a day without Chile for a Mexican It is something like never having eaten anything, because it is such a part of our daily lives that no one imagines the food without him. Even those of us who don’t eat much Chilewe tolerate even a little, because from a very young age, our parents got us used to eating it so we could enjoy dishes like stuffed peppersthe mole or the tinga. All these delight and many others, have the presence of this food, because that is the national gastronomy.
Almost no mexican, conceive the idea of a snack, soup, stew or even dessert without any sauce, because even if you choose “the one that doesn’t itch”, it has a spicy flavorthat perhaps it is not as strong as others, but that does not mean that it is not itchy at all. What happens is that there are palates that are already so tanned with itching, that the least goes unnoticed, because it is not at the level of other chiles, such as habanero, Apple tree or others.
Mexico hosts at least 50 varieties from ChileOf which only 20 are the most used when cooking, but there are an immensity of recipes, with the most popular species, such as species of the type: Apple tree, aisle, guajillotree, serrano, habanero, jalapeño and morita. But it must be said that none of those are the same, because to begin with, a lot depends on how you use the main ingredient, because raw, roasted, cooked or charred they take on a completely different flavor.
What types of salsa are there in Mexico?
But just in case the 20 types of chili were not enough for you, there are other flavors that emerge from them chiliesaccording to their maturity and treatment given to them or the foods with which they are combined. This is possible, especially when doing sauces, where they are given a different treatment to both the chiles and the ingredients with which they are combined to make the sauce.
On Mexico there are many types of sauces. There are those that are made with everything raw, those that carry everything Cookedthose of molcajete (martajada) or those of blender. They all have a different texture and believe it or not, the taste yes it changes, because of the technique that is used. And if you don’t believe us, try and see, because every detail It counts a lot for you to enjoy them in different food. That is why today we will teach you how to make a martajada sauce with jalapeno pepper and tomato.
The martajada sauce is a typical sauce of Mexican cuisine. Normally it is served alone to snack with tortilla chips and is made in the molcajete. Unlike the one that is cooked in a blender, this one still has the tomato or onion skins visible, which were crushed to obtain it. It is also quite common to accompany eggs rancheros or that roast beef, which we like so much. So get to work!
- 4 red tomatoes
- 4 jalapeno peppers
- 2 garlic cloves, peeled
- 1 white onion
- Salt to taste
How do you prepare?
- Tatema or roast in the comal all the ingredients previously washed (except the garlic)
- Meanwhile, grind the garlic in the molcajete and when the rest of the food is already roasted, remove the black crust and put it in the molcajete.
- The onion cut it into segments and add it too.
- Crush and stir the ingredients in the molcajete so that they are incorporated.
- Add salt to taste and voila!