I-Peruvian Salsa Criolla yi-sauce yendabuko yasePeruvia eyenziwe nge-anyanisi ebomvu, ijusi yekalika, iviniga kunye nepelepele. Yona yinxalenye ebalulekileyo ye cuisine yasePeruvia ephawulwa ngokuba nencasa emnandi, eswiti kancinane, kunye neziqholo.
Yenziwa ngokunqunyulwa kwe-anyanisi ebomvu kwaye ifakwe emanzini e-lime kunye neviniga. Umxube ke ugalelwe ityuwa kunye nepelepele yetshilisi, njenge-ají Amarillo, ukungcamla.
I-salsa idla ngokulungiswa ngaphambi kokuba ikhonze, ivumela ukuba i-flavour idibanise kunye kunye ne-anyanisi ukuba ihlale ipholile. Yisosi elula kodwa emnandi eyongeza incasa enesibindi kuso nasiphi na isidlo.
Uyenza njani iSalsa Criolla yasePeru
Phawula: Imiyalelo epheleleyo inikwe kwikhadi leresiphi elingezantsi.
Sika iziqu kwi-pepper, zihlambe, kwaye uzinqumle kwisiqingatha. Khulula imithambo-luvo kunye nembewu ngecephe, ngoko ke baya kugcina ubuqholo obumnandi kancinci.
Ukuba ufuna ukuyandisa, shiya imbewu, i-julienne ecocekileyo, kwaye uyongeze kwisitya esiphakathi.
Yakuba yenziwe le nkqubo, nceda uhlambe izandla zakho kakuhle (ungacingi nokubamba amehlo akho kuba aya kucaphuka).😵
Sika i-anyanisi kwisiqingatha, uze uyinqumle ibe yincinci ngokusemandleni; zibeke emanzini abandayo malunga nemizuzu emi-5 kwaye uvuselele amaxesha ambalwa ukuze udibanise ezinye zeencasa zawo ezibukhali; lahla amanzi kwaye uwadlulisele kwisitya esiphakathi.
Yongeza i-cilantro eqoshiwe kwaye uyifake nge-lime okanye i-lemon; yongeza umlambo onesisa weoli, ityuwa, kunye ipelepele emnyama ukungcamla. Gxuma zonke izithako, incasa, kwaye ulungelelanise ixesha lonyaka xa kuyimfuneko. Konwabele!
Izinongo eziyeleleneyo:
- ISalsa Criolla yaseArgentina
- Isaladi yamatamatisi
- Isaladi Yeziqhamo zasebusika
- Isaladi kaKesare
- ISalsa yasekhaya yaseMexico
- Isaladi yakwaSirayeli
iresiphi
Ilula yasePeruvia yeSalsa Criolla
Izithako
- 4 Ipepile etyheli , mhle ujulienne
- 1 itswele elibomvu eliphakathi , mhle ujulienne
- ¼ ikomityi Cilantro , ezinqunqiweyo
- ijusi kwi-lime okanye i-lemon e-1
- 2 Iipispoons Ioli engathathi hlangothi njengeavokhado , umbona, ujongilanga, iimbotyi zesoya, njalo njalo)
- ½ isipuni Ityuwa yeKosher , ukungcamla
- ¼ umnyama omnyama , ukungcamla
imiyalelo
- Sika iziqu kwi-pepper, zihlambe kwaye usike kwisiqingatha. Khulula imithambo-luvo kunye nembewu ngecephe, ngoko ke baya kugcina i-spiciness encinci emnandi. Ukuba ufuna ukuyandisa, shiya enye imbewu, i-julienne ecocekileyo, kwaye uyongeze kwisitya esiphakathi.
- Yakuba yenziwe le nkqubo, nceda uhlambe izandla zakho kakuhle (ungacingi nokubamba amehlo akho kuba aya kucaphuka).
- Sika i-anyanisi kwisiqingatha, uze uyinqumle ibe yincinci ngokusemandleni; zibeke emanzini abandayo malunga nemizuzu emi-5 kwaye uvuselele amaxesha ambalwa ukuze udibanise ezinye zeencasa zawo ezibukhali; lahla amanzi kwaye uwadlulisele kwisitya esiphakathi.
- Yongeza i-cilantro eqoshiwe kwaye uyigcobe nge-lime okanye i-lemon, yongeza umlambo onesisa weoli, ityuwa, kunye nomnyama omnyama ukunambitha. Gxuma zonke izithako, incasa, kwaye uhlengahlengise ixesha xa kuyimfuneko. Yonwabela!
amaNqaku
- Gcoba umxube we-anyanisi kanye okanye kabini emva kokubeka isitya efrijini ukuqinisekisa ukuba zonke izithako zikhethiwe.
- Ungasebenzisa ipepile entsha okanye esebhotileni yasePeruvian Aji Amarillo ( Ukuba awukwazi ukuyifumana, sebenzisa iipepile zejalapeño ukuze wenze iziqholo ezithambileyo okanye ihabaneros ukwenzela isiqholo esikhulu).
- ndisebenzise Ioli yeeavokhado, kodwa nayiphi na ioyile engathathi hlangothi uya kusebenza.
- Qinisekisa ukuba usebenzisa ijusi yekalika esandula ukucudiswa.
Lonke ulwazi lwesondlo lusekwe kwizibalo zomntu wesithathu kwaye luqikelelo kuphela. Iresiphi nganye kunye nexabiso lesondlo liya kwahluka ngokuxhomekeke kwiibrendi ozisebenzisayo, iindlela zokulinganisa, kunye nobukhulu bezabelo kwikhaya ngalinye.