The term "salsa" came from the Spanish language (Spanish salsa). The word salsa is used for the common name of sauces in Mexican and other Latin American culinary traditions, at the moment the word is widely used in other languages.
The basic basic ingredients for the preparation of salsa are tomatoes, chili peppers of various types and degrees of ripeness, onions, garlic and coriander (cilantro), sometimes tomato (fizalis). The composition of salsa of different types can also include other ingredients (these are various local fruits: mango, avocado, feijoa, pineapple, lime, lemon, pumpkin, carrots, almonds, etc.), as well as various vegetable oils.
Originally, a hot sauce of salsa was made with a mortar and pestle, now blenders are often used. Tomatoes and other ingredients can be heat-treated (they are blanched or cooked), which is useful for tomatoes, because they increase the content of lycopene, but for fruits, especially those containing vitamin C, it is unhelpful, this should be taken into account.
Spicy tomato salsa
Ingredients:
- ripe dense tomatoes - 5 pcs. (or 2-5 tablespoons tomato paste without preservatives diluted with water in a ratio of 1: 2 or 1: 1);
- chili pepper red (fresh or dry) - 1 pc .;
- garlic - 2-5 denticles (depends on the size);
- onion - 1 pc .;
- lime or lemon;
- coriander fresh - a large bunch.
Preparation
We blanch the tomatoes (we fill with boiling water) and wipe it through a sieve, so we separate the seeds and peel.
Seeds should be carefully removed and from a pod of pepper. You can pound it in a mortar with garlic and a small amount of salt, or you can grind it in a blender with a peeled and cut into two pieces of onions and tomatoes. If there is no blender, simply cut the onions as small as possible or pass through a meat grinder, grate. The green coriander also needs to be crushed, you can simply chop with a knife, or you can grind it in a mortar.
When you have prepared and mixed everything, add fresh lime juice to the sauce. Ready salsa would be good to hold in a closed container in the refrigerator for 2 hours.
You can add sweet pepper to this spicy salsa (grind as much as possible), a few grated almond kernels, grated nutmeg, season with salt, sugar, olive or other cold pressed vegetable oil.
Spicy green salsa with avocado and cucumber
We use young vegetables of green colors and shades.
Ingredients:
- avocado - 1-2 fetuses;
- fresh cucumbers - 1-3 pcs .;
- Chili pepper spicy green - 1-2 pcs .;
- pepper sweet unripe green or light shade - 1-2 pcs. (optional component);
- onion white - 1 pc. (also optional);
- lime or lemon - 1 pc .;
- garlic - 2-5 denticles;
- greens of cilantro and parsley.
Preparation
We extract the pulp from the avocado, peel the onions and garlic, remove the seeds from the peppers. All grind in any convenient way (blender or meat grinder) and mix. Add the juice of lime. Let's brew. The composition of green salsa can also include zucchini, feijoa and / or kiwi, young olives (pitted, of course).
Green salsa in this version, although sharp, but very tender, because hot pepper is immature. Avocado gives green salsa piquancy and adds utility. Particularly good this salsa for dishes of fish, seafood and chicken white meat.
Yellow pointed salsa
We use vegetables of yellow and orange colors and shades.
Ingredients:
- flesh of pumpkin (better muscat);
- mango is ripe;
- carrots (optional);
- hot chilli pepper;
- sweet pepper of yellow or orange color;
- onion white;
- garlic;
- green cilantro;
- lime juice;
- grated nutmeg.
Preparation
Pumpkin can boil for 20 minutes or bake in the oven, however, this is not necessary, raw it is more useful.
If you read the first 2 recipes, you already understood that all the ingredients
And in general, salsa is a sauce of a non-strict formula. In the preparation of various sauces of salsa, your creative thinking and culinary fantasy can unfold fully.
Serve salsa with any Latin American dishes, meat vegetables and fish. Salsa is simply necessary to tortillas, tacos, nachos, buritos and other Mexican dishes. Perfectly combines salsa with the usual dishes of our traditional cuisine.