Fish ‘N Chips served with a twist

In many countries, fish ‘n chips has been a common dish made of fried fish dipped in a batter mix with cut-up French fries and an accompanying sauce that many people enjoy. But did you know that this same dish is served differently in different countries? For example, in the United States, fish and chips are often served with thinner fries or what we call home fries or steak fries. At the same time, it is accompanied with tartar sauce or ketchup with mustard. And in some areas of this country, like Chicago and Detroit, fish and chips are served alongside potato salad or macaroni salad and coleslaw, since this dish is quite popular among Catholics during the off-season, where their religious traditions require them not to eat meat on Fridays.

On the other hand, in the United Kingdom, where fish ‘n chips originated, it was introduced to this country by Spanish and Portuguese Jews who arrived in the 17th and 18th centuries. Today, it’s often served with thicker-cut French fries and malted vinegar and salt to give it that tart flavor.

There are many sauces and dressings that can accompany the very traditional fish ‘n chips that different countries have served for many years, such as tartar sauce, malted vinegar, ketchup and mustard, and barbecue sauce. But have you ever thought of pairing it with a new sauce variant to give it an unusual yet enticing flavor? Then try the fish ‘n chips with hot sauce, as this sauce can surely liven up this traditional dish.

The thing about salsa is that it is easy to prepare as the ingredients you use to make it are readily available at any supermarket or grocery store and making your own homemade salsa mix ensures that what you put in it is fresh and has no artificial preservatives. . .

Here are a couple of salsa recipes that you can try at home and serve alongside fish and chips next time that you are sure to enjoy.

Spicy jalapeno sauce

6 jalapeños, stems/seeds removed, minced
6 tomatoes, without skin or seeds, chopped
1 teaspoon salt
½ cup chopped white onion
½ cup chopped cilantro
2 garlic cloves, minced
1 red bell pepper, roasted, skin and seeds removed and finely chopped
1 green bell pepper, roasted, skinned, seeded, and finely chopped
1 cucumber without skin and without seeds, then finely chopped

Mix 10z of each tequila, white wine vinegar with 2 tsp white sugar until dissolved and mix with vegetable garnish. Mix well, then place in an airtight container overnight before using.

tongue peeler

6 large fresh (not canned) jalapeños (about 1 cup, diced)
8 medium tomatoes (about 5 cups chopped)
½ of a large onion (about 1 cup, chopped)
1/8 cup olive oil
1/8 cup red wine vinegar
½ clove of minced garlic
1/8 cup sugar
1 tablespoon of salt
juice of ½ lime
juice of ½ lemon
chemical goggles
rubber gloves

Put on gloves and goggles (optional).

Cut and chop everything and put the tomatoes, onions, jalapeños, garlic, sugar, salt, oil, vinegar, lime juice, lemon juice and the spoon you are going to stir in a pot.

Stir and simmer occasionally for about 25 minutes.

Drain excess juice.

Chill your sauce in the refrigerator, then serve.