped
  • 1/2 cup fresh cilantro, chopped
  • juice of 2 limes
  • 2 tbsp olive oil
  • salt, pepper, and garlic powder to taste
  • optional: 1-2 tbsp fresh hot pepper (traditionally an orange variety)
Instructions: 

Serving: approx 2 cups
Prep Time: 20 min

  1. Chop the onion and wash thoroughly in a strainer. Place in a large bowl. Add the chopped tomatoes and cilantro (and hot pepper if desired).
  2. Pour lime juice and olive oil into the bowl. Add salt, pepper, and garlic powder to taste.
  3. Mix thoroughly and let sit for at least 10 minutes. The longer it sits, the better the flavor.
  4. Serve over meat, potato, corn, yuca, etc. Can be used in the same way as salsa. Hint: when serving with starchy foods like potato, let the food soak up the lime juices.
  5. Enjoy.