Difference between revisions of "Salsa, Cooked"

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[[category:Tomato]][[category: Walumachoncha's Recipes]][[category: Mexican]]
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[[category:Tomato]][[category: Walumachoncha's Recipes]][[category: Mexican]][[category: Salsa]]
 
'''Recipe by [[:category: Walumachoncha's Recipes|Walumachoncha]]''' - ''submitted by [[:category: Lumpy's Recipes|Lumpy]]''
 
'''Recipe by [[:category: Walumachoncha's Recipes|Walumachoncha]]''' - ''submitted by [[:category: Lumpy's Recipes|Lumpy]]''
  

Latest revision as of 11:37, 4 September 2010

Recipe by Walumachoncha - submitted by Lumpy

"Salsa" is just generic for any sauce that has chile or tomato as a base. Most americans equate salsa to the chunky stuff you dip your chips into. Other americans and some northern mexicans call this same thing "pico de gallo" with in a very literal, non-sensical translation means "rooster's beak". Most mexicans just call this "salsa casera", homestyle salsa, or "salsa cruda", raw salsa.

This is a cooked salsa. you can tell why it's called that way.

If you have a molcajete, or a porous mortar and pestle use this technique: Throw salt to the mortar, then addd a garlic clove. Smash it to a rough paste. Then heat up a griddle, or use an already hot grill or BBQ, and burn some tomatoes and some hungarian or gueros chilies. You wanna see lots of black, but still some color. Cut the tomatoes and chilies into large sections, then add them to the mortar. Mash it all until you get a nice chunky salsa. Enjoy the yummy heat and flavor fire roating gives. This is best when you make carne asada, since charcoal roasting makes this simple salsa heavenly.