Misrembered Quasi Italian Peruvian Salsa
A 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.”
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.