Salsa criolla o sarza criolla (onion salad)

Ingredients:

• 1 medium red onion finely sliced
• 1 ají amarillo (Peruvian yellow chili pepper) or rocoto in thin slices and without seeds (you could try to replace it with jalapeno pepper or red bell pepper)
• 1 lime
• 1 table spoon of chopped cilantro or parsley
• 1 medium size tomato in dices (optional)
• Salt and black pepper

Preparation:

Put the sliced onion in a bowl, cover with cold water and let it rest for 10 minutes. Strain thoroughly. Add the ají amarillo or rocoto, the cilantro or parsley, tomato and lime juice. Add salt and black pepper to taste and mix carefully.

You can use it immediately or put it in the fridge for up to an hour. It is a perfect companion for tamales, papa rellena (stuffed potato), fried fish, butifarra or chicharrón sandwich (deep fried pork sandwich).