Eating chili in Mexico is the daily bread. It is part of our culture and we hardly give it up. And it is that it is a habit that was born centuries or perhaps thousands of years ago from the prehispanic erawhen the first moles or sauces appeared that began to add these dressings or bases to the traditional dishes of vegetables OR meatwith which he combined everything more than well and that not even the conquest could destroy.
Today, Mexican cuisine has influences from a lot of places, among which stand out Spain, Indiasome countries of Africa And till Arabian. The seasoning is already native here, but the flavors can be very varied, depending on the culinary customs of each region and also the ingredients premises that are available in certain areas, because many times you cook with what you have, not always with what you want.
Although if at some point your grandmother told you “Here we can die of anything, except hunger“, treasure those words, because they are full of reason and the truth is that you can cook cymbals very rich with relatively cheap things, especially if one of the main ingredients is sauces. Yes, the truth is that the latter are one of the essential parts of a taco.
What do you eat a sauce with?
Even though a tacos it is primitively compound of tortilla and any filling, the sauce always gives it a greater lift. The difficult part is precisely deciding which chili or spicy dressing is best for this food and everything almost always depends on the ingredients with which your tacos. Although nopales, egg beans, beans and even plain salt are some of the fillings that we can put in tacos, who are we kidding? if with meat they taste richer.
No one denies the power of vegetarian or vegan tacos, but it is a fact that they are also tacos with meat They are a real delicacy. And the taste of all ingredientsincluding the rice, which cannot be missing in a stew, is enhanced with a good sauce. For this reason, now that spring has arrived, we must take advantage of seasonal fruit to prepare delicious sauces with a tropical touch. If you doubt that this is possible, stay away, because not only can, THEY ARE DELICIOUS!
Therefore, in honor of the 50 varieties of chili that there are in the country, of which only 20 are the most consumed, we will share with you a recipe so that you can learn to make a delicious roasted pineapple sauce to accompany everything from your taquitos of salt to those with carnitas, cochinita pibil, fish and even Lenten recipes. The truth is that once you try it, you will not want to put it down, although we must warn you that it is spicy. Having said that, let’s get to work!
- 3 jalapeno peppers
- 2 manzano peppers
- 2 pineapple slices
- lemon juice to taste
- 1/2 clove of garlic
How do you prepare?
- Grind the garlic in the molcajete.
- Roast your chiles on the griddle and once they puff up or have burnt spots, remove them from there.
- Remove the tail of the chiles and chop them into small pieces. Add to the molcajete and reserve.
- Chop the pineapple into small pieces and add it to the molcajete. Start crushing everything with the tejolote and when everything has the smallest pieces, add the lemon juice and a little salt.
- You can serve in another container or directly from the molcajete.