Salsa criolla is often associated with which country's cuisine?

Salsa criolla is often associated with which country's cuisine? Salsa criolla is often associated with Peruvian cuisine.

In Peru, salsa criolla is a fresh, cold accompaniment rather than a cooked, blended sauce. Its familiar base is thinly sliced red onion, chili pepper—often ají amarillo or ají limo—and lime juice. Cilantro, parsley, oil, vinegar, tomato or bell pepper may appear in regional or household versions.

The relish is closely tied to everyday Peruvian food and is served with meat, tamales, sandwiches and many other dishes. It is particularly familiar alongside pan con chicharrón, butifarras and other popular preparations. Its sharp acidity and crisp onions help balance rich, fried or grilled foods.

The name can cause confusion because “salsa criolla” is not exclusive to Peru. Related preparations are also found in Cuba, Puerto Rico, Nicaragua, Uruguay and Argentina, where recipes and uses differ. The question asks which cuisine it is often associated with, making Peru the standard answer rather than claiming it originated only there.