Cookbook:Sarza Criolla

Cookbook | Ingredients | Recipes

A refreshing topping for carbohydrate and meat-style foods. The South American equivalent of salsa. Sarza Criolla goes well on toast, slabs of boiled potatoes, seafood, meat, rice, tamales, and quesadillas.

IngredientsEdit

ProcedureEdit

  1. Cleave the onion from top to bottom, along the grain, then slice it fine across the grain, forming half-rings.
  2. Rinse in cold water, soak in cold water for around 5 minutes, and rinse again. This procedure washes away the contents of the plant cells destroyed by the knife, taking the sting out of the onion's flavor.
  3. Squeeze over it the juice of the lime.
  4. Optionally toss in the cilantro, potatoes, beets, or avocado.
Last modified on 29 October 2006, at 11:39