How to Make the Best Salsa for Your Fiesta
Learn how to make Guacamole, Salsa for chips, and Pico de Gallo.
Image by Nat Aggiato from Pixabay
When we talk about Mexico, it is impossible not to think of corn and chili peppers. Both have constituted Mexican cuisine, allowing the creation of the recipes that characterize the country's gastronomy today. Likewise, the fusion of cultures, as well as the preservation of recipes and preparation techniques, has kept this element a must-have in tacos and other dishes.
The great variety of this element is due to nothing more and nothing less than the different types of chilies. There are more than 60 different ones in Mexico, which can be used raw or dried. Chili peppers are the ingredient that determines the color, flavor, and intensity of spiciness.
Also, when talking about Mexican culture, it is essential not to forget its origins: the miscegenation of many races and cultures. Its gastronomy is, above all, the most reliable proof of this fact. Corn was the first plant to be domesticated around 7,000 BC, while chili peppers followed around 6,000 BC. These dates are approximated by the vestiges left by the first sedentary peoples of Mesoamerica. However, it is important to note a significant difference: pre-Hispanic and Mexican gastronomy are not the same. Mexican culture emerged from the mixture of conquerors who arrived in America and had children with the indigenous people of the region. It is from this blend, which includes several other races, that Mexican cuisine truly emerged.
We took all of this and made a perfect mix of local, European, Asian, and even some African products, techniques, herbs, and cereals to rebuild our gastronomy.
Image by Michael Sylvester from Pixabay
The Sauces:
Garum is the first documented sauce, the queen sauce of Roman cuisine, made with fish intestines marinated in brine, fermented in the sun, and seasoned with spices.
In Mexican gastronomy, sauces seem to multiply without stopping, with the main ingredient of most of them being chili pepper. The name of the chili pepper changes depending on whether it is fresh, dried, or smoked, as this always affects its flavor. That's why we love using them for everything. Fray Bartolomé de las Casas put it well: 'Without chili pepper, Mexicans do not believe they are eating.' The Spanish chef Juan Mari Arzak affirmed along the same line: '...you Mexicans distinguish good from evil through the spiciness.' By adding a couple of ingredients, we can create something new, incorporating herbs like Santa leaves and cilantro; fruits like mango, peach, papaya, and pineapple; vegetables like garlic, onion, and tomato; or other delicacies such as peanuts, almonds, sesame seeds, limes, and even chocolate.
There are many famous Mexican sauces. Let's start with a roasted red sauce. It is good for almost any dish, from tacos al pastor to the famous panuchos and even huevos rancheros. Next, we have excellent guacamole, whose main ingredient is avocado. And of course, nothing is better than a well-prepared boozy sauce.
Today, we will learn to make three types of sauces that are not only easy to prepare but also popular in Mexican restaurants in the United States.
1. Guacamole
Image by Nat Aggiato from Pixabay
Ingredients:
- 4 Avocados
- 1 bunch of cilantro
- 1/2 medium onion
- Serrano chili (to taste)
- 3 Tomatoes
- 2 large limes
- 2 tablespoons of olive oil
- Coarse salt
- Ground black pepper
Notes:
- Both the tomatoes, limes, and olive oil help prevent guacamole from oxidizing and changing color.
- Avocados should be ripe but firm.
- Only cilantro leaves are used.
Procedure:
1. Start by finely chopping the tomatoes, onion, cilantro, and chilies.
2. Put the avocados in a large container and mash them with a fork.
3. Add the lime juice and the previously chopped ingredients (onion, tomato, cilantro, and chili).
4. Add ground black pepper, salt, and olive oil to taste.
5. Let it rest for about 5 minutes to allow the flavors to blend well. It's ready!
2. Salsa (for chips & salsa)
Image by Linda Taylor from Pixabay
Ingredients:
- 1 bunch of cilantro
- Jalapeno peppers (to taste)
- 1/2 onion
- 1 clove garlic
- Juice of 2 limes
- Salt
- Pepper
- Cumin
Procedure:
1. Cut the tomatoes and garlic in half, then roast them in a pan until they turn golden brown.
2. Chop cilantro, chilies, and onion into small pieces.
3. Blend the tomatoes and garlic with pepper, lime, cumin, and salt.
4. Put the mixture in a large container and add the previously chopped ingredients. That's it!
The last recipe for today is Pico de Gallo, which is probably the easiest of all.
3. Pico de Gallo
Image by Isco Mo from Pixabay
Ingredients:
- 4 tomatoes
- 1/2 onion
- 1 bunch of cilantro
- 2 limes
- Salt
- Pepper
Procedure:
1. Chop the tomatoes, onion, and cilantro into small pieces.
2. Extract the juice from the limes.
3. In a container, add the chopped ingredients, lime juice, salt, and pepper to taste. That's it!
I hope this small collection of sauces is useful to you, and I hope you can put them into practice for a good evening with friends or family. All of these dips go great with chips. If you make any of the dishes, please post them and tag me to see your results!
P.D. If you want to learn how to make home made tortillas for your salsas follow this link:
Sources:
https://revistaelconocedor.com/salsas-mexicanas-historia-de-una-cultura-mestiza/
https://gourmetdemexico.com.mx/gourmet/origen-e-historia-de-las-salsas-en-mexico/
OMG, Thank you so much, I followed the steps as in the description. IT TASTES SO GOOD!!! 😍😍
Great recipe, thanks for sharing!