Misremembered SalsaA million years ago, I enjoyed a ‘Peruvian Salsa’ as made by an Italian. Long story. I loved the stuff! I’ve held it in my memory for many years, and never wrote it down till right now.  I’m sure it’s warped a lot being stored in my brain so long. My brain does that to things.

 

(Measurements do not need to be exact. Adjust to your liking.)

1 Cup finely chopped red onion
3 Cloves finely chopped garlic
2 Tbsp oregano (chopped fresh leaves if possible)
1/2 Cup olive oil
1/2 Cup red wine vinegar
1 Lime – juiced
Approx. 1 Tbsp Ground fresh pepper

Combine everything in a container with a tight fitting lid. Refrigerate a few days. Let it warm to room temperature so the olive oil smooths out, and enjoy!

UPDATE! After hearing from the daughter of the one who taught me this recipe, I am corrected. GET THESE PEPPERS.  She says, “Its only red onion, small amount of garlic, toreador chili peppers, a splash of the pepper juice, wine vinegar, and oil but only a little oil. Love this stuff.”

 

 

Misrembered Quasi Italian Peruvian Salsa
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Lori Alden Holuta


Lori Alden Holuta lives between the cornfields of Mid-Michigan, where she grows vegetables and herbs when she’s not writing, editing, or playing games with a cat named Chives.


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