If you can’t get ají Amarillo use a Scotch bonnet or, for a milder bite, a jalapeño. You can use Peruvian salsa criolla as a condiment with fish, meat, and poultry.
Peruvian salsa criolla:
- 1 red onion, sliced very thinly
- 1 ají Amarillo, seeds removed and finely chopped
- small handful of cilantro leaves, chopped
- 2 tomatoes, seeds removed and diced (optional)
- 3 tbsp lime juice
- 2 tbsp light olive oil
Directions: put the onion into a bowl of cold water and leave to soak for 15 minutes. Drain completely and blend with the other ingredients. Let the salsa stand for an hour or two and the flavors will blend.