Actually, this name unites the whole groupsauces 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. A Mexican sauce, called "salsa"? He also has many variations on the given topic. A sweet chocolate? So, let's start our culinary journey, so to speak, from the antiquity of the deep.
As already mentioned, the invention of this mixtureattributed to the ancient Indians, who at that time occupied the continent. Subsequently, the most delicious legacy passes under the auspices 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.
Three to four fruits of avocado, lime juice (you can replace lemon in the most extreme case), onion head, a bunch of coriander, a couple of medium green tomatoes, chili pepper ground and salt.
In principle, guacamole can be prepared inblender, but then you get a pasty consistency, and by tradition this sauce of Mexican cuisine 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 gives a piquant dish. Some are other types of herbs and seasonings.
Salsa - she and in Africa salsa, you will say. And - go wrong, since this traditional Mexican sauce has several basic variations. Let's take a closer look.
We take for making: three tomatoes, a pair of onions, chili peppers (three pieces), celeriac greens (bunch), lime juice, salt.
Помидоры и лук нарезаем помельче.Add the chopped celery and chili. Sdabrivaem juice of lime, sprinkle with salt and carefully 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.
Another version of salsa includes a half-kilocherry tomatoes (small), 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 as not to be too fooled), but then it should be turned on and almost immediately turned off so that the ingredients are mixed, but the pieces are felt. Then add the vinegar and butter, add the tomato paste and mix again.
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.
Green tomatoes cut and remove seedstip 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.
Принято сальсу подавать и к мясным, и к овощным 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.
