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3 of 3 people found the following review helpful:
5.0 out of 5 stars
Chiles and Salsa - GREAT BOOK!,
By A Customer
This review is from: Great Salsas by the Boss of Sauce: From the Southwest & Points Beyond Southeast Asia (Home Cooking (Crossing Press)) (Paperback)
Every salsa in this book contains chiles (New Mexican approved spelling ) from the hottest of tiny chiltepins, to the bland but pleasing familiar green bell. Salsa in Mexico means sauce and applies to both cooked and uncooked preparations. Now that salsa has surpassed ketchup as the nation's most popular condiment, this book rushes in to teach us how to concoct them all, from true Mexican, to New Mexican to Tex-Mex to tropical. Consider apple-citrus salsa for seafood, apricot ginger red chile salsa for roast pork, pickled cactus and tequila salsa for chips.
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