Salsa

Salsa may refer to any type of sauce. In American English, it usually refers to the spicy, often tomato-based, hot sauces typical of Mexican cuisine, particularly those used as dips. In British English, the word typically refers to salsa cruda, which is common in Mexican (pico de gallo), Spanish, Kenyan (kachumbari), Malawian (sumu) and Italian cuisines. In the United States salsa has been popularized and commercialized as a Mexican creation. There are many types of salsa which usually vary throughout Latin America.

Today I am going to pen down the recipe which is basically known as Salsa roja, "red sauce", is used as a condiment in Mexican and Southwestern cuisine, and usually made with cooked tomatoes, chili peppers, onion, garlic, and fresh cilantro.

Salsa

Ingredients:

• 5 Garlic Cloves, Unpeeled (with skin)

• 1 Serrano or jalapeño chile pepper, chopped

• 2-3 Vine Ripe Tomatoes, quartered

• 7-8 Dry Red Chilli

• Salt

• 1/4 Teaspoon Sugar

• 1 Teaspoon oil to coat the skillet

• Cilantro (optional), chopped — 1/4 cup

• A Squirt of Lime

Method:

• Place the garlic cloves with the skin and the chillies in a hot, cast-iron skillet.Check for brown spots as they toast on the dry griddle; turn both the chillies and the garlic cloves. When the aroma changes to toasty & smoky, & the chillies turn dark red & the garlic skin has brown spots, they’re done. Remove them from heat and let them cool.

• Soak the Red chilli peppers in 3 tablespoons of water. Allow to soak for at least 15 minutes.Meanwhile, peel the garlic cloves & set aside.

• Coat the same skillet with oil. Heat the skillet & place the tomato quarters on the skillet. Cook them at high heat for not more than a couple of minutes, till just softened slightly & it starts to sizzle a bit. Don’t overcook them, they will lose the bright red color. Toss them to turn them over & switch off the heat. Let them rest in the skillet for about 10 minutes.

• Transfer peppers with the water, garlic, tomatoes from the skillet, salt & sugar to a blender & blend till coarsely blended.

• Pour it out & stir in the green chilli peppers & the cilantro. Finish off with some lime juice.

• Serve at room temperature.