Salsa Roja (Salsa Red)

February 15th, 2010

“Salsa” has much more character to it than being just a spicy chili, tomato, onion, garlic or herb based sauce. The process of creating salsa started in Mexico. “Salsas” are the introduction to any meal in Mexico. Today in almost all Mexican restaurants you are honored with a refreshing bowl of salsa and tortilla chips while you are speculating about your order.

The word “Salsa” is Spanish and means any sauce, cooked or uncooked with fruits, vegetables, herbs and seasonings. Salsa can be served as an appetizer with chips, it can be spread over main dishes like burritos, enchiladas, rellenos or tacos and it can also be spread over some Spanish or plain rice. In addition to this salsas can go with all different types of food. They can be spread over broiled meats, seafood, eggs or pasta dishes. Salsas are very refreshing, colorful and appetite enhancing. Read the rest of this entry »

The 4th Generation, Royal Bengal Salsa

February 1st, 2010

This one is a special treat to all my salsa enthusiasts, ENJOY!

The Sunderban Jungles, in West Bengal, India, are the home of some of the most beautiful cats of the world, the Royal Bengal Tigers. From the village of Sajnakhali in that area, comes the recipe for this salsa, which has been handed down in my family, mother to daughter, for almost 200  years. Read the rest of this entry »

Roma’s Salsa Verde Con Aguacate

January 12th, 2010

Roma’s Salsa Verde Con Aguacate
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