Salsa sauce

Salsa sauce has gained international fame and popularity solely for its taste and rich aroma. Translated from Spanish, the word salsa means "sauce. " However, there is another meaning of the word salsa. In addition to sauce, the Latin music genre and the famous dance bear the eponymous name. Salsa sauce dates back a single millennium in its history. In the 16th century, Spanish conquistadors began an active process of colonizing the territories of the American continent.

Even then, the indigenous people of modern Mexican territories treated foreigners with a hot sauce of tomatillo or physalis, with chili peppers, avocados and seeds of the Latin American variety of squash pumpkin. Conquistadors brought the recipe for salsa sauce to their historical homeland, where the product underwent some changes, since not all the original ingredients could be found in medieval Europe. Salsa sauce began to be made by the ancient tribes of the Maya, Inca and Aztec Indians. The original recipe for salsa sauce has long been lost, so as such, there is no single way to make a product.

Each country in the Latin American region or Europe has its own recipe for salsa sauce. Americans were the first to make salsa sauce on an industrial scale. At the beginning of the 20th century, a resident of New Orleans, Mr. Charles Erat, opened the first factory for the production of Mexican salsa sauce. The taste and consumer qualities of the product in a matter of decades conquered the majority of US residents. In modern times, there is not a single variety of salsa sauce.

As a rule, salsa sauce includes tomatoes or physalis, burning red or green peppers, onions, black peppers and garlic. There are also combinations of ingredients that are rather unusual for domestic consumers, from which salsa sauce is made. For example, the fruits of the evergreen feijoa tree are mixed with onions and tomatoes to make the famous Mexican sauce. Mexicans consider salsa sauce their national dish and serve the product as a side dish to tortillas or tacos.

In Erop, salsa sauce is usually combined with game and animal meat, for example, venison. Often, salsa sauce acts as a marinade for the ingredients of fish or meat dishes. In addition, salsa sauce is added to soups, vegetable stew or other main dishes. Color, taste, aroma, as well as other consumer characteristics of salsa sauce depend only on the initial composition of the ingredients of the product. For example, salsa verde sauce differs in its green color, since a large number of green herbs are present in the product.

Over the centuries-old history of salsa sauce in cooking, a huge number of recipes and varieties of the product have accumulated. We offer you a recipe for salsa sauce, which will be easy to cook at home and delight your loved ones with the original Mexican sauce. So, to make salsa sauce at home, we will need the following ingredients: tomatoes (7 pcs), garlic clove, chilli (1 pop), onion and dill greens, tablespoon tomato paste, balsamic vinegar, salt, pepper and other spices to taste.

Tomatoes, chili, garlic and greens need to be finely chopped or crushed in a blender. However, do not be diligent and grind the original ingredients to a smooth mass. The beauty of salsa sauce lies in the consistency of the product, in the final product should feel pieces of all the original ingredients of the dish.

Then balsamic vinegar and tomato paste are added to the resulting mass. Instead of pasta, tomato juice is perfect for making salsa sauce. At the final stage, add spices and spices to the sauce. Salsa sauce can be stored in the refrigerator for up to five days. However, it is better to consume the product fresh, so you can appreciate all the delights of the famous Mexican salsa sauce.