Peruvian parsley salsa is served with corn, potatoes, and meat dishes.
- 1 small onion, finely chopped
- 1 tsp fresh oregano leaves
- salt and freshly ground black pepper
- wine vinegar
- 3 handfuls of fresh parsley leaves
- 1 tomato
Directions: put the onion and oregano into a bowl, season, and add vinegar to cover. Let marinate for not less than 30 minutes, then drain off the vinegar. Chop the parsley leaves to a paste in a food processor and add it to the onion and oregano. Dip the tomato in boiling water and remove the skin. Grate the flesh into the salsa, or chop very finely and then add it. Mix well to combine all the ingredients.