Today we continue our culinary tour of the most famous dishes of Mexican cuisine. Last time we cooked with you, and today we will cook salsa sauce classical. Of course, it must be done, of course it is spicy in taste, and of course, the cheerful mood of the inhabitants of sunny Mexico is immediately felt in it. It is usually served with meat dishes. You will surely meet it in the menu of any, even the smallest roadside cafe. What can we say about expensive restaurants, there you will be offered several types of salsa.

The history of the origin of the classic Mexican salsa sauce cannot be traced from the very roots. From the most ancient times, apparently, she pleased with her spicy taste of the ancient Incas, Aztecs and Mayans, about which no evidence has been preserved. Another thing is the Spanish conquistadors, who immediately noticed a dish with an original taste and who gave it a name. Actually, there is salsa in Spanish, but the name has taken root in Mexico and has survived to this day. And at the beginning of the twentieth century, commercial production of salsa sauce began in the United States, in New Oregon. The pioneer was Charles Erat, a local resident with entrepreneurial talent. A few years later, he opened several stores throughout the state, the main product of which was, of course, salsa sauce.

As already mentioned, the best option would be to serve salsa sauce with meat dishes. Beef, venison, lamb, everything goes great with it. And there is also an interesting combination - salsa sauce and. Better of course the sea. It is with her that the taste of salsa is revealed with new shades. If you love fish, then this article is for you.

Let's get started. Let's tackle the tomatoes first. Choose really absolutely ripe, soft, only mature and always with a pronounced. Remember, it is the tomatoes that are responsible for the taste of the salsa sauce.

We will make cruciform cuts on the top of each tomato. This is necessary to remove the skin. Then pour boiling water over the tomatoes. The skin will then peel off easily. Do not worry, boiling water will not affect in any way. Carefully cut out the stalks from them and finely chop on a cutting board. You need to cut really finely, just chop, a blender is not suitable for this dish, so arm yourself with the sharpest knife available in the kitchen.

We clean the onion from the husk and rinse under cool water. The next step is a difficult one. It is necessary to cut it very finely, just like tomatoes. Each hostess, of course, has her own way. Someone manually with a sharp knife, someone uses numerous kitchen gadgets. I confess, honestly, I wield a knife in the old fashioned way, since all these newfangled smart mechanisms are not always suitable for this or that dish. The main result, which means the methods are not so important.

Next, in a deep bowl, you need to combine the chopped onion with the tomato and mix lightly. Now let's move on to the other ingredients. needs to be cleaned and crushed. This can be done with a special garlic press or simply with a knife on a hard surface.

Let's send the garlic to the tomato-onion mixture and take care of the chili peppers. It is necessary to remove all the seeds from it and cut it as finely as possible. Add to the previous ingredients and mix again.

It's time to salt the cooked vegetable mixture. Remember salsa should not be too salty. Everything should be in moderation. Each of us has his own taste, but still do not be too zealous. Same story and. Be sure to observe the measure, it should not interrupt the delicate, spicy taste.

Now let's get to the cilantro. Untie the bundle, and then cut off all the stems, down to the smallest ones. Only the leaves are used for salsa sauce. But you don't have to cut it fine. It will not only add a great flavor note to our sauce, but also decorate the finished dish. Pour the chopped greens into the vegetable mixture and proceed to the next step.

Now you need to squeeze the juice from a fresh, ripe lemon. The main thing in this matter is not to overdo it. Squeeze a little, mix and taste right away. There is another way to measure a more or less exact amount of juice. Use a teaspoon or tablespoon. That is, first squeeze the juice from the lemon into a spoon, and then pour it into a bowl. By the way, in this way you will definitely avoid getting lemon seeds into the finished dish.

So, the classic Mexican salsa sauce is almost ready, the easiest part of the work remains. We mix the finished dish and put it in the refrigerator for about an hour so that it is well infused. During this time, all the ingredients will be saturated with each other's juices and acquire the very salsa sauce for which it is so loved in Mexico. Just do not forget, the finished sauce does not live long. It must be fully used in 2-3 days, otherwise it will lose both taste and aroma. Bon appetit!

salsa sauce ingredients

• 3 pcs - ripe tomatoes
• 3-5 garlic cloves
• 1 piece - large onion
• 1 piece - hot chili pepper
• 1 - 2 tablespoons fresh lemon juice
• 1 bunch - fresh cilantro
• Freshly ground black pepper - to taste
• Salt - to taste