PANTRYFLEX

shake · salsa

NATIONAL AWARD WINNERPrep 5 min

Salsa Criolla Peruvian

Independent adaptation of a publicly published Nando Chang recipe. Not affiliated with, sponsored by, or endorsed by Nando Chang.

Nando Chang's Salsa Criolla Peruvian, from the published recipe.

Ratio

Ratio by volume: Lime Juice 60 ml, Olive Oil 15 ml
Lime Juice 60 mlOlive Oil 15 ml

Ingredients

  • Red Onion — 1 thinly sliced (150 g)
  • Lime Juice — 1/4 cup (60 ml)
  • Cilantro — 1/4 cup chopped (10 g)
  • Aji Amarillo — 1 Tbsp paste or minced (15 g)
  • Salt — 1/2 tsp (3 g)
  • Olive Oil — 1 Tbsp optional (15 ml)

Method

  1. Pour to the lines in order (bottom → top): Lime Juice, Olive Oil.
  2. Add finishing notes: Red Onion, Cilantro, Aji Amarillo, Salt.
  3. Cap the jar and shake until emulsified.

Keep this recipe

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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Provenance

Peruvian-Nikkei chef in Miami; James Beard Best Chef: South 2025 and Food & Wine Best New Chef 2023.

Adapted from a Nando Chang recipe (Peruvian salsa criolla / Itamae table).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Peruvian salsa criolla / Itamae table (published as “Salsa Criolla Peruvian”). Full citation lives in Provenance.

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