Mexican food traditionally is a little more warm and spicy than that of American cuisine. The dishes that you will find which are your favorites and probably many other people’s as well, are those dishes that bring out the extremes that are Mexican cooking.
Mexican cookery is an extreme that goes quite literally from the heat of the day to the sweet and sultry without missing a beat. The warmth of a hot chili meal or a breakfast of eggs and green chilies can easily be ended with the smoothly elegant dulce la leche or a wonderful custard- flan.
Among the favorites of those who love Mexican foods are the creamy textures that typically follow the hot and spiced meals. Even those meals which are not overly spiced are often served with sauces or relish type dishes that lend them some heat.
What passes for salsa to most Americans is not how salsa is typically eaten. Jarred or canned salsa is not at all common in Mexican cooking, with most salsa prepared fresh with each meal and never canned or jarred. While it may be refrigerated from one meal to the next, those types of salsa that we eat and refer to as the best, cannot hold a candle to the salsa that will accompany your Mexican meal. Made fresh, of garden fresh ingredients, salsa is a celebration in Mexico and with a simple recipe, it can be a main event in your cooking too.
To make a very simple and very tasty salsa, all that is necessary really is that the ingredients be fresh. Typically, they are made with chilies or jalapeno peppers, but in many instances, there are other types of pepper that are offered instead in fresh salsa.
What You Need:
- 2 tomatoes, diced to small bites
- 1 green bell pepper, diced
- 5 green onions, finely chopped.
- 2 tsp green chili peppers
- dash of salt
- small bunch of chopped fresh cilantro
- tsp vinegar
How to Make It:
Permit your tomatoes to be warm so they will chop better and impart more juice to the mixture. Make sure that the tomatoes that you will use for your fresh salsa are well ripened and ready to be cut. Chop all ingredients finely and blend with a seasoning of salt to taste.
Your fresh salsa will keep well in the refrigerator for about 10 days if you cover it. In addition, it will go well with nearly any type of meat, as well as eggs and a multitude of other dishes. When gone, replace it with fresh. Nothing says Mexican food more than the taste of fresh salsa as an accompaniment to your meals.
Christine Szalay-Kudra is an author, food expert and mom of four boys. She is the owner of the Recipe Publishing Network, a group of sites dedicated to fine food and information for cooks. When not busy with her business you can find her sharing on one of these social networks at her own URL: http://www.recipepublishingnetwork.org/
Article Source: EzineArticles.com