Actually, this name unites a whole group of sauces and marinades, traditionally distributed in Mexico and Latin America. Some have a thousand-year unchanged recipe, and some were invented recently, for example, in the 20th century. So Mexican guacamole sauce, according to the local cooking 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 Mexican sauce called salsa? It also has many variations on a given topic. A sweet chocolate? So, let's start our culinary journey, so to speak, from ancient antiquity.
Mexican guacamole sauce
As already mentioned, the invention of this mixture is attributed to the ancient Indians who settled the continent at that time. Subsequently, a delicious heritage goes under the auspices of Mexican cuisine. Despite all the antiquity and exoticism, making this sauce easy. The basic set contains three basic elements: avocado, lime and salt! In principle, lime and avocados are more than available in any supermarket, and salt can be found in almost any kitchen.
Ingredients
Three to four avocado fruits, lime juice (you can replace it with lemon as a last resort), onion head, a bunch of cilantro, a couple of medium green tomatoes, ground chili pepper and salt.
Cooking
- Peel the fruits of the avocado from the peel and knead with a fork in the bowl. Add lime juice immediately so that the mush does not darken.
- Wash onions, cilantro and tomatoes and chop very finely.
- Mix all the ingredients. Salt and pepper to taste.
In principle, guacamole can also be cooked in a blender, but then you get a pasty consistency, and by tradition, this Mexican cuisine sauce should include small pieces of ingredients that are connected by thick juice. Use a mixture to prepare burritos, for example, or to season meat dishes, to which it is very well suited. By the way, with the basic three ingredients (avocado, lime, salt), the others will be distinguishable, depending on the cook’s culinary fantasies. Some add garlic to spice up the dish. Some are other types of herbs and seasonings.
Mexican sauces. Salsa recipes
Salsa is also salsa in Africa, you say. And - you will be mistaken, as this traditional Mexican sauce has several basic variations. Let's take a closer look.
Fresh
We take for making: three tomatoes, a couple of onions, chili pepper (three things), celery greens (bunch), juice half lime, salt.
Cut tomatoes and onions smaller. Add chopped celery and chili. Flavor with lime juice, sprinkle with salt and knead thoroughly. Set aside under the lid for at least an hour. Then 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 variant 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 spoons of tomato paste, balsamic vinegar - 1 small spoon, a large - olive oil, salt / pepper.
We cut everything very finely, manually. In principle, this procedure can also be done using a blender (many housewives do this so as not to fool themselves), but then it must be turned on and turned off almost immediately so that the ingredients mix, but you can feel the pieces. Next, add vinegar and oil, add tomato paste and mix again.
Salsa verde (green)
We need: a pound of green tomatoes, green chili peppers - a couple, half a head of garlic, a small bunch of cilantro, half lime juice, onion, a spoonful of olive oil, salt.
We cut the green tomatoes and remove the seeds with the tip of a knife. We also remove seeds from pepper. All the ingredients are placed in a blender (or finely chopped by hand) and chopped so that the pieces feel. Introduce lime oil and juice. Mix. This spicy Mexican sauce has a characteristic green color, for which it 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.
It is customary to serve salsa for meat and vegetable dishes. They also use it as a filling for tortilla (unleavened flour cake). In our conditions, fresh pita bread, in which we wrap this sauce, is quite suitable.