Salsas’ Table in Your Meals
Salsa is a word that comes from the Latin
expression ‘salsus’ (seasoned with salt). Seasoning is giving food taste, and
flavor. By any means, salsas make meals be delicious. There are thousands of
salsas available to intensify dishes tastes in different ways. However, it is
important not to excessively consume strong spices, such as, pepper, hot pepper,
curry or garlic, among others, since they distortion the deepest natural
essences. The suggestion is to keep a balance in this perspective, so that you
can always taste the main flavors coming with the salsas. Furthermore, you can
use several bases with the following recipes. Vegetables broth, fish broth, and
chicken broth are a few of the choices you should implement to create the most
exquisite salsas. Just get a try!
Vegetables Broth (4 cups)
Ingredients
6 cups water
4 cups onions, chopped
3 cups carrots, chopped
2 cups celery, chopped
1 leek
3 cloves garlic
1 teaspoon herbs (fresh laurel, and parsley)
10 grains black pepper
1 teaspoon olive oil
Preparation
Place all ingredients, including the olive oil, in a medium saucepan. Make
sure everything is gently chopped. Set aside for 3 minutes. Reduce with water
over low heat for about 30 minutes. Drain well and store for later use or save
to add in salsas, as well as soups without altering the flavor.
Vinagreta (1/2 cup)
Ingredients
4 tablespoons red wine vinegar
½ cup olive oil
1 teaspoon salt
½ teaspoon ground pepper
Preparation
Place salt and pepper in a bowl. Add vinegar and mix until dissolving the
salt. Pour the olive oil, and stir well before serving. As a suggestion, you
can replace the vinegar with lemon juice and get a limoneta.
Garlic Vinagreta (1/2 cup)
Implementing the same proportions for the base Vinagreta, chop 1 clove
garlic with salt, and pepper until mixture is well incorporated. Add the
vinegar, and olive oil.
Tomato Vinagreta (1 cup)
Mix 3 canned tomatoes with salt, pepper, and vinegar. Combine with the base
Vinagreta and olive oil.
Mustard Vinagreta (3/4 cup)
Mix 1 teaspoon mustard with the base Vinagreta. Add 4 tablespoons vinegar,
and stir until mustard is dissolved. Combine with the olive oil.
Yogurt and Almonds Salsa (3 cups)
Ingredients
1 natural yogurt
½ cup almonds, finely chopped
1 tablespoon leek, chopped
2 teaspoons fresh parsley, chopped
2 teaspoons celery, chopped
¼ cup olive oil
2 tablespoons lemon juice
Salt
Pepper
Preparation
In a saucepan, place the almonds, combining with salt, pepper, and olive
oil. Fry in low heat until ingredients are well mixed, and almonds lightly
browned. Add yogurt and lemon juice, and stir to get a thick consistency.
Transfer to a glass container, cover with a lid, and keep it in a cool place
until serving. When ready for a meal, add celery, and chopped herbs, mixing
accurately.
The yogurt and almonds salsa tastes amazingly good with raw salads, cooked
vegetables, rice, or pasta containing meat.
Cheese Salsa (2 ½ cups)
Ingredients
4 ounces cheddar or American cheese
1 cup vegetables broth (see the first recipe for instructions)
¼ cup Jerez
½ cup milk
2 tablespoons flower
2 tablespoons butter
½ teaspoon mustard
Preparation
In a small pan, melt the butter in low heat. Add the flower, and stir
constantly until smooth. Combine with milk, vegetables broth, and mix them all.
Use a metal blender to shake well enough. You have to get a creamy consistency.
Add the rest of the ingredients, except the cheese. Keep blending until the
salsa is thickened. Bring the cheese and serve once it is melted.
Enjoy the cheese salsa mainly with chicken, fish or vegetables.
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