There are also of cilantro and parsley, avocado (the famous guasacaca), milk and even pork rinds. The mojos are very well with potatoes, boiled Yucca, meat, hallaquitas, boiled and soups. The ajiceros are spicy preparations to garnish dishes, which can be preserved in vinegar, milk, oil or hot water, these elements, which allow you to preserve for long periods of their ingredients. Cristobal Colon journals, documenting that the pepper was the pepper of America and that people did not eat without it. Amazon natives employed taparas, as a vessel for its preparation, and the water boiled cassava, for pickling. Ajiceros, were originally used to accompany fish, but now the stews, casseroles, arepas, empanadas, meat is garnished and up comes with the bread. The preserves are preparations based on fruits or vegetables, hermetically packaged and sterilized, or solidified with salt, vinegar, oil or sugar, for its preservation.
Canned food can be in brine, vinegar, oil or sweet. Slices of serrano ham, dried in the oven, ground and then mixed with salt marine, Serrano ham, a classic preserved in brine salt, used way to add flavor to the fish. Pickles are preserved in vinegar, all kinds of vegetables, preserved in vinegar – forgive the redundancy-, mustard or a combination of both. Similarly flavored Vinegars, constitute a fundamental ingredient in the kitchen gourmet, managed well, provides us with abundant taste and variety of aromas. Canned in oil, offer us the opportunity to give a touch of flavor to our preparations, whose key lies in using lightweight, entibiado olive oil previously to no more than 40 degrees centigrade. Finally the sweet preserves are used to enrich the flavor of savory dishes.
In salad dressings and sauces, jam gives a divine touch in flavor, consistency in your body and shine in your presentation. I still have the island mojo of my parents on the palate, so that the public is in the weekly recipe. Until soon friends.