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Ingredientes De La Salsa Inglesa / Ingredients of Costa Rician Salsa Recipe

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This recipe for Ingredientes De La Salsa Inglesa / Ingredients of Costa Rician Salsa is from Michael's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Cebolla picada 1 chopped onion 2 Dientes de ajo machacados 2 cloves garlic, crushed
1 pedazo de 3 centímetros de jengibre picado 1 piece of ginger chopped 3 inches 3 Cucharadas de semillas de mostaza 3 tablespoons mustard seed
1 Cucharadita de granos de pimienta 1 teaspoon peppercorns ½ cucharadita de pimiento roja en escamas ½ teaspoon red pepper flakes
1 palo de canela de unos 3 centímetros 1 cinnamon stick about 3 inches 1 cucharadita de clavos de olor 1 teaspoon cloves
½ media cucharadita de cardamomo Half ½ teaspoon cardamom
2 tazas de vinagre 2 cups vinegar
½ taza de melaza ½ cup molasses ½ taza de soya oscura ½ cup dark soy
¼ taza de pulpa de tamarindo ¼ cup tamarind pulp 3 cucharadas de sal 3 tablespoons salt
½ cucharadita de polvo de curry ½ teaspoon curry powder 1 anchoa machacada 1 crushed anchovy
½ taza de agua ½ cup water
Directions:
Directions:
Coloque la cebolla el ajo, las semillas de mostaza, las hojuelas de pimienta, los granos de pimienta, el jengibre, la canela, los clavos y el cardamomo en una tela de muselina (gasa) y forma una pequeña bolsa amarrándola con hilo fuerte. Place onion, garlic, mustard seeds, the pepper flakes, grains of pepper, ginger, cinnamon, cloves and cardamom in a muslin cloth (gauze) and form a small pouch tied with strong thread. Coloque la bolsa de especias en una olla grande y agregue el vinagre, la melaza, la soya y el tamarindo. Place the bag of spices in a large pot and add vinegar, molasses, soy and tamarind. Hierva y cocine a fuego lento por 45 minutos. Boil and simmer for 45 minutes. Mezcle aparte la sal, el polvo de curry, la anchoa y el agua y agregue éste líquido a la olla, retire del fuego. Toss aside the salt, curry powder, anchovy and the water and add this liquid to the pot, remove from heat.

Coloque la mezcla (incluyendo la bolsa de condimentos) en un envase de vidrio herméticamente tapado y refrigere por un período no menor de 2 semanas, agite el frasco periódicamente. Place the mixture (including the bag of spices) in a tightly covered glass container and refrigerate for a period of not less than 2 weeks, shake the bottle regularly. Después de ese período, remueva la bolsa de condimentos y embotelle la salsa. After this period, remove the bag of spices and bottled salsa. Agite bien antes de servir. Shake well before serving.
Personal Notes:
Personal Notes:
Almost all Costa Rican food from breakfast rice and beans to the dinner casada was better with this sauce.
On the Carribean coast we had Shrimp and rice so fresh that it tasted fishy, but the salsa made it perfectly wonderful.

 

 

 

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