Despite the fact that Mexicans use the word "salsa" for any kind of sauce, people in Europe and North America, as a rule, believe that real salsa is a hot sauce made from fresh selected tomatoes, hot peppers, white onions, garlic and cilantro. The Mexicans called this kind of salsa "pico de gallo", which means "cock's beak" in Russian. It takes about 10 minutes to cook about two glasses of this sauce, which can induce a delicious explosion of flavor and aroma in any meat dish.
It is necessary
-
- Ingredients:
- 3 selected ripe tomatoes
- 1 onion
- 1 large hot pepper (jalapeno or chili)
- 2 limes
- 1 bunch of cilantro (8-10 sprigs)
- 2 cloves of garlic
- 2 tsp salt.
- Equipment:
- Large chef's knife for slicing and chopping vegetables
- Butter knife
- Ceramic tableware
- glass or stainless steel
- Vegetable cutting board
- Big spoon
- Garlic press
Instructions
Step 1
Cut the tomatoes in half. Using the tip of a butter knife, carefully scrape the seeds out of them, being careful not to damage the flesh.
Step 2
Using a chef's knife, cut the pulp of tomatoes, onions, peppers into small pieces.
Step 3
Crush with a press or chop the garlic with a knife.
Step 4
Place the chopped vegetables in a bowl and mix well.
Step 5
Use your hands to tear the cilantro into small pieces and add to a bowl. Hand-chopped cilantro adds a delicate delicate flavor to the sauce. If you're in a hurry, cut up the cilantro with a knife.
Step 6
Cut the limes in half and squeeze the juice out into the bowl of vegetables.
Step 7
Add salt and stir the salsa thoroughly with a spoon.
Step 8
To blend the flavors of all the ingredients, put the salsa in the refrigerator for 1 hour, after which the finished sauce can be served.
