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Chile, the vegetable dynamite!
 Chile is for the brave soles who eat beans or almost any other Mexican food. They ultimately must face the chile syndrome. Most Mexicans are crazy about that vegetable dynamite, which they inherited from their ancestors and which comes in at least 140 varieties. Almost every part of Mexico has its own special plant, of which the local citizenry is assertively proud. Most of the wonderful-looking stews and sauces sold in Mexican markets are spiced with chile that is too hot, and some recipes call for doses of it that will knock the average person off his chair.
Chili recipes, click here.
 The chile was actually a boon reserved for educated tastes. Traditional Mexican dishes are still delicious and unusual even when they contain little or none of it. Many of them consist of a sauce, usually a very thick one, that is poured over solid food or contains beans, pieces of tortilla or shredded meat mixed with chilies. Their quality has improved, but Mexican cooking still features stews and sauces. Mexican cook books give their main attention to them, and at least one is devoted solely to sauces.
Hot peppers are cousins to the familiar green bell peppers, but they require special handling. The volatile oils in their flesh and seeds can make your skin tingle and your eyes burn. Wearing rubber gloves is a wise precaution, especially when you are handling them fresh. Be careful not to touch your face or eyes while working with them.
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Recipes from "SalsaKiss.com".
In local variations are included, the full Mexican cuisine has hundreds of sauces. Some are simple, merely peppers, onions and tomatoes -chopped fine, mixed with water or vinegar and served either raw or boiled to enliven tortillas, tamales or any other dish that needs enhancement. Mexicans generally believe that nothing should be eaten without some sort of sauce. The following is a salsa recipe you are invited to prepare.
"Salsa Cruda"
(Uncooked spiced tomato sauce)
Makes about 2 cups
Ingredients
- 4 medium tomatoes (about 1 pound)
- 1/3 cup finely chopped onions
- 1 tablespoon coarsely chopped fresh coriander(cilantro)
- 1 teaspoon drained, rinsed, and finely chopped serrano chili
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- 1 teaspoon lime juice
- 1 teaspoon garlic salt
Drop the tomatoes into a pan of boiling water and remove them after 15 seconds. Run them under cold water, and with a small, sharp knife, peel them. Cut the stem out of each tomato, then slice the tomatoes in half crosswise. Squeeze the halves gently to remove the seeds and juices, and chop the tomatoes fine. In a large bowl combine the tomatoes, onions, coriander, peppers, salt, pepper, lime juice, and garlic salt, and with a large spoon mix them together gently but thoroughly. Taste for seasoning. If the sauce is not to be serve immediately, cover the bowl with plastic wrap and refrigerate. It will keep for at least 2 days. Salsa cruda is traditionally served with cooked meats, poultry, fish, tacos, tostada, or tortilla chips.
Visit Salsakiss.com today to learn about this great ingredient: the chilies. Choose quality chile products from mild to wild and spice your meals.
Chile recipe archives, click here.
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