“Don’t you like chili? Well, aren’t you Mexican?” This is surely a phrase that you have heard at least once in your life, if you live in Mexico. Mexico. Yes, it may sound a bit beat up or aggressive, but if you can stand it, you’ll know that no one does. in bad faith, because this pressure is probably necessary so that from a very early age we get used to tolerating at least the basics of chiliesbecause they are a ingredients quite common in gastronomy national.
Yes, it is a fact that almost no mexican conceive the idea of a snack, Soup, stew or even dessert without any sauceeven if you choose the option “that doesn’t itch”, because you already know that this is the one that actually stings the least, but when you’re already tanned in itching, well, you don’t even feel the adrenaline anymore with that and that’s why you succumb to what it does have a higher degree of aciditywhich also provides you with new sensations.
On Mexico there are at least 50 varieties of chilies, of which only 20 are the most used when cooking, but there are an immensity of recipes with the most popular species, such as manzano, pasilla, guajillo, tree, serrano, habanero, jalapeño and morita chilies. None of them stings the same, because a lot depends on how you use the main ingredient, because raw, roasted, cooked or charred they take on a completely different flavor.
How can chilies be cooked?
And yes already 20 different types of chili seemed like a lot to you, wait until you know that some chilies change their flavor, depending on the treatment given to them or other foods with which they are combined, especially when making sauces all types. The recipes vary even depending on the region of Mexico, because sometimes he Chile always combined with local ingredients and the result is a succulent saucethat goes well with a lot of foods, including tacos.
That is why today we decided to share with you a recipe for you to make a tasty raw jalapeno chili sauce, that will surely leave you wanting a little more when you try it on suadero taquitos, head OR onion livers. She seasons herself with a little bit of chicken soup and the result is finger licking good. So if you already imagined what you can throw it at, then the best thing is that you get down to work.
The jalapeno pepper It can be light or dark green. It has an elongated conical shape and a flat end. It is fleshy, with shiny skin and measures on average about 6 centimeters long and 3 wide. Its heat is moderate to high and when it matures, it turns deep red. It has some varieties that are used to prepare different dishes. It is common in Veracruz, Puebla and Mexico City, so take note so you can surprise everyone!
Ingredients
- 8 tomatoes
- 6 raw jalapeno peppers
- 1/4 onion
- 1 tsp. chicken broth
- Salt to taste
How do you prepare?
- roast the chilies and the tomatoes.
- Once they are ready, blend with the onion, broth, salt to taste and enough water.
- Serve in a sauceboat.
- Advantage!