Salsas [antikvár]

Salsa, the Spanish word for "sauce," con refer to an extremely wide variety of items. Salsas con be fresh (raw) or cooked, thick or thin, chunky or smooth, crunchy, hot spicy, mild, sweet, savory, tart, etc. They con be used as a side dish, sauce, condiment/relish, as an ingredient in other dishes, or even with a dessert. They can be made from vegetables, fruits, or a combination thereof, and are usually served at room temperature, but are sometimes chilled.Whichever kind you choose, the impact of its flavor depends on the freshness or quality of the ingredients. When good-quality main ingredients such as tomatoes, tomatillos, or mangos are combined with accent ingredients, the result can be a salsa that has the ability to transform the simplest of foods into something fantastic.Many of the salsas hove chiles in them. We have rated the recipes in the following way: 1 chile = mild (suave), 2 chiles = medium (picante), and 3 chiles = hot (mu/ picante). However, we encourage you to add chile to your taste. The heat level of each kind of chile may vary depending upon such growing factors as weather and soil conditions. Jolapenos are generally considered to be quite hot; however, in some instances, they can be quite mild. Thus, you will need to adapt the recipe to your taste and the heat level of the chiles you are using. If you desire no heat, omit the chiles.Testing the recipes for this book has been a catalyst for festive parties. Whereas wine-tasting parties tend to be on the stuffy side, salsa tastings seem to bring out the revelry in guests. From Santa Fe's charming adobes to rooftops in the nation's capitol, parties have been given so guests could sample, critique, and enjoy the recipes in this book. Try it yourself. Mix some margaritas, make some tocos, grill some meat, and supply lots of chips to go with your salsasyou're on your way to a spirited party.