How to Make Encebollado (Onion and Tomato Salsa)

Encebollado is a salsa made with onion and tomato. It’s a great accompaniment for soups such as Fanesca and with starchy vegetables such as hominy, deep fried maize, potatoes, etc.

Steps
1. Put the onion, salt and some lemon juice in a bowl. Lightly toss or mix these ingredients and let it rest for 10 minutes.
2. Add lukewarm water and let it rest for 10 more minutes.
3. At this point, you will see discoloration and loss of rigidity of the onions. Rinse well with cold water and drain.
4. Add the remainder of the lemon juice and sprinkle a bit of salt. Let it rest for another 30 minutes.
5. Add the tomatoes, oil and cilantro. Mix them well and add salt to taste.
Optional:
Other ingredients may be added such as, finely cut green or red peppers, carrots, cucumber, radishes, hot peppers, etc.
When you prepare Encebollado in this way, it can also be served as a salad on a lettuce leaf with avocado slices. It is a delicious detail that goes very well with many Ecuadorian dishes.
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