The was of heat is here and the truth is that a string of recipes have arrived that we can prepare to spend a pleasant time with our friends, family and all the aggregates culturalafter almost two years of not being able to see each other without so much restriction. The truth is that this time feels like a relief for the soul, because at least in Mexico the infections of COVID-19 They are already going down and we couldn’t feel happier for that.
There is no better idea than to do that roastthis salad or those snack that we like so much and power to enjoy of those delicacies like never before and for this, of course, we cannot miss the sauces that give an ideal and perfect touch to practically any dish or sandwich that we Mexicans want to try, because it is an important part of the culinary culture here.
The Chile It has been a very important food for Mexican gastronomy for thousands of years and can be cooked for consumption in different ways. From raw, to roasted or roasted. They can be combined with endless ingredients, among which are different vegetables, even some fruits, as is the case with pineapple, orange and even tomato, which believe it or not is considered a fruit and not a vegetable
How
This red and juicy food is one of the most used on a daily basis in Mexico to prepare sauces, soups or soup sauce, thanks to its great versatility and juiciness. It can be combined with different types of chili, ranging from the tree, serrano, manzano, pasilla guajillo and even habanero, because it can be perfectly adapted to any stew or sauce. In fact, it is an important part of some dressings or appetizers, such as pico de gallo.
And to show you that you haven’t seen it all, today we have decided to share with you a recipe for you to prepare nothing more and nothing less than a delicious sauce, but not just any, but one with pickled chilies with everything and vinegarin addition to a rich tomato well chopped, which we are sure you will love, because it is a dressingthat you can not miss your placero taco, steak or even your pork rinds.
Mexico is home to at least 50 varieties of chili peppers, of which only 20 are the most used and, boy, are there recipes to spare! Some of the most popular are: apple tree, moreta, pasilla, guajillo, tree, mountain, habanero and even jalapeno. As if that were not enough, believe it or not, this chili is chameleon, because it is king of all and the most consumed. Only when it is fresh, it is also known as cuaresmeño and chipotle when it is already dry. So let’s get to work so you can try it this other way.
Ingredients
- 2 jalapeño peppers with everything and vinegar
- 5 tomatoes
- 1/2 onion
- 1 bunch of coriander
- Salt to taste
How do you prepare?
- Chop the jalapeño peppers into small pieces, then the onion, the cilantro and finally the tomato (in that order, so that the tomato juice neutralizes the chili and onion)
- Add salt to taste and vinegar for flavor.
- Ready!