Homemade Salsa
Salsa is the Spanish, Arabic, and Italian word that can refer to any type of sauce. In American English it usually refers to the spicy, often tomato- or corn-based hot sauces typical of Mexican cuisine, particularly those used as dips. In British English, the word typically refers to salsa cruda, which is common in Mexican cuisine.
Mexican salsas were traditionally produced using the mortar and pestle-like molcajete, although blenders are now more commonly used. Well-known salsas include
Salsa roja, "red sauce": used as a condiment in Mexican and Southwestern cuisine, and usually made with cooked tomatoes, chili peppers, onion, garlic, and fresh cilantro.
Salsa cruda ("raw sauce"), also known as pico de gallo ("rooster's beak"), salsa picada ("chopped sauce"), salsa mexicana ("Mexican sauce"), or salsa fresca ("fresh sauce"), "salsa bandera" ("flag sauce", in allusion to the Mexican flag): made with raw tomatoes, lime juice, chilli peppers, onions, cilantro leaves, and other coarsely chopped raw ingredients.
Salsa verde, "green sauce": Mexican version made with tomatillos. Sauces made with tomatillos are usually cooked. Italian version made with herbs.
Salsa taquera, "Taco sauce": Made with tomatillos and morita chili.
Salsa ranchera, "ranch-style sauce": made with tomatoes, various chilies, and spices. Typically served warm, it possesses a thick, soupy quality. Though it contains none, it imparts a characteristic flavor reminiscent of black pepper.
Salsa brava, "wild sauce": a mildly spicy sauce, often flavored with paprika. On top of potato wedges, it makes the dish patatas bravas, typical of tapas bars in Spain.
Guacamole: usually any sauce where the main ingredient is avocado.
Mole (pronounced mole ['mo.le]): a Mexican sauce made from chili peppers mixed with spices, unsweetened chocolate, almonds, and other ingredients.
Mango Salsa: a spicy-sweet sauce made from mangoes and used as a topping for nachos. It is often also used as a garnish on grilled chicken or grilled fish due to the sauce's gamut of complementary flavors.
There are many other salsas, both traditional and nouveau for instance, some are made with mint, pineapple, or mango.
Care should be taken in the preparation and storage of salsa, since many raw-served varieties can act as a growth medium for potentially dangerous bacteria, especially when unrefrigerated. In 2002, a study appearing in the journal Annals of Internal Medicine, conducted by the University of Texas-Houston Medical School, found that 66% of the sauces tested (71 samples tested, sauces being either: salsa, guacamole, or pico de gallo) from restaurants in Guadalajara, Jalisco and 40% of those from Houston, Texas, were contaminated with E. coli bacteria, although only the sauces from Guadalajara contained the types of E. coli that cause diarrhea.[1] The researchers found that the Mexican sauces from Guadalajara contained fecal contaminants and higher levels of the bacteria more frequently than those of the sauces from Houston, possibly as a result of more common improper refrigeration of the Mexican sauces.
Homemade Salsa サルサ
Homemade Salsa 最新情報
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