Salsa de cacahuate

Please salsa de cacahuate in with your username or email to continue. By using our site, you agree to our cookie policy.

How is where trusted research and expert knowledge come together. Wikipedia, which means that many of our articles are co-written by multiple authors. To create this article, 68 people, some anonymous, worked to edit and improve it over time. This article has been viewed 725,078 times. Salsa is a Mexican meal accompaniment with a variety of uses including a topping, relish or sauce. What you do with your salsa, is practically unlimited!

While the basis of conventional salsas is tomatoes, salsa can be made using any vegetable or fruit combination prepared in traditional salsa style. Most salsas are made from raw ingredients, many contain cooked ingredients, making these salsas longer lasting than their fresh counterpart. Salsa textures and flavor vary widely. You’ll need to base your decision on which texture or flavor to make dependent on your own tastes and needs. Salsa can be raw or cooked, chopped finely or chunky, blended smooth, mild or fiery hot, smooth or spicy or fruity. This article provides a few variants to help you begin your culinary exploration of the world of salsas. Know how to prepare fresh chili peppers.

If using fresh chili peppers in the salsa, knowing how to peel them is an important part of the preparation process. There are two basic methods, one for those who have access to a gas flame and one for those who only have an electrical heat source. In both cases, be aware that the fumes from heated chilies can irritate your lungs, so do not inhale. Turn on a gas burner flame and roast them over the flame.

When the skins to blister and darken, remove them. Dry fry the chili peppers in a griddle pan. When the skins become scorched and blackened, remove the chilies. For both heated chili peppers, now place them into a plastic bag. Tie the bag up to trap the steam. Put the bag aside for 20 minutes.