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Salsa Bobos is laden with large chunks of tomato, black beans and kernels of corn. Behind it, Cowpoke Artichoke Salsa. Photo by Melody Lan | THE NIBBLE. |
| WHAT IT IS: Gourmet salsas. |
| WHY IT’S DIFFERENT: Twenty-three different flavors, mostly tomato-based, each truly different from the rest. |
| WHY WE LOVE IT: Top-quality ingredients and mouth-watering recipes. Plus, the wide range of choices means that no matter how much you love salsa, you’ll equally love the anticipation of discovering something new. |
| PURCHASE AT: JardineFoods.com. |
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Jardine’s Gourmet Salsa:
Salsa To Dance About
Page 6: Global Salsa Recipes
& Other Recipe Ideas
This is Page 6 of an eight-page review. Click on the black links below to visit other pages.
INDEX OF REVIEW
MORE TO DISCOVER
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Global Salsa Recipes
Feel like making your own salsa? Feel like thinking outside the box? Try these ingredient variations to put some regional and global spin on a basic fresh tomato sauce. You can use a bottled base or start your salsa from scratch.
Region |
Ingredients |
American Northeast |
Roasted apples or cranberries, apple cider vinegar and fresh seasonal herbs like lovage, chives and parsley |
American Northwest |
Pears, plums or berries, onions, vinegar and green herbs |
American South |
Peach, mint, onions and a splash of whiskey |
California |
Avocado, tomato, grapes, citrus, green onion and herbs |
Caribbean |
Pineapple, breadfruit, mangos, ginger, onions, lime, tamarind, cumin, vinegar and red peppers |
Hawaiian |
Pineapple, papaya, carambola, citrus and macadamia nuts |
Indian |
Mango, yogurt, masala spice blend and green chiles |
Mediterranean |
Olives, almonds, blood oranges, capers, garlic, tomatoes, basil, oregano and olive oil |
Middle Eastern |
Medjool dates, honey, sumac, chickpeas, sesame, mint and parsley |
Moroccan |
Macerated dried fruits, cinnamon, vinegar, mint, onion and orange juice |
Southeast Asian |
Shiso, mint, cilantro, ginger, Thai basil, grapefruit, cucumber and chiles |
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Chart information from “Salsa Savvy” by James Degan, Flavor & The Menu, Summer 2006. Reprinted with permission of the publisher.
More Salsa Recipe Ideas
Americans typically think of salsa as a dip for tortilla chips, but it is equally as important as a cooking sauce. As such, it can be applied beyond the familiar borders of Mexican and Tex-Mex cooking like pork tacos to create fusion food: a chipotle manicotti and rotini pasta salad with salsa instead of tomato sauce. We’ve appended these three easy recipes below. Check the JardineFoods.com website for more cooking-with-salsa recipes.
When you taste the Jardine salsas, you’ll see how easily they fit in for:
- Breakfast: As a sauce with egg dishes
- Hors d’Oeuvres: On bread rounds with soft cheeses, as a shrimp dip instead of cocktail sauce (especially the fruit salsas), and fruit salsa poured over a brick of cream cheese (instead of pepper jelly) and served as a spread for crackers
- Dinner: A condiment or sauce with grilled beef, roast chicken, seafood, stews
- Sauce: With French fries, over pasta or pizza, potatoes (boiled or baked), rice
- Snacks: Dips for breads and breadsticks, chips, vegetables, a sauce for spicy pizza
- Tex/Mex: Chalupas, enchiladas, fajitas, nachos, quesadillas, tacos, tortillas
As noted earlier, any of the red salsas can be mixed with sour cream, heavy cream or plain yogurt for a delicious, creamy sauce. A creative approach is to serve the salsa half regular, half “creamed”—two sauces from one jar.
Go To Page 7: Buy Jardine’s Salsa Online
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