A covered glass bowl of this condiment appears on the table of every restaurant in the Sierras. And you find it on the counter in every kitchen. This recipe came from Helene and Fredrick Kruger of the School of Earth Sciences.
Salsa Criolla from Peru
Marjoram or Oregano
Ground Yellow Chili Pepper
Bitter Oranges or Lemons
Cut Onions in this slices and soak in heavily salted water for 10 to 15 minutes. Rub the onions lightly through the fingers to loosen the rings, then rinse in cold clear water and dry. Place onion rings in a china or glass dish. Sprinkle with salt, pepper and marjoram to taste. Add a pinch or two of ground yellow chili pepper. Cut fresh chilis, without seeds and fiber, into very thin strips. Add to the onions and mix gently. Pour juice of bitter oranges or lemons to barely cover. Set aside for a couple of hours, then add a little olive oil, mix and serve with boiled potatoes, fried fish, salad, etc. Please Note: Ingredients may be adjusted in amount to suit taste and number of servings.