Mexican sauce. Basic varieties and cooking

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 have been invented quite recently, for example, in the 20th century. So Mexican sauce guacamole, according to local historians of cooking, was also known from the Toltecs, an Indian civilization that lived long before the Aztecs on this continent. And since then its composition and features of kitchen use are preserved. And the Mexican sauce, called "salsa"? He also has many variations on the given topic. A sweet chocolate? So, let's begin our culinary journey, so to speak, from the antiquity of the deep.

Mexican Guacamole Sauce

As already mentioned, the invention of this mixture is attributed to the ancient Indians, who at that time occupied the continent. Subsequently, the most delicious legacy passes under the aegis of Mexican cuisine. Despite all antiquity and exoticity, making this sauce is easy. The basic equipment contains three main elements: avocado, lime and salt! In principle, lime and avocado are more than available in any supermarket, and there is salt in almost every kitchen.

Ingredients

Three to four fruits of avocado, lime juice (you can replace the lemon in the most extreme case), the onion head, a bunch of coriander, a couple of medium-sized green tomatoes, chili pepper ground and salt.

Preparation

1. We clear the fruits of the avocado from the peel and mash with a fork in the dishes. Lime juice is added immediately, so that the mash does not darken.
2. Onions, coriander and tomatoes are mine and cut very finely.
3. Mix all the ingredients. Solim-pepper to taste.

In principle, guacamole can also be prepared in a blender, but then a pasty consistency will be obtained, and according to tradition this Mexican sauce should include small pieces of components, connected together by thick juice. Use a mixture to make burrito, for example, or - for seasoning meat dishes, to which it is very suitable. By the way, with the basic three ingredients (avocado, lime, salt), others will be different, depending on the culinary fantasies of the cook. Some add garlic, which adds spice to the dish. Some are other types of herbs and seasonings.

Mexican sauces. Salsa Recipes

Salsa - she and in Africa salsa, you will say. And - go wrong, since this traditional Mexican sauce has several basic variations. Let's analyze it in more detail.

Fresh

We take for making: three tomatoes, a pair of onions, chili peppers (three pieces), celery greens (bunch), lime juice, salt.

Tomatoes and onions cut into smaller pieces. Add the chopped celery and chili. Sdabrivaem juice of lime, sprinkle with salt and thoroughly mix. We leave under the cap for at least an hour. After that, you can eat, as a seasoning for many dishes of Mexican and other cuisines. In a sealed container fresh salsa can be stored in the refrigerator for up to a week.

Classics of the genre

Another version of salsa includes a half a kilo of cherry tomatoes (small ones), a couple of cloves of garlic, a bunch of dill, a bunch of onion green, a couple of spoons of tomato paste, balsamic vinegar - 1 small spoon, large - olive oil, salt / pepper.

We cut everything very finely, manually. In principle, this procedure can be done with a blender (many housewives do so in order not to fidget), but then it should be turned on and almost immediately turned off so that the ingredients are mixed, but the pieces were felt. Then add the vinegar and butter, add the tomato paste and mix again.

Salsa Verde (green)

We need: half a kilo of green tomatoes, green chili pepper - a couple, a head of garlic, a small bunch of cilantro, a juice of lime, a bulb, a spoon of olive oil, salt.

We cut green tomatoes and remove the seeds with the tip of the knife. We also remove seeds from pepper. All ingredients are placed in a blender (or finely chopped by hand) and grind so that the pieces are felt. We introduce butter and lime juice. Stirring. This hot Mexican sauce has a characteristic green color, for which was called "green salsa". And besides the above, there is such a variety as salsa brava (wild), which uses Tabasco and mayonnaise in its composition.

Accepted salsa and serve both meat and vegetable dishes. Use it and as a filling for tortilla (fresh flour tortillas). In our conditions it is quite suitable for fresh pita bread, in which we wrap this sauce.