Salsa Madre

Name: Salsa Madre
Cuisine: Peruvian
Ingredients: 1 tbsp pepper or paprika; 1 tbsp pepper or paprika; ¼ cup vegetable oil; 1 tsp dried oregano; 1 red onion, diced fine; Salt

Preparation info

Make
1 cup

Difficulty
Easy

Appears in

The Art of Peruvian Cuisine

By Tony Custer

Published 2000

About

This simple mixture of herbs and spices can be used to add flavor to many dishes. It can be kept handy in the refrigerator in a sealed container for 3 to 4 days. Here, Rosita Yimura, a grand dame of Peruvian nikkei cooking, brings us her version

Ingredients

1 red onion, diced fine
1 tbsp pepper or paprika
1 tsp

Americas
Peru
Condiment
Gluten-free
Vegan

Method

Preparation

Heat a small skillet over medium heat and then add the oil. When the oil is hot, add all the ingredients and sauté until the onion is completely translucent and just starting to turn golden, about 10 minutes. Remove from the heat and let cool before storing.