Sauce is a fundamental element in Latin American cuisine, with multiple variants that reflect the region's cultural and culinary richness. This preparation, which combines fresh ingredients and intense flavors, has its origins in the indigenous and European traditions that merged over the centuries.
In various Latin American countries, this preparation goes by different names and presents variations depending on the predominant ingredients and preparation techniques. For example, in Mexico it is commonly known as "salsa fresca" or "pico de gallo" when raw ingredients are used, while in countries like Colombia and Venezuela it is called "ají" or "chimichurri" when it includes herbs and vinegars.
The sauce presented here is an exquisite example of the blend between tradition and modernity, using quick cooking methods like the microwave to preserve the freshness and flavor of its ingredients. It is ideal to accompany meats, tacos, or simply to add a special touch to your favorite dishes.
