Food and drinkRecipes

Salsa - sauce to dance

In the modern kitchen of Mexico, there are many dishes that the great Aztecs and Mayas enjoyed. It was at least thirty centuries ago. One of these dishes is salsa - a sauce of unusual taste. In order to fully understand and appreciate his charm, it is best to go to Mexico, the homeland of this bright and very temperamental to taste sauce.

It is a known fact that an incendiary Mexican salsa dance is named after a dish of salsa sauce. The dance is as passionate as its famous eponymous surname. Enjoying both and at the same time is a pleasure given to the inhabitants of Mexico. Tourists, hurry to learn this amazing country, must certainly include in the cultural program familiarization with these two local pleasures.

The sun of Mexico gives an opportunity to well ripen the vegetables that are part of this magically-like sauce. It contains sweet tomatoes, yellow, like the sun, physalis, and an acid note gives feijoa. Onions and garlic are essential ingredients that will add spice to our dish and make it as useful as possible. Do not forget to add chili and aromatic spicy Mexican greens. It will be very handy.

In Mexico, salsa-sauce is called Salsa Mexicana. The main classical ingredient in it is red tomatoes, as well as green chili and white onions. In each locality there are little secrets of cooking this dish, which makes salsa sauce many-sided and diverse. In the neighboring villages of Mexico, to their basic composition, they add their own special vegetable or fruit ingredients, for example, avocado or lime juice. Therefore, cities and regions compete in the originality of taste and appearance of fragrant salsa.

For example, red salsa salsa is prepared from well-wilted tomatoes, with the addition of red paprika, onions and garlic, and the last finishing note in it will be played with coriander grains. There is, however, a very simple and original salsa sauce, it is equally good with meat and fish. You will be surprised, probably, but it will be cooked from a persimmon.

Its basis is two well-ripened persimmon, one head of a sweet white onion, several twigs of coriander, ginger to taste, as well as two st. Spoons of lime juice, one tbsp. A spoon of vegetable oil, and of course, as without salt and chili pepper - we add them to taste. Preparing the sauce quickly! Persimmon, onions and greens need to be finely chopped, mixed together, seasoned with oil and more likely on a table. The sauce turns out so beautiful, and the taste is delicious!

The basis of the sauce-salsa verde are quite green tomatoes, which at first glance, do not cause an appetite, but believe me, the end result is amazing. There is an interesting version that this sauce about 2 000 years ago, the Roman legionaries brought to Europe from the Middle East. Salsa Verde sauce will perfectly emphasize the taste of spaghetti and not only. He is delicious with meat, and also will approach to fish dishes, and he is stored for a long time in a refrigerator.

With delicious dishes of shrimp we have yet to meet, but shrimp sauce should be a favorite on the festive table. So, let's begin! First, let's boil fresh peeled shrimp. Then chop the chilled shrimp meat, chop the dill and clove of garlic. Let's warm slightly cream and put the saucepan on a weak fire. In the cream, pour the grated garlic and, stirring, bring the liquid to a boil. After that, we add prawns to the mixture and, as always, carefully mix everything.

The final touch - a couple of minutes into the mixture we add fresh smelling dill, we send the saucepan to the fire for a little while, and the magical shrimp sauce is ready. You can serve sauce with potatoes - this will be exactly what connoisseurs are experienced in eating, but it is especially good with rice. High nutritional properties of shrimp sauce can replace the usual meat dish.

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