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TRADITIONAL MEXICAN SALSA
Answer
Salsa is one of two Mexican words for "sauce" (the other of course being mole), and can mean a fresh raw mixture, as well as cooked mixtures. Two of the best known salsas are salsa verde, green salsa, and salsa cruda, uncooked salsa. The former usually constitutes tomatoes or tomatillos, green chillies and coriander (cilantro). Ask a Mexican what is authentic and you will receive varying replies, depending on where they live. Generally a sharp knife and a steady hand is all that is required, chopping the ingredients to a similar size, usually finely, sometimes a little coarser. Onions, red onions or even the milder spring onions (scallions) are popular ingredients, and the heat can be varied depending on the amount of chilli liked. Here a couple of traditional recipes for you to try:
Salsa Verde
2 pints (1200ml) water
16 tomatoes, husked or
12 tomatillos, husked
6 plump cloves garlic
4-6 serranos chiles (to taste)
3 tbsp red or white onion, coarsely chopped
A good handful of coriander (cilantro) leaves, including some stems
for the garnish
½ a small onion, chopped
half a cup of coriander (cilantro), chopped
salt to taste
Bring the water to a boil in a saucepan. Add the tomatoes or tomatillos, three garlic cloves, chiles and onion. Reduce the heat and simmer gently for 15-20 minutes, until tender. Drain and reserve the cooking water and allow to cool. Purée the remaining garlic in a food processor, adding a little salt to taste. Add the coriander and blend well. Add the tomato or tomatillo mixture, add a little of the reserved cooking water and blend using a 'pulse' action. Aim for a sauce that isn't totally smooth - it should have a slightly thick texture. Taste and adjust the seasoning. To serve, pour the salsa into small bowls and garnish with onion and coriander.
Salsa Fresca
5 - 10 fresh jalapeño chillies (small, green, very hot)
5 - 10 fresh guero chiles (small, yellow, very hot)
2 - 5 fresh anaheim chiles (long, green, mild)
10 - 12 medium tomatoes
2 onions
4 plump cloves of garlic, crushed to a fine paste
A good handful of coriander (cilantro) leaves, including some stems
½ tsp of Marigold Swiss vegetable bouillon powder
1 - 2 tsp lime juice
Wash the chiles and tomatoes and remove the stems. Discard the seeds if you don't want the salsa to be too hot. Place the chiles and tomatoes in a large casserole and cover with an inch (2.5cm) of cold water. Bring to the boil and simmer gently for two to three minutes. Remove and allow to cool for a few minutes. When cool enough to handle, drain off half the water and cut the ingredients up finely. In order of preference, use a fine screen on a mincer, use a food processor or use a good sharp knife on a wooden board and persevere. Put all the chillies and tomatoes into a large bowl. Finely chop the onions and add with the garlic and stir well. Wash the coriander and cut off the woody ends of the stems. Chop the remaining stems and leaves finely and stir into salsa, adding the lime juice and bouillon powder, again stir well. Place in sterilised glass preserving jars and store in the refrigerator. It will keep for 3-5 days in the refrigerator, if kept tightly sealed.
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What ingredients etc.and how to make a traditional Mexican salsa? i.e. tomatoes, peppers etc. Any help will be greatly received.