Below you'll find a list of all posts that have been categorized as “Making Salsa and Hot Sauce”
By Dave DeWitt Using the same technology that proved the use of chocolate at Chaco Canyon, New Mexico, researchers have analyzed the contents of the residue of pots from ancient Mexico and discovered traces of chiles without chocolate. This indicates that either chile sauces were being made, or that they were used to spice up other beverages, about a thousand …
by Dave DeWitt and Chuck Evans Much of what we know about now-extinct brands of hot sauces comes from bottle collectors. There is not a great body of material on the subject of collectible hot sauce bottles, but we are indebted to Betty Zumwalt, author of Ketchup, Pickles, Sauces: 19th Century Food in Glass, who dutifully catalogued obscure hot sauce …
By Dave DeWitt Above, the Sierra Madre, Home of Chiltepins My amigo Antonio swears that the motto of the Sonoran bus lines is “Better Dead Than Late,” and I believe him. The smoke-belching buses were flying by us on curves marked by shrines commemorating the unfortunate drivers whose journeys through life had abruptly ended on this mountain road. We waved …
Recipes in this Article: Southwest Salsa Soup Noodle and Shrimp Saladwith Oriental Cucumber Salsa Oven Baked Quesidallas withRoasted Corn and Turtle Bean Salsa Empanaditas with MangoBanana Habanero Salsa By Nancy Gerlach, SuperSite Food Editor Emeritus Salsa! Just the word conjures up images of fiestas, brash rhythms, bright colors and …
Editor’s Note: This is an excerpt from editor Gywneth Doland’s book, Seductive Salsa, published in 2007. For thousands of years, Mesoamerican cooks have been grinding together chiles and tomatoes in rough stone mortars and today, salsa remains a part of every meal in Mexico, enlivening eggs at breakfast, fish tacos at lunch and hearty soups at dinner. In the past …
