I do make a lot of salsa to go with whatever else fills a tortilla. Basically you check out what you may have on hand and convert that into a sauce like topping. 'Salsas' can be made from almost anything.
But I always yearn for that next level -- another layer to go on top of the food either in a taco or over a grill and roast. Even in a soup.
In this quest, I've settled on PeriPeri as the quintessential goes-with-anything sauce.
PeriPeri may be an African chilli cultivar but it is also an African sauce or salsa adopted by the Portuguese after their colonialists in Africa invented it either in Angola or Mozambique.
I find that Peri/Peri is very versatile and make sure I always have a jar of the stuff -- homemade -- on hand.
The recipe is simple: mash up all ingredients together by hand or processor and stew for 20 minutes.
Instead of the dried herbs you can use:
And you can up the oil (for preserving) to 1/2 cup.
You can also roast the tomatoes, chillies and peppers before use. Or you can add sugar. I don't like adding sugar to anything except kombucha.
The traditional chilli used is birdseye -- but really, whatever you like or have to hand should do. Dry chillies are OK to use. So too is tinned tomatoes such as cherry toms.
I appreciate that Peri/Peri uses accessible ingredients -- akin to what I may have in my larder. A cup of chillies may be the find challenge -- but then you may be a light heat person so less is kosher.
But put 'some' chilli in, please. Given the varying ratios, there is plenty of room to fiddle with the proportions to suit your taste buds.You are seeking sourness with the vinegar and lemon kick.
Aside from sauce usage, Peri/Peri also makes a great marinade.
i make a few jars up. Give a jar away. Freeze some. And one I know will keep in the fridge for 2 weeks --apparently, but I've always eaten it all well before then..
The other sauce that is a salsa but not -- in that it is Argentinian -- is Chimichurri.
Chimichurri's convergence is similar to PeriPeri but it is driven by parsley.
Another approach is:
You can also add chopped up mint and lime or lemon juice to taste.
Like PeriPeri you basically adapt the mix to your taste preference. I prefer onions or spring onions to the garlic hit, for instance.
Chimichurri is a great way to use up your parsley before is seeds. Supposedly, Chimichurri sauce can last up to 3 weeks in the fridge or 6 months in the freezer...but I find it a bit mushy when defrosted and I like the texture of fresh chopped parsley.
I also like it oily -- olive oily.
The Chimichurri made me think of a Middle Eastern hybrid mez I like to make.
It's a parsley salad that aspires to become tabbouleh but doesn't.
The choko or cucumber takes off in the wet mix of the other ingredients as it absorbs the tangy herbalness.
You can throw in some grated feta if you like (but reduce the salt if you do) .
The choko masquerades as a cucumber. Young mini chokos are delicious in a mix like this.
I will certainly use your recipe for Peri Peri Dave, experienced the flavour whilst in South Africa a few years back and have made Peri Peri Chicken. Love Chimichurri after having in in South America, not sure if it was first in Argentina. We found that it was always available in the Food Cabinets where you could pick what you wanted on your meal.
Ooooo. Don't say that to an Argentinian!
It is probably developed by the Argentinian Basque community. Is also popular in Paraguay and Uruguay. In the Dominican Republic the term has other meanings but also refers to a mayonnaise based sauce in Mexico.
Ironically, I know some Basques from Argentina...that's a rare find in Brisbane. Another Argentinian I know uses chimichurri gifting to network.
The thing is you really need to grow your own parsley to generate the addictive sauce quantities -- whereas PeriPeri is more a larder thing.
We grow enough parsley to feed an army. We have an Asparagus Bed where we grow parsley as an edge and Horseradish as well as Asparagus enjoys the Companionship of both.
Wow, one cup of chillies, I can barely handle one chilli, without turning into a sneezing mess. The rest of the recipe sounds great. Thinking I am a bit of a wuss.
Gold! I'll also be onto this one.
Another SALSA worth sharing is one I only recently discovered from Venezuela. If you love avocados you are very much aware that smashing or guacamole-ing them doesn't encourage any shelf life.
However, the Venezuelans have that covered with a SALSA that will last 3-4 days in the fridge:Guasacaca.
It also makes for a tangy salad dressing because of the vinegar and citrus.
Process is simple: Just mash or grind or blend all this up:
Ratios can vary to taste.
You've turned this into a REALLY valuable resource thread Dave. Nice work.
Part of the stalks depending on their quality. Depending on how old the parsley is -- you know, since it was last cut. Nonetheless, the trick is to cut the parsley fine, stalk plus leaf. In the mix it doesn't matter if a piece of stalk is tough. My mum used scissors on parsley, but I prefer my trusty chopper. I fold the parsley in on itself, hold it firmly and slice as fine as I can. Then spread it out and chop like the android's knife moves in Alien.
That's the fun part.
Because so many cooks have an effete attitude to parsley, they don't use all of the bunch. I try to do use it all. But when old the stems can be thick and very stringy. If you grow your own -- that's always the best quality because you get cut-and-come-again.
I discussed this with Warren the seedster at the Cab Markets and we decided that you can get three full stem harvests from each parsley plant before it fatigues or runs away from you.
A very generous herb.
Coriander in comparison....! Mr Run-2-Seed! With an option of woody stems.No wonder the Thais decided to give up on the stem and leaf and harvest the root for flavour instead sometimes.
I also find that any dry pieces of parsley in this 'sauce' tickles the throat. That is avoided by cutting as fine as you can manage WITHOUT blending the herb into muck.
That's years of Tabbouleh training there. With Tabbouleh the finer cut the parsley is, the more the flavours mingle. With Chimichurri, you have some leeway as you add more liquid to the mix.
ALSO: I think that basil preferably should be pulled apart rather than chopped. Pulled apart and bruised between your fingers. That is if you use it. Mint is not a fav of mine but if I use it I use less and cut the leaves length ways so that their flavour doesn't get too strong. Bruising will also work with mint.