Peruvian Salsa Criolla

Ingredients:

• 2 red onions
• 2-3 Ají Amarillo peppers - or 2-3 tsp of aji amarillo paste
• 1/4 cup chopped cilantro
• 2 Tbsp flavorless oil - I use avocado oil
• 2 limes
• sea salt

Instructions:

1. Peel and very finely slice red onions (you can also use a mandoline) and soak in cold water for at least 1 hour or overnight in the refrigerator. Make sure all onions are submerged in the water. Then drain well or spin dry to ensure most water is gone and doesn't water down your salsa later.
2. Peel, deseed, and devein the ají amarillo peppers and then finely slice (or add 2-3 tsp of the paste to a large bowl).
3. Add sliced onions, sliced ají, chopped cilantro, juice of both limes, and sea salt to a large bowl and mix well with your hands.
4. Serve over anything and everything and store leftovers in an airtight container in the fridge.