Salsa Recipe for Locro

The Locro is a stew with a base of pumpkin, corn and/or beans that, according to the South America Zone, in particular Argentina, Peru and Bolivia, more or less characteristic ingredients of the region are incorporated. Its origin is prior to 1800, since it is a creation of the original peoples. For this reason, it is still consumed at Patrias Fiestas, such as May 25 (Revolution Day) or July 9 (Independence Day). This dish is usually accompanied with a tasty and seasoned sauce, which may or may not be spicy. Its preparation is very simple and each family or cook has its own “secret” to make it unique. In recipes, we will show you how to make salsa for locro, a fresh, rich and easy recipe. Do not miss it!

Ingredients to make locro sauce:

1. Do you ask how the sauce is done for the Creole locro? Well, to start with the salsa recipe for Locro, you must first clean and cut the green branches separating the green part of the white. Itch both parties separately.

2. pela and pump the white onion to saute it along with the white part of the green and the teaspoon of oil in a pan over maximum fire. As soon as they begin to transparent, lower the heat to a minimum and add 1 tablespoon of hot water if they are sticking. Repeat about 2 to 4 times, so that they are well cooked. Last time, the fire rises maximum and replaces the water with the wine or homemade broth.

3. Meanwhile, lava and scratch the fresh tomato or step on the perite can of can.

4. If you were skipping your vegetables with wine, check them out once you don feel more acid smell. If it was with broth, once it has evaporated. Mix them along with the tomato and the green part of the green in the bowl where you want to serve your sauce. It season to taste with cumin, paprika and ground chili, if you decide to use it to give it a spicy touch. Clever!

Trick: If you like spicy elaborations, add ground chili to make a spicy sauce for locro.