Salsa - sauce to dance
In the modern kitchen of Mexico, there are many dishes thatstill enjoyed the great Aztecs and Maya. 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 home of this bright and very temperamental to taste sauce.
It is known that incendiary MexicanSalsa 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 people 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 mature wellVegetables that are part of this magical sauce. It contains sweet tomatoes, yellow, similar to the sun, physalis, and a touch of acid 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 classic ingredient in it is red tomatoes, as well as green chili and white onions. In each area there are small 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 fromwell-poured tomatoes, with the addition of red paprika, onion and garlic, and the last finishing note in it will play 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.
It is based on two well-ripenedpersimmon, 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 should 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 sauce-salsa verde is served by absolutely greentomatoes, 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 it is stored for a long time in a refrigerator.
With delicious dishes from shrimps we have toyet get acquainted, 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 mixtureadd a fresh smelling dill, 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 know about food, but especially it is good with rice. High nutritional properties of shrimp sauce can replace the usual meat dish.
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