One of my favorite things when I go to some of the local Latin American restaurants is the salsa criolla they serve with tostones, yuca frita, and grilled or roasted meats. It’s a very simple little concoction of razor-thin slices of red onion mellowed in red wine vinegar and lime juice. This is then tossed with a bit of chopped tomato and cilantro. The flavors are simple, the texture crunchy, and it’s a wonderful accompaniment to the meal. Tonight I roasted a pork tenderloin, but I didn’t feel like supreming an orange to make the red onion salad I served with it last time. Instead, I decided to try my hand at making my own salsa criolla. It turned out wonderfully, and was perfect with the tenderloin. I would have loved to serve it with tostones, but my plantains have ripened since Sunday – the folly of advance meal planning. Be sure if you make this to slice the onion very thinly, or use a mandoline.
- 1 red onion, very thinly sliced
- 6-7 cherry tomatoes, thinly sliced or chopped
- 2 T red wine vinegar
- juice of 1 lime
- extra virgin olive oil, for drizzling
- sea salt and freshly ground pepper
- 1 T cilantro finely chopped