Mexican sauce. Main varieties and preparation

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Actually, this name unites a whole group of sauces and marinades traditionally common in Mexico and Latin America. Some have a thousand-year-old unchanged recipe, and some were invented quite recently, for example, in the 20th century. So the Mexican guacamole sauce, according to local culinary historians, was known even among the Toltecs, an Indian civilization that lived long before the Aztecs on this continent. And since then, its composition and features of kitchen use have been preserved. What about the Mexican sauce called "salsa"? It also has many variations on a given theme. What about sweet chocolate? So, let's start our culinary journey, so to speak, from ancient times.

Mexican guacamole sauce

As already mentioned, the invention of this mixture is attributed to the ancient Indians who inhabited the mainland at that time. Subsequently, the delicious heritage comes under the auspices of Mexican cuisine. Despite all the antiquity and exoticism, making this sauce is as easy as shelling pears. The basic package contains three main elements: avocado, lime and s alt! In principle, lime and avocado are more than available in any supermarket, and s alt can be found in almost any kitchen.

Ingredients

Three or four avocados, lime juice (can be replaced with lemon as a last resort), an onion, a bunch of cilantro, a couple of medium green tomatoes, ground hot chili pepper and s alt.

Cooking

1. Peel the avocados from the peel and knead with a fork in a bowl. Add lime juice immediately so that the mash does not darken.
2. My onion, cilantro and tomatoes and cut very finely.
3. Mix all the ingredients. S alt and pepper to taste.

In principle, guacamole can also be prepared in a blender, but then you get a paste-like consistency, and according to tradition, this Mexican cuisine sauce should include small pieces of components connected by thick juice. Use the mixture to make burritos, for example, or to season meat dishes, to which it goes very well. By the way, with the basic three ingredients (avocado, lime, s alt), others will be distinguishable, depending on the culinary fantasies of the chef. Some people add garlic to spice up the dish. Some are other types of herbs and spices.

Mexican sauces. Salsa Recipes

Salsa is also salsa in Africa, you say. And - you are mistaken, becauseThis traditional Mexican sauce has several basic variations. Let's take a closer look.

Fresh

We take for manufacturing: three tomatoes, a couple of onions, chili peppers (three things), celery greens (bunch), half lime juice, s alt.

Tomatoes and onions cut into smaller pieces. Add chopped celery and chilli. Season with lime juice, sprinkle with s alt and mix thoroughly. Leave to brew under the lid for at least an hour. After that, it can be eaten as a seasoning for many dishes of Mexican and other cuisines. In a sealed container, fresh salsa will keep in the refrigerator for up to a week.

Classic of the genre

Another version of salsa includes a pound of cherry tomatoes (small), a couple of cloves of garlic, a bunch of dill, a bunch of green onions, a couple of tablespoons of tomato paste, balsamic vinegar - 1 small spoon, a large one - olive oil, s alt / pepper.

We cut everything very finely, by hand. In principle, this procedure can also be done with a blender (many housewives do this in order not to fool around too much), but then it must be turned on and off almost immediately so that the ingredients are mixed, but the pieces are felt. Next, add vinegar and oil, add tomato paste and mix again.

Salsa Verde (Green)

We will need: a pound of green tomatoes, a couple of green chili peppers, half a head of garlic, a small bunch of cilantro, juice of half a lime, an onion, a spoonful of olive oil, s alt.

Cut the green tomatoes and remove the seeds with the tip of a knife. from pepperalso remove the seeds. We put all the ingredients in a blender (or finely chop by hand) and grind so that pieces are felt. Add oil and lime juice. We mix. This spicy Mexican sauce has a characteristic green color, for which it was called "green salsa". And, in addition to the above, there is such a variety as salsa brava (wild), which uses Tabasco and mayonnaise in its composition.

It is customary to serve salsa with both meat and vegetable dishes. It is also used as a filling for tortillas (unleavened flour cake). In our conditions, unleavened pita bread is quite suitable, in which we wrap this sauce.