There is nothing more insipid for a Mexican than a meal without sauce. Especially if you are a mexa of red bone, one of those who go in search of more intense experiences each time and for whom neither the tree chili, neither him jalapeno is enough, so they take refuge in other species of spicy that go in crescendo up to the habanero or manzano sauces, which are the kings of spicy.
The chili in Mexico is a very important element for our gastronomy. It is part of a lot of saucers, starting with the chiles rellenos and there is practically no end, because we put it on almost everything. When a stew It does not have spicy ingredients, there is always the powerful option of adding the sauce, which goes well even with eggs or beans, whether they are from the pot or refried.
there are even some tortilla shops where before dispatching your kilo of tortillasthey give you a taco with sauce and that when he hasn’t eaten one, well, it tastes like heaven, so it’s rare that we say no. Thus, a Mexican, from a very young age, learns to eat chili and salsa, gradually at least, because obviously getting the palate used to this is not a task. simple and it takes many years, if not a lifetime.
But after going through the complicated process to learn to savor the Chilethe normal thing is that we put one sauce to compete against another. It all starts with the green against the red and the mess becomes more and more sophisticated when other chilies come in with different shades, although the least is the color, what matters is the texture, the flavor and the foods with which they can be combined (The more, the better) .
In Mexico there are at least 50 varieties of chili and of these only 20 are used more frequently. Among these, of course, are the jalapeño, apple, morita, pasilla, guajillo, tree, serrano and even habanero peppers. They all have their charm and the foods that taste best in their company. For example, the cochinita pibil, cannot be conceived without this last chile, like the divorced eggs, they cannot be understood without the green or red sauces.
Therefore, today in honor of all this culinary heritage spicy, today we decided to share with you a delicious recipe for you to prepare a sauce with serrano chili, which will be more than good for your eggs in the breakfastto your golden tacos at lunch or your quesadillas at dinner. Well, actually you can put it on whatever you want, but you have to know that it stings a little more than the one with chile de arbol. With that said, let’s get to work!
- 6 tomatoes
- 7 serrano peppers
- 1 large garlic clove
- 1 tsp. chicken broth
- Salt to taste
How do you prepare?
- Cook the tomatoes and chilies. Blend the garlic, salt and consommé with the same water.
- You can serve hot or wait for it to cool down.