Eminyakeni edlule ngenza i-semester phesheya eMexico, futhi enye yezinto zokuqala engangizenza lapho ngifika e-Oaxaca kwakuwukuthenga ishidi lama-10-pound kanye ne-pestle eyenziwe nge-basalt eqinile. Lesi senzo esibucayi sokungaqondakali kwakusho ukuthi ngizochitha izinyanga ezine ezilandelayo ngidonsa i-melon size rock of volcanic edwaleni emithwalweni yami.
Kwakubizwa ngokuthi i-molcajete, ithuluzi lendabuko elisetshenziselwa ukugaya iziqholo nokwenza i-salsas fresh ne-guacamole. Kodwa empeleni, ngabe ngicabangani? Benze iminyaka engu-8 000, kodwa angikwazi ukulinda kuze kube sekupheleni kwe-semester ukuthenga eyodwa?
Ngangijabule kakhulu ngendlela i-molcajete i-flavour ehlangene ngayo ngamandla amakhulu. Yingakho, kuze kube yilolu suku, ngisolisa kancane ama-salsas aqukethe ama-cubes ahlanzekile ama-utamatisi, anyanisi njalonjalo. I-molcajete imane ichithe wonke ama-ingredients, ibencibilike ibe melange egculisayo yemibala nama-flavour.
Angisenalo i-molcajete. Kwakunzima kakhulu, futhi kunzima ukugcina uhlanzekile. Kodwa ngiyaqhubeka ngikholelwa ukuthi indlela engcono kakhulu yokwenza i-salsa ukuhlanganisa izithako ngokugcwele ngangokunokwenzeka.
Ngenhlanhla, kukhona enye ithuluzi ekhishini elizofeza le miphumela efanayo. Ibizwa ngokuthi i-blender. Akugcini nje kuphela ukukhiqiza i-salsa ephakeme, kodwa kuyashesha futhi kunzima kakhulu kunokwenza ngesandla.
I-Cilantro ayiyona i-Herb kuphela!
Izithako ezibalulekile zika salsa ziyi-utamatisi, anyanisi, ama-chiles, amakhambi, i-lime juice, nosawoti. Uma sicabanga ukuthi zingaki izinhlobo ezahlukene ezikhona ze-chiles kanye no-utamatisi kuphela, lokhu kulungiswa okulula kungadlulisela ukuhlukahluka kwezigidi.
Yindaba ehlukile uma kuziwa emakhambi, noma kunjalo. Ama-salsa amaningi okupheka (okufaka nalokhu) achaza i-cilantro, kanti i-cilantro iyimifino emangalisayo yokusebenzisa i-salsa. Kodwa kukhona abanye. Okokuqala, akuwona wonke umuntu othanda ukunambitheka kwe-cilantro . Kodwa futhi, akuwona wonke ama-salsa adinga ukunambitha ngokufanayo. I-Parsley, i-chives, i-tarragon, ngisho ne-rosemary yizinqumo ezinhle zokufaka endaweni ethile noma yonke i-cilantro. Kakhulu, zama i-rosemary entsha ku-salsa yakho. (Izingxenye eziluhlaza kuphela, kodwa, hhayi izingxenye ze-woody, ze-stemmy.)
Uzodinga ukuyibuka uma kuziwa emakhambi. Uma usebenzisa cilantro, cishe 1/2 indebe amaqabunga lonke kufanele kube kahle. Okufanayo nge-parsley. Nge-chives ungase uqale ukuqala nge-1/4 indebe ye-chives ehlutshiwe. Uma usebenzisa i-rosemary, qala nge-isipuni esisodwa. Kuzo zonke izimo, ungakwazi ukwengeza okungaphezulu ukunambitha, ngakho-ke akukho monakalo ekuqalekeni kancane.
Utamatisi, anyanisi nama-chiles
Le recipe i-salsa isebenzisa i-Roma utamatisi, kodwa ungasebenzisa noma yiluphi uhlobo olufunayo. Unamatamatisi othandekayo okhula engadini yakho? Sebenzisa kubo! Okufanayo kuhamba anyanisi - le iresiphi idinga u-anyanisi omhlophe, kodwa ngazo zonke izindlela zama ukuphuzi, obomvu, omnandi, entwasahlobo, noma yini.
Futhi manje ake sikhulume ngama-chiles. I-Jalapeños cishe iyona evame kakhulu, futhi iyindawo yokushisa enhle. Kodwa esikhundleni se- serranos pepper uma uthanda, okuncane okushisa, noma i- habanero pepper uma ukhetha i-spisier salsa kakhulu. Kodwa sebenzisa uqaphele, ngoba i-habaneros ingaba yikuphi okushisa izikhathi ezingu-10 kuya kwezingu-100 kunama-jalapeños.
Ukugaya izithako kuveza ama-flavors
Ngithanda kakhulu ukugcoba ama-chiles uma ngenza i-salsa. Iveza amathani ama-flavour ngenkathi iphoyisa ukushisa okuluhlaza kwe-pepper eshisayo.
Phakamisa i- iron iron skillet eyomile, faka i-chiles phezu kwayo bese uwavumela ukuba ahlale lapho aze aphenduke emnyama. Zibophezele ngezembe ukuze ziboze nxazonke. Ukusuka lapho ungadonsa iziqu bese wengeza ama-chiles ngqo ku-blender.
Noma faka i-pepper eyosiwe phezulu esikhwameni sepulasitiki imizuzu emihlanu, okuyinto ekhulula izikhumba ukuze ukwazi ukuzisiza. Lokhu akudingekile kakhulu, kodwa izikhumba zingaba nzima kwabanye abantu ukugaya, futhi uma sebegcobe izikhumba ziqhelile, ngakho kulula ukwenza.
Ungenza okufanayo nge-anyanisi wakho. Sika ngesigamu, silinganise bese ubeka i-half-cut-side-down phansi kwe-skillet kuze kube yilapho isundu futhi i-caramelized .
Ngenxa yalokhu, ungakwazi ngisho nokugcoba utamatisi. Ukuze wenze lokhu, bahlukanise, bawagcobe ngamafutha omnqumo bese uwagcoba epanini leshidi kuhhavini lika-450 ° F imizuzu engu-10 kuya kwangu-20, kuze kube yilapho bethenda futhi beboshwe.
Uma izithako zakho zikhona kunoma yikuphi uhlobo olufunayo, zivele zifake ku-blender noma inqubo yokudla. Kungcono ukuthi uvumele i-salsa ihlale efrijini ngamahora ambalwa ukuze ama-flavour angashada, ikakhulukazi uma ezinye noma izithako zakho zihlala zifudumele kusuka ekutheni. Kodwa uma ulambile, unemvume yami yokukhipha izinkinobho bese umba ngaphakathi.
Okokugcina, uma unesithakazelo, nangu umdabujete wendabuko waseMexico ukuthi othile uzoletha ngqo ngqo emnyango wakho kunokuthi ugibele ngokuphepha kwezindiza.
Okuzokwenza
- 1 lb amaRoma utamatisi (6 kuya ku-8)
- 1 anyanisi (omhlophe)
- 3 jalapeño pepper
- 1/2 indebe amakhambi amasha (kodwa bheka ngenhla)
- 1 i-lime (i-juiced)
- Usawoti ongoketshezi (ukunambitha)
Indlela Yokwenza
- Uma ugosa utamatisi, uwahlukanise bese ugofa ngamafutha omnqumo. Ufafaze usawoti wamaKhrosi bese ubhakwa kuhhavini lika-450 ° F imizuzu engu-10 ukuya kwangu-20. Uma kungenjalo, qothula futhi uwafake ku-blender.
- Uma ugosa u-anyanisi kanye / noma i-jalapeños, vumbela up iron owomile skillet. Hlanganisa u-anyanisi, susa isikhumba uphinde ubeke u-anyan-cut-down-down down on the skillet kanye ne-jalapeños. Gcoba u-anyanisi kuze kube yilapho izinhlangothi ezinqunywe zibopha futhi ziphatheka kancane. Roll jalapeños nxazonke kuze kube mnyama nxazonke.
- Gcina ama-jalapeños esikhwameni sepulasitiki imizuzu engu-5, bese ususa iziqu, ususe izikhumba, bese ufaka i-pepper eya ku-blender.
- Cishe uqede u-anyanisi bese ufaka ku-blender.
- Engeza ama-herbs, i-lime juice nosawoti ku-blender futhi usebenze kuze kufike kahle. Dlulisela esitsheni bese ushaya okungenani amahora angu-4 ngaphambi kokukhonza.