Mexican Salsas
You only need 3 ingredients:
any type of pepper 🌶️
any type of onion🧅
any type of tomato🍅
The amount of peppers is up to the level of heat you want.
🧄For extra flavor, you can add garlic, cilantro, or celery.
🍋For extra acidity, add citrus like lime, lemon, orange, grapefruit, apple cider, or white vinegar; adding a little vinegar will make your salsa last longer.
🥑for creaminess, add avocado or oil like olive, avocado, seeds, or vegetable, even crema or cheese, and nuts or seeds like sesame and pumpkin.
🔥Use any way of cooking, like boil, steam, roast, broil, grill, or fry in the stove, grill, oven, or microwave. Up to you!
🔪Chop, grind, or blend it with a blender, food processor, or the traditional molcajete.
⏲️ vegetables can be cooked or even raw and fresh. There are many ways and not an exact order to do it. You can blend everything fresh and cook it in a pot, or even blend the cooked vegetables and still fry it later for an extra layer of flavor and consistency.
🧂Add spices like cumin, coriander seeds, black pepper, achiote, allspice, or cinnamon.
🌿Herbs like oregano, bay leaves, spearmint, epazote, hibiscus, basil, cilantro, or thyme.
🥒Vegetables like celery, cucumber, radish, nopales (cactus), xoconostle (sour prickly pear), squash, corn, beans, jicama, mushrooms, potatoes, or zucchini.
🍉Fruits like Mango, orange, watermelon, prickly pear, berries, pineapple, grapes, apple, coconut, or papaya.
🫑Add more flavor or color with non-spicy dried peppers like ancho, guajillo, mulato, pasilla, or cascabel.
🌶️Chiles secos (dried peppers) like Arbol, japones, chipotle, morita, piquin/pequin, chiltepin, puya
🍺 Instead of water or adding extra, you can use beer, tequila, wine, mezcal, tea, stock, broth, or coffee.
🥫Canned tomato, canned peppers, and canned onion may save you if you don’t have fresh veggies, and it won’t taste bad; it would be like canned salsa.
Do you like my molcajete? Find it in this link at Cemcui⬇️
Salsas
Traditional:
4 jalapeños
1 Roma tomato
1/2 onion
1 garlic clove
Salt to taste
Boil everything and blend with some of the liquid left in the pot until you get the consistency you want.
Salsa guisada:
Any salsa to a pan with oil and stir until bubbly. Optional add diced onion first until translucent.
Roasted Salsa:
3 serranos
2 habaneros
4 tomatillos
1/2 onion
2 garlic cloves
Salt to taste
Broil the veggies and then blend it. If salsa is too thick, add a little bit of water. If you want it creamy, add about t o tbsp of cooking oil when blending.
Salsa frita:
2 red jalapeños, cut in halves
4 Chiles de árbol
1/2 onion, sliced
1 Roma tomato, cut in half
3 garlic cloves
Salt to taste
Fey everything in a pan with oil until tender, season with salt and blend it, if too thick add a little bit of water.
Salsa verde:
3 jalapeños
4 Serrano peppers
1/5 of an onion
2 garlic cloves
Salt to taste
Boil everything and season with salt, add only the veggies to a blender and blend. You can also add chopped onions, cilantro and lime juice or white vinegar after blended. Or if you want it creamy, you can add one avocado to the blender as well.
Toasted peppers salsa:
10 Chiles de árbol
10 Chiles Japonés
3 tomatillos
2 garlic cloves
1/4 cup of cilantro
Salt to taste
Toast the pepper on the griddle until black, pass the tomatillos, onion, and garlic on the griddle and toast a few sides until black; add to a blender with cilantro, salt to taste and water and blend. Add water little by little until you get the consistency you want. Bring it to a pot and bring it to a boil, if is too runny let it boil while stirring until it thickens up.
Salsa tatemada:
2 jalapeños
4 Serrano peppers
2 habanero peppers
2 garlic cloves
Salt to taste
Grill the veggies on the fire, stove or grill, until charred, crush them in the molcajete or blend it in a food processor or a blender. Add water if you want it thinner.
Smoked salsa:
3 dried chipotle peppers
5 morita peppers
2 garlic cloves
2 tomatillos
1/4 of an onion
Salt to taste
In a pot, cover with water and boil until the peppers are tender, then add everything to a blender, season with salt and blend. Add water until you get the consistency you want.
Salsa roja:
3 red jalapeños
1 Roma tomato
1/4 of an onion
1 garlic clove.
Put everything in a zip bag with a little bit of water and microwave for 3 minutes or boil everything in a pot until tender and blend. Add water if you want a thinner consistency.
Salsa cruda:
1 Roma tomato
2 jalapeños
2 garlic cloves
1/4 of an onion
1 celery stick, medium size
1/4 cup of cilantro
Salt to taste
1/4 tsp of cumin
1/4 tsp of celery salt
1/4 tsp of onion powder
1/4 tsp of garlic powder
1/4 cup of tomato paste
Put everything in the blender and add water until you get the consistency you want. Optional, add chopped cilantro and onions after blended.
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#salsa #mexicanfood #mexicancuisine #spicy
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