Word: salsa
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America's infatuation with the once humble (and often shunned) chile has been fueled by a proliferation everywhere of Mexican and nouvelle Tex-Mex restaurants over the past decade and a growing public appetite for new flavor sensations. Last year sales of salsa, whose main ingredient is chile, surpassed catsup by $40 million, making it the country's most popular condiment. The peppers are popping up in such mainstream products as Le Menu "Santa Fe style" frozen dinners and McDonald's chicken fajitas. Manufacturers are packaging chile pastas, chile jams and jellies, chile catsup, chile-spiced mustards, peanuts, potato chips...
Inspired by -- and also instigating -- this heat wave are such adventurous and widely known chefs as Mark Miller of Washington's Red Sage and Josefina Howard of New York City's Rosa Mexicano, who regularly experiment with chile- flavored dishes like duck tamales with herb salsa, roasted oysters with green jalapeno strips and chile-laced chocolate cake. Amateur cooks have joined the craze with the help of more than 20 cookbooks devoted exclusively to hot and spicy Mexican, Thai and Cajun foods. Mail-order outlets like Hot Stuff in New York City, Mo Hotta Mo Betta Co. in San Luis...
...take on any serving of five-alarm chili, no problem, Jalapeno peppers do not faze me. I will always go for the "Hot" salsa; "Mild" is for the timid-of-tastebud...
That's a crying shame. Hot salsa is one thing; blistering candy is something else entirely, Candy is supposed to be fun, not a source of confrontation under the jungle...
There, in St. George, S.C., my lunch consisted of the perfect combination of starch, meat, and vegetables--perfectly spiced with hot salsa. The meat was tender, the vegetables fresh, and the dough moist. And It was all in the shadow of the golden arches...