Salsa
In Italian or Spanish, salsa is reffered to any type of sauce, however, in English it often refers to the spicy, tomato-based hot-sauces typical of Mexican Cuisine. Salsa comes fresh, jarred, canned or bottled.Fresh salsa is usually more expensive compred to those jarred or canned salsa as it may not contain vinegar. Mexican salsa were traditionally made using the mortar and pestle-like molcajete, although blenders are now more commonly used. Well-known salsa include salsa roja, salsa fresca and salsa brava.
Salsa Roja
It is also called as 'red sauce'. Salsa roja is used as condiment in Mexican cuisine & usually made with cooked tomatoes, onions, garlic and fresh coriander.
Salsa Fresca
It is also known as 'fresh sauce'. Salsa fresca is made with raw tomatoes, lime juice, chili peppers, onions, cilantro leaves & other coarsely chopped raw ingredients.
Salsa Ranchera
It is also called as 'ranch-style sauce'. It is made with tomatoes, various, chilies, and spices. Normally, this salsa is served warm & it possessess a thick, soupy quality. Moreover, it imparts a characteristic flovour reminiscents of black pepper.
Salsa Brava
It is also known as 'wild sauce'. A midly spicy sauce, usually flavoured with paprika and potato wedges
Ingredients
2 pounds tomatillos, husked and cut in half
3 green tomatoes, chopped
1/2 cup olive oil
2 mild chile peppers, chopped
1 shallot, chopped
5 sprigs cilantro, chopped
1/3 cup distilled white vinegar
1/4 cup garlic powder to taste
1 teaspoon salt
Directions
- Place the tomatillos, tomatoes, oil, chili pepper, shallots, cilantro, vinegar, garlic powder, and salt in a large saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low and simmer for 15 to 20 minutes until the tomatillos have softened. Pour into a blender, and puree until smooth. Chill and serve.
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