Salsa Sauce: recipe, serving subtleties, little tricks
Today, many national dishes have gone far beyond their home countries. This also applies to sauces. The whole world gladly tastes the American "Thousand Islands", the Italian "Pesto", the French "Aioli". Many people know and love Unagi sauce, the recipe of which was presented to the world by the Japanese ... Today we do not think of cooking without sauces! They set the mood of the dish, making it tender or sharp to tears, shading and emphasizing the taste of the main components. And another advantage of sauces is that they leave a huge scope for creativity. For example, the sauce "Barbecue", the recipe for which was invented by American lovers of roasted meat on the coals, today has spread throughout the land and has got more than a hundred variations! And they serve it not only to kebabs, but also to many other dishes. Salsa, the recipe for which, like the salsa dance, came to us from South America, is gaining more and more fans.Gourmets say it is a sauce with character. Its taste is expressive and bright, and thanks to a multitude of variations, practically any dish can be cooked with a special “Salsa”.
1. Salsa Sauce - Classic Recipe
The proportions of the products can be any, but you should roughly follow the following: tomatoes and onions can be taken in the same quantity, garlic and chili - three times less. All ingredients need to grind (with a knife!), Mix. Add salt and seasonings, then remove the "Salsa" in a cool place for at least 12 hours, so that all tastes penetrate into each other and combine. This sauce can be filled with spaghetti, add to pizza, and even serve with fried pies.
2. Peach Salsa Sauce - Recipe from Brazil
You will need: a handful of celery greens, 6-8 seedless peaches, 6-8 skinless tomatoes, lemon juice, 2-3 garlic cloves, chili pepper, olive oil, salt, balsamic vinegar, cayenne pepper. Grind all ingredients in a blender or combine until a smooth paste. Serve immediately or store in the refrigerator for about a week. This sauce is perfect for chicken, turkey, white fish.
3. Watermelon spicy "Salsa" - a recipe from Paraguay
Add ingredients to the combine container:
- watermelon slices (without skin) - 3 cups;
- Bulgarian pepper - 2 pcs .;
- cilantro (torn into pieces) - 2 tbsp. l .;
- Green onions (chopped) - 1 tbsp. l .;
- Jalapeno (finely chopped) - 1 tbsp. l .;
- garlic - 1 clove.
Grind everything, add lime juice and salt. Serve with fatty fried or baked meat. Another such sauce is good with fish, you can even just boiled it.
4. Red Salsa Sauce - a recipe for Tex-Mex cuisine
Combine tomatoes (4 pcs.), A couple of sliced onions (preferably blue), a couple of garlic cloves, and chili pepper (canned or fresh). Grind at high speeds. Heat oil in a small saucepan, add vegetable mixture, season with oregano, salt. Boil for about 10 minutes, without a lid. Spicy red sauce can be sprinkled with pasta, served with seafood (with fried mussels), or simply spread on bread and eaten with hot dishes.
5. Fruit "Salsa"
3 kiwi, sour apple, a kilo of strawberries grind in a puree, pour lemon juice and sprinkle with cinnamon. Add sugar - to taste.