![]() ![]() It turned out well and is the first salsa I have made. My chiles were a bit wimpy but the salsa was excellent. This is the perfect mix of ingredients for tacos, grilled meat, etc. Be sure and let it stand for a couple of hours. In short, the title of this recipe "Mexican Salsa" is very misleading and should really be changed, possibly to "Salsa Fresca" if not just calling it pico de gallo.Įasy and great flavor. ![]() Many people make it with canned tomatoes as well, which are also cooked, resulting in the kind of "mouth feel" one expects with this kind of a salsa. The salsa you find at Mexican restaurants and the like is usually a salsa roja, which has very similar ingredients, but is usually pureed and is often made by first roasting the vegetables both to bring out their flavors as well as to get them to the desired texture. This is not what most people in the States think of when they think of salsa. This is pico de gallo, also called salsa fresca. If you use canned tomatillos, is not necessary to cook them. Remove them from the water and let everything cool down for about 10 minutes. You will find it at every local restaurant, and this recipe is exactly perfect and authentic. Place tomatillos and chile peppers in a pot, cover them with water, and cook them until they are tender (about 10 minutes). In fact, in our part of Mexico (central Pacific Coast), this sauce is always called "Salsa Mexicana", and is never called "pico de gallo", which is, I believe, Tex-Mex nomenclature. ![]()
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