{"id":5749,"date":"2023-01-19T21:25:45","date_gmt":"2023-01-19T19:25:45","guid":{"rendered":"http:\/\/andrestover.com\/?p=5749"},"modified":"2025-04-21T14:39:05","modified_gmt":"2025-04-21T11:39:05","slug":"three-mexican-sauces-salsa-verde-salsa-roja-pico-de-gallo","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/three-mexican-sauces-salsa-verde-salsa-roja-pico-de-gallo\/","title":{"rendered":"Kolm mehhiko kastet: Salsa verde, Salsa roja, Pico de gallo"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Kolm k\u00f5ige tuntumat kastet Mehhiko ja USA l\u00f5unaosa k\u00f6\u00f6gist. Kastmed on v\u00e4ga oluline osa Mehhiko k\u00f6\u00f6gis nii nachode, tacode, tamalede ja paljude teiste toitude juurde. Laiemat populaarsust hakkasid Mehhiko k\u00f6\u00f6gi kastmed koguma alles 20 sajandi l\u00f5puosas kui neid hakati restoranides serveerima. Nende kastmete valmistamisel kasutatakse erinevaid koostisosi, kus t\u00e4htsal kohal on sibul, tomat, tomatillod, t\u0161illid, koriander.<br>Valmistasin need kastmed Jaani ja Siimu s\u00fcnnip\u00e4evapeo juurde, kus toidud olid tervenisti Mehhiko ja Tex-Mex stiilis.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2023\/01\/Mehhiko-kastmed_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-5752\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/01\/Mehhiko-kastmed_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/01\/Mehhiko-kastmed_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/01\/Mehhiko-kastmed_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/01\/Mehhiko-kastmed_blog1.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-red-color\">Valmistamisaeg: 20 minutist kuni \u00fche tunnini<br>Tase: lihtne<br>Kogus: umbes 20 inimesele Mehhiko \u00f5htus\u00f6\u00f6gi juurde<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<br><\/span><em>Salsa verde<\/em><br>300 g v\u00e4rskeid v\u00f5i konserveeritud tomatillosid<br>3 v\u00e4rsket jalapenot<br>Peot\u00e4is v\u00e4rsket koriandrit<br>2 keskmist sibulat t\u00fckkideks l\u00f5igatuna<br>2 keskmist k\u00fc\u00fcslauguk\u00fc\u00fcnt purustatult<br>Meresoola ja musta pipart<br>2 spl toidu\u00f5li praadimiseks<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Salsa roja<\/em><br>3-4 keskmist tomatit t\u00fckkideks l\u00f5igatult v\u00f5i \u00fcks purustatud tomatite konserv<br>4 kuivatatud pasilla v\u00f5i guajillo t\u0161illit (\u00fcle\u00f6\u00f6 leotatud)<br>2 keskmist k\u00fc\u00fcslauguk\u00fc\u00fcnt purustatult<br>2 keskmist sibulat t\u00fckkideks l\u00f5igatult<br>Peot\u00e4is koriandrit hakitult<br>Meresoola maitsestamiseks<br>2 spl toidu\u00f5li praadimiseks<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Pico de gallo<\/em><br>Suur peot\u00e4is kirsstomateid peeneks hakitult<br>1 keskmine valge v\u00f5i punane sibul<br>Peot\u00e4is v\u00e4rsket koriandrit hakitult<br>Kahe laimi mahl<br>Meresoola ja musta pipart maitsestamiseks.<br>3-4 jalapeno v\u00f5i serrano t\u0161illit hakitult<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Valmistamine:<\/span><br><em>Salsa verde<\/em><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Koori ja haki sibul ja k\u00fc\u00fcslauk, l\u00f5ika jalapenod pooleks, eemalda vars ja seemned kui soovid mahedamat kastet. Kui eesm\u00e4rgiks on teravam kaste, v\u00f5ib jalapsenosid kasutada koos seemnetega.<\/li><li>Kuumuta pannil toidu\u00f5li ja prae umbes 3-5 minuti jooksul sibulat, k\u00fc\u00fcslauku ning jalapenosid.<\/li><li>Vala k\u00f5ik toiduprotsessorisse, lisa koriander ja tomatillod. Konserveeritud tomatillosid kasutades ei ole vaja vett lisada, toorete tomatollide kasutamisel lisa umbes 100 ml vett.<\/li><li>Purusta k\u00f5ik paari minuti jooksul kastmeks. Vala kaste tagasi pannile ja keeda umbes 10 minutit, et kaste muutuks veidi paksemaks. Maitsesta meresoola ja musta pipraga.<br>Valmis!!<\/li><\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Salsa roja<\/em><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Leota kuivatatud t\u0161illisid \u00fcle\u00f6\u00f6 vees, eemalda varred ja soovi korral seemned. Teravama kastme saamiseks j\u00e4ta seemned alles.<\/li><li>Haki sibul ja k\u00fc\u00fcslauk ning tomat j\u00e4medalt ja prae natukeses toidu\u00f5lis umbes 5 minutit.<\/li><li>Vala k\u00f5ik toiduprotsessorisse, lisa koriander ja leotatud t\u0161illid ning purusta \u00fchtlaseks.<\/li><li>Vala segu pannile ning kuumuta kuni kaste muutub veidi paksemaks. Maitsesta meresoolaga.<br>Valmis!!<\/li><\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Pico de gallo<\/em><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Haki kirsstomatid meelp\u00e4rasteks t\u00fckkideks, samuti haki sibul ja t\u0161illid peeneks.<\/li><li>Maistesta meresoola ja musta pipraga ning lisa peot\u00e4is hakitud v\u00e4rsket koriandrit ja 4kahe laimi mahl.<\/li><li>Sega k\u00f5ik l\u00e4bi ja lase maitsetel paar minutit enne serveerimist seguneda.<br>Valmis!!<\/li><\/ol>\n\n\n\n<p class=\"wp-block-paragraph\">K\u00f5iki kastmeid s\u00f6\u00f6 nacho kr\u00f5psude, tacodega v\u00f5i kasuta muuda Mehhiko toitude maitsestamiseks.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2023\/01\/Mehhiko-kastmed_blog2-1024x681.jpg\" alt=\"\" class=\"wp-image-5753\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/01\/Mehhiko-kastmed_blog2-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/01\/Mehhiko-kastmed_blog2-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/01\/Mehhiko-kastmed_blog2-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/01\/Mehhiko-kastmed_blog2.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-5749\" data-postid=\"5749\" class=\"themify_builder_content themify_builder_content-5749 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Kolm k\u00f5ige tuntumat kastet Mehhiko ja USA l\u00f5unaosa k\u00f6\u00f6gist. Kastmed on v\u00e4ga oluline osa Mehhiko k\u00f6\u00f6gis nii nachode, tacode, tamalede ja paljude teiste toitude juurde. Laiemat populaarsust hakkasid Mehhiko k\u00f6\u00f6gi kastmed koguma alles 20 sajandi l\u00f5puosas kui neid hakati restoranides serveerima. Nende kastmete valmistamisel kasutatakse erinevaid koostisosi, kus t\u00e4htsal kohal on sibul, tomat, tomatillod, t\u0161illid, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5754,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,324],"tags":[86,459,569,429,331,500,701,440],"class_list":["post-5749","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rahvustoidud","category-kastmed","tag-kirsstomatid","tag-garlic","tag-jalapeno","tag-mexico","tag-onion","tag-red-onion","tag-tomatillo","tag-chili","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/5749","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=5749"}],"version-history":[{"count":30,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/5749\/revisions"}],"predecessor-version":[{"id":10966,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/5749\/revisions\/10966"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/5754"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=5749"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=5749"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=5749"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}