Below you'll find a list of all posts that have been tagged as “salsa”
By Dave DeWitt, Nancy Gerlach and Jeff Gerlach; Photos by Harald Zoschke Most chile lovers are familiar with New Mexican green chiles, which are the large (5″ to 10″), fleshy, mild chiles that are also called Anaheim chiles. (Anaheim is actually a variety of New Mexico chile, as are Sandia, Big Jim, etc.) These same green chiles are the …
By Dave DeWitt From left, Renate Zoschke, yours truly, Prof. Amedeo Alpi, Massimo Biagi, Marco and Giacomo Carmazzi, and Harald Zoschke. Photo by Mary Jane Wilan. Other photos by Harald Zoschke. On May 5, 2015, Mary Jane and I were staying at Harald and Renate Zoschke’s house beside Lake Garda in Bardolino, Italy. But that didn’t stop us from celebrating Cinco …
By Dave DeWitt Aztec Chiles In 1529, Bernardino de Sahagún, a Spanish Franciscan friar living in Nueva España (Mexico) noted that the Aztecs ate hot red or yellow chile peppers in their hot chocolate and in nearly every dish they prepared! Fascinated by the Aztec’s constant use of a previously unknown spice, Sahagún documented this fiery cuisine in his classic …
