This will be my last post. The semester is winding down and so is this blog. I hope that everyone has learned a little bit about salsa and heard about some cool things.
For one last bit of salsa news I'm going to share a story from my trip home. I was home for the long weekend this weekend. On Friday I was looking for a something to eat and thought I'd have some chips and salsa. In the fridge I found giant bottle of salsa turned upside down, a telltale sign that it's almost empty. I poured it into the bowl and got about a tablespoon of salsa out... gee, I'm so glad we saved that... My dad came into the kitchen and saw me rinsing out the jar. "You finally finished the salsa," he says, "we've been working on that for about two months now." I proceeded to correct him because I remember being home for spring break (about three weeks ago) and him opening that jar. So his two month exaggerating was a little off... He wasn't very willing to admit to this since without me in the house he's the only one who really eats salsa. That means he'd eaten the whole thing by himself in that short amount of time. I guess salsa loving runs in the family. Good news though, we went to the grocery store yesterday and got some more. We're having fajitas for dinner tonight and I'm going to celebrate this blog by having some salsa!
Sunday, April 20, 2008
Salsa DNA
As I was looking for something to post about I found this interesting website claiming to have the secrets to the perfect salsa. In San Diego there is a restaurant called Papalote. This Mexican restaurant is held as having the best salsa around. All the locals are very passionate this salsa. The author of this article is trying to discover the secret recipe of this salsa. When the owners of the restaurant refused to disclose the family secrets then she tried other methods. Trying to create the salsa backwards was their best option. The salsa was pureed so in order to try to decipher the ingredients they strained it. When they still couldn't quite tell what all was in it they resorted to the next thing, DNA analysis. Come on now. Is this really necessary? If I ever find a salsa that I like that much, I think I'll just buy it. Going through all that trouble to break down each and every ingredient to recreate a salsa? These people need more things in their lives. http://www.chow.com/stories/10111
Thursday, April 17, 2008
Trader Joe's
So I'm not that much of a Trader Joe's loyalist but I know that some people truly are. I found this... I think it might be a blog but I'm not really sure.... online and it's all about tracking Trader Joe's products. A product that came up was a Habanero and Lime salsa. According to the author this salsa is only a medium on the heat level. I'm always a little wary when testing out new salsas. I tend to be a bit of a wimp when it comes to spicy foods. I enjoy some spice, I always go for a medium when I'm buying salsa, but whenever I'm trying out a new brand I'm cautious to go to far. According to the post there is a fruity, sweet taste to the salsa too, most likely from the lime. Apparently it's very good to add into quick chilis and mixed with eggs. I still don't understand the whole salsa/ketchup on eggs thing. One interesting thing he mentioned though was basting chicken with the salsa, now that sounds like it could be yummy.
Wednesday, April 16, 2008
History 101
So, I might be a little behind the eight ball on this one but I thought I'd give you a little bit of a history that I found on the salsa. This information comes from everyone's favorite, Wikipedia, so take it as you will.
The term "salsa" simply means sauce in Spanish and is used to refer to many different varieties of product.
The first is pico de gallo, which is a cold salsa that is made up of coarsely chopped vegetables. These can contain chilies, tomatoes, onions, and cilantro. This variety does not use any vinegar or tomato paste product, unlike it's more common relative. Just a little fun fact for you, "pico de gallo" means rooster's beak.
The more common salsa, as we know it, is a mixture of uncooked vegetables, blended with tomato paste, and finally vinegar. The tomato paste and vinegar add to the sauciness of the salsa.
There is also a green chili version of salsa called "salsa verde". This one uses tomatillos instead of tomatoes and sometimes excludes both.
Finally there is a "salsa picante" which is a very thin vinegary substance. This is made up of pureed red peppers and tomatoes blended with spices. This is very common to be used to top off a dish to add extra heat.
The term "salsa" simply means sauce in Spanish and is used to refer to many different varieties of product.
The first is pico de gallo, which is a cold salsa that is made up of coarsely chopped vegetables. These can contain chilies, tomatoes, onions, and cilantro. This variety does not use any vinegar or tomato paste product, unlike it's more common relative. Just a little fun fact for you, "pico de gallo" means rooster's beak.
The more common salsa, as we know it, is a mixture of uncooked vegetables, blended with tomato paste, and finally vinegar. The tomato paste and vinegar add to the sauciness of the salsa.
There is also a green chili version of salsa called "salsa verde". This one uses tomatillos instead of tomatoes and sometimes excludes both.
Finally there is a "salsa picante" which is a very thin vinegary substance. This is made up of pureed red peppers and tomatoes blended with spices. This is very common to be used to top off a dish to add extra heat.
Tuesday, April 15, 2008
The Salsa Queen
Did you know that Americans consume more salsa than ketchup? That is something I would have never guessed. I see ketchup as the ultimate condiment as far as Americans are concerned, apparently I am wrong. Pretty cool huh?
So back to the Salsa Queen, Annie DuBois. Annie runs an Internet company called "TexMexToGo" was given this title from a ship full of sailors. She had been getting multiple orders from a military address for bags and bags of her Tortilla chips. With one of the orders she threw in a jar of salsa. The sailors returned the favor by sending Annie a photo diary of their "salsa party" that was held on deck of their ship. Along with the photos was the announcement of her new title, The Salsa Queen. http://www.click2houston.com/food/1963013/detail.html TexMexToGo makes all kinds of yummy things; chips, salsas, rice mixes mmm good. It doesn't sell just food either there are all kinds of fun Mexican-style gifts and cookware. They also put together gift baskets for you. The website is www.texmextogo.com if you want to check it out for yourself.
So back to the Salsa Queen, Annie DuBois. Annie runs an Internet company called "TexMexToGo" was given this title from a ship full of sailors. She had been getting multiple orders from a military address for bags and bags of her Tortilla chips. With one of the orders she threw in a jar of salsa. The sailors returned the favor by sending Annie a photo diary of their "salsa party" that was held on deck of their ship. Along with the photos was the announcement of her new title, The Salsa Queen. http://www.click2houston.com/food/1963013/detail.html TexMexToGo makes all kinds of yummy things; chips, salsas, rice mixes mmm good. It doesn't sell just food either there are all kinds of fun Mexican-style gifts and cookware. They also put together gift baskets for you. The website is www.texmextogo.com if you want to check it out for yourself.
A good laugh
Want to watch some kids being idiots and whining about salsa that's too hot? Why not? It's pretty amusing, and of course they're boys. Why is it that boys find it so fascinating to compete with food. This goes back to the disgusting concoctions that were created within the walls of the middle school cafeteria. It's fun to torture ourselves!... not. I can't figure out how to save the video to my computer in order to upload it, so just use the link: http://www.youtube.com/watch?v=t6tanxNavPU
Here's another one I found (same kids) except this one freaks out more, which of course makes it better.
http://www.youtube.com/watch?v=lMOfwXzw4LI
Here's them making the salsa, so you can try it at home. Next time you're home on a Friday night with nothing to do give this a try. It's always a good time to watch your friends suffer.... I guess.
http://www.youtube.com/watch?v=8Da0SKmk4bk&feature=related
Here's another one I found (same kids) except this one freaks out more, which of course makes it better.
http://www.youtube.com/watch?v=lMOfwXzw4LI
Here's them making the salsa, so you can try it at home. Next time you're home on a Friday night with nothing to do give this a try. It's always a good time to watch your friends suffer.... I guess.
http://www.youtube.com/watch?v=8Da0SKmk4bk&feature=related
Monday, April 14, 2008
Salsa Tasting Event
If anyone is going to be in Henderson, NV on October 11, 2008 you might want to stop by the Henderson Salsa Challenge! This seems like a pretty cool event. For $5 you purchase a ticket that gets you all of the gourmet tortilla chips you want and as many salsas as you can taste. Both professional and amateur chefs can enter in salsa recipes for the event. The three categories are mild, hot, and sweet/fruity...there we go with those fruity salsas again... There is also a jalapeno eating contest as well as Mariachi bands!
This isn't a first time event either. There was a successful event in 2006 as well. I wish that I lived a little closer. It seems like it could be a lot of fun, and perhaps something that I would see on the Food Network. If anyone makes it out to Henderson in October let me know how it goes!
http://www.hendersonsalsachallenge.com/tasting.html
This isn't a first time event either. There was a successful event in 2006 as well. I wish that I lived a little closer. It seems like it could be a lot of fun, and perhaps something that I would see on the Food Network. If anyone makes it out to Henderson in October let me know how it goes!
http://www.hendersonsalsachallenge.com/tasting.html
All American Salsa
Who knew that eating salsa could make you unamerican? Well according to one company that's exactly what it means. This new salsa company called "Minuteman Salsa" is committing themselves to making American salsa in an effort to stop the purchase of "illegal salsa". Here's a quote from the article that pretty much sums it up:
“We’re sick and tired of foreign-grown produce and foreign-made salsa entering our country. Few Americans support illegal immigration, but they spend hard-earned dollars on what we see as illegal salsa,” explained Founder & CEO Ryan Lambert. “Foreign salsa takes American jobs, disrespects Americans sovereignty, and this Fourth of July, we’re encouraging Americans to re-declare our independence and deport foreign salsa.”
Who knew that people took salsa so seriously? Here's the link if you want to read more about this crazy story. http://www.minutemansalsa.com/news/
“We’re sick and tired of foreign-grown produce and foreign-made salsa entering our country. Few Americans support illegal immigration, but they spend hard-earned dollars on what we see as illegal salsa,” explained Founder & CEO Ryan Lambert. “Foreign salsa takes American jobs, disrespects Americans sovereignty, and this Fourth of July, we’re encouraging Americans to re-declare our independence and deport foreign salsa.”
Who knew that people took salsa so seriously? Here's the link if you want to read more about this crazy story. http://www.minutemansalsa.com/news/
Friday, April 11, 2008
Eggs and Salsa?
Combining eggs and salsa seems a little strange to me. I would never think to combine the two. Eggs seem like such a breakfast food and then salsa is dinner dishes or snacks. So this recipe from Food Network.com caught my eye. It seems pretty interesting.
Baked Eggs with Salsa Verde
From Food Network Kitchens
Game plan: If pressed for time, use a mild store-bought salsa, either red or green.
Vegetable oil, as needed
1/3 cup Salsa Verde, recipe follows
4 large eggs
Kosher salt and freshly ground black pepper
1/4 cup shredded Monterey jack cheese (about 1/2 ounce)
2 tablespoons chopped fresh cilantro leaves
Preheat the oven to 400 degrees F.
Lightly oil a medium nonstick skillet with an ovenproof handle. Spoon a heaping 1/3 cup of salsa into the pan. Lightly press down the salsa to make 4 evenly spaced shallow nests and break an egg into each. Season with salt and pepper. Bake until the egg whites are cooked and the yolks are still runny, about 15 minutes. Sprinkle the cheese over the eggs and continue baking until just melted, about 1 minute more. Top with the cilantro. Serve immediately.
Salsa Verde: 1 pound tomatillos, husked and rinsed 1 clove garlic 1/4 medium onion 1/4 jalapeno chile, with seeds 1 teaspoon kosher salt 4 sprigs fresh cilantro
Put the tomatillos in a medium saucepan with water to cover. Bring to a boil and cook until tender, about 7 minutes. Drain.
Puree the garlic, onion, jalapeno, and salt in a blender until smooth. Add the tomatillos and cilantro sprigs and puree until smooth.
Yield: About 3 cups
Nutrient Value Per Tablespoon: 5 calories, 1 g carbohydrate, 0.3 g fiber 0.2 g fat (0 g saturated)
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_26852,00.html?rsrc=like
Baked Eggs with Salsa Verde
From Food Network Kitchens
Game plan: If pressed for time, use a mild store-bought salsa, either red or green.
Vegetable oil, as needed
1/3 cup Salsa Verde, recipe follows
4 large eggs
Kosher salt and freshly ground black pepper
1/4 cup shredded Monterey jack cheese (about 1/2 ounce)
2 tablespoons chopped fresh cilantro leaves
Preheat the oven to 400 degrees F.
Lightly oil a medium nonstick skillet with an ovenproof handle. Spoon a heaping 1/3 cup of salsa into the pan. Lightly press down the salsa to make 4 evenly spaced shallow nests and break an egg into each. Season with salt and pepper. Bake until the egg whites are cooked and the yolks are still runny, about 15 minutes. Sprinkle the cheese over the eggs and continue baking until just melted, about 1 minute more. Top with the cilantro. Serve immediately.
Salsa Verde: 1 pound tomatillos, husked and rinsed 1 clove garlic 1/4 medium onion 1/4 jalapeno chile, with seeds 1 teaspoon kosher salt 4 sprigs fresh cilantro
Put the tomatillos in a medium saucepan with water to cover. Bring to a boil and cook until tender, about 7 minutes. Drain.
Puree the garlic, onion, jalapeno, and salt in a blender until smooth. Add the tomatillos and cilantro sprigs and puree until smooth.
Yield: About 3 cups
Nutrient Value Per Tablespoon: 5 calories, 1 g carbohydrate, 0.3 g fiber 0.2 g fat (0 g saturated)
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_26852,00.html?rsrc=like
Sunday, April 6, 2008
What are they feeding us?
The other day I was eating a taco salad at Tilly and had some salsa on top. I came up with a question while I was eating it. Why does the school's salsa taste so strange? I'm not sure how to describe it but there is a distinct taste to the salsa in the dining halls. It's the same taste that I remember from my high school's salsa too. I wonder, is there a brand of salsa that all schools are required to use? Perhaps it's the cheapest brand out there. But really, it isn't very good in my opinion. You would think they could spring for something a little nicer. I'm not even sure what makes it not taste good. I think it may taste a little over processed or something, but it doesn't taste very fresh. It seems that you can tell that it's been stored in an industrial size bottle for years and they finally let it out to serve to cheap college kids and small children. I wonder what the name on that industrial sized bottle is? I wonder if there is a way that I can find that out... hmmm perhaps I can overthrow Sodexo and get a company who will get some new tasty salsa instead!
Monday, March 31, 2008
Magic Bullet
If any of you have found yourself watching television in the middle of the night recently, you may have stumbled across an infomercial for the Magic Bullet. This handy little tool claims to puree/blend/shred anything in 3 seconds. You can make smoothies, sauces, dips, shred cheese, along with many other things. The quirk about this super machine is it's size. The machine is small and compact, much easier to store than a bulky blender or food processor. I found the infomercial and some reviews of the magic bullet on youtube. During one test it did take longer than 3 seconds for most food but it did do a solid job. One guy made a joke about how it really was a SMOOTHie...ha ha. Now the reason I thought that the magic bullet was a good thing to blog about was that it would be the perfect tool to make SALSA! I personally do not own a magic bullet but I know people who do and I have had the pleasure of playing with them. Next time I see them I'll have to try it out. If you have one of your own try it out!
Here's the infomercial for good measure.
http://www.youtube.com/watch?v=MfFqh33GXtM
Here's the infomercial for good measure.
http://www.youtube.com/watch?v=MfFqh33GXtM
Homemade chips and salsa
Who knew that making this snacktime favorite was so simple? Here's this video I found on youtube. The guy is clearly not used to this job and it's amusing to watch him too! Try it at home!
http://www.youtube.com/watch?v=Hy-AbV4ccDw
http://www.youtube.com/watch?v=Hy-AbV4ccDw
Monday, March 10, 2008
salsa dessert
Here is a salsa dessert recipe to go on top of grilled angel food cake. YUM! Now you know from previous posts that I am not a fan of fruit salsas but this sounds delicious. I'm interested to see how the cayenne pepper works with the fruit. hmm... interesting.
Grilled Angel Food with Fruit Salsa
Be sure to watch the angel food cake very carefully when grilling. Don't leave the grill for even a second, because it will brown very quickly! Use your favorite combination of fresh fruits for the salsa.
INGREDIENTS:
14 oz. prepared angel food cake
1 cup chopped cantaloupe or honeydew melon
1/2 cup chopped strawberries
1/2 cup blueberries
1 cup raspberries
1/2 cup blackberries
1/4 cup sugar
2 Tbsp. lime juice
1 Tbsp. chopped fresh mint
1/8 teaspoon cayenne pepper, if desired
4 cups any flavor sherbet or sorbet
PREPARATION:
In a medium bowl, combine fruit, sugar, lime juice, mint, and cayenne pepper and mix well. Cover and refrigerate for a couple of hours before serving.
When ready to serve, prepare and preheat grill. Slice cake in half horizontally and place, cut side down, on grill 6" from medium coals. Grill for 30-60 seconds or until light golden brown. Carefully turn cake and grill on second side for 30-60 seconds until light golden brown. Cut cake into 8 pieces and serve with the salsa and the sherbet. Serves 8
http://busycooks.about.com/od/dessertrecipe1/r/grilledangelfoo.htm
Grilled Angel Food with Fruit Salsa
Be sure to watch the angel food cake very carefully when grilling. Don't leave the grill for even a second, because it will brown very quickly! Use your favorite combination of fresh fruits for the salsa.
INGREDIENTS:
14 oz. prepared angel food cake
1 cup chopped cantaloupe or honeydew melon
1/2 cup chopped strawberries
1/2 cup blueberries
1 cup raspberries
1/2 cup blackberries
1/4 cup sugar
2 Tbsp. lime juice
1 Tbsp. chopped fresh mint
1/8 teaspoon cayenne pepper, if desired
4 cups any flavor sherbet or sorbet
PREPARATION:
In a medium bowl, combine fruit, sugar, lime juice, mint, and cayenne pepper and mix well. Cover and refrigerate for a couple of hours before serving.
When ready to serve, prepare and preheat grill. Slice cake in half horizontally and place, cut side down, on grill 6" from medium coals. Grill for 30-60 seconds or until light golden brown. Carefully turn cake and grill on second side for 30-60 seconds until light golden brown. Cut cake into 8 pieces and serve with the salsa and the sherbet. Serves 8
http://busycooks.about.com/od/dessertrecipe1/r/grilledangelfoo.htm
Wednesday, March 5, 2008
HOT AND SPICY!
I am not one who typically likes extremely hot salsas. I tend to me a medium type of girl. I like there to be a little bit of kick but I also enjoy keeping my tastebuds intact. I am well aware of the fascination with trying to eat the hottest, most painful things. Salsa is known for it's potentially dangerous heat levels and there are many brands out there that advertise as being the hottest. Through a search I found a site that rated some salsas on their heat levels. These few salsas were rated as 10, the hottest.
Salsa Stoopid (Salsa Stupid) Extremely Hot SalsaTaste the IQ points melt away. A medium-chunky salsa with tomatoes, garlic, jalapeno peppers and plenty of pepper extract for heat.
Category: Salsa Heat Level: 10+ (Extreme) Main Pepper: Pepper Extract Main Flavor: Extreme Tomato Salsa Special Ingredient(s): Pepper Extract Themes : Extract * No-Vinegar * * All Natural * No Fat * Low sodium * Fits In Display Box... more about Salsa Stoopid (Salsa Stupid) Extremely Hot Salsa...
Blair's Fresh Fire Roasted Tomato Habañero Salsa - XXX Hot Blair is back with new and delicious recipe of Fresh Fire Roasted Tomato Habañero Salsa. The heat is great and it's been rising. Feel Alive!!!
Category: Salsa Heat Level: 10 (Very Hot) Themes : Mary's Favorite * Humor * * Fits In Display Box... more about Blair's Fresh Fire Roasted Tomato Habañero Salsa - XXX Hot...
Dave's Insanity SalsaThis delicious salsa uses the heat of the Red Savina pepper (the hottest pepper) combined with pineapple juice, tomatoes, onions, garlic, and cilantro to make maybe the hottest salsa in the universe.
Category: Salsa Heat Level: 10 (Hot) Themes : Extract * Collector's Favorite * Gourmet * * Fits In Display Box... more about Dave's Insanity Salsa...
If you're interested in checking out any more salsas here's the link. They all have catchy names like "Alive and Well Raspberry Salsa", "Scorned Women Salsa", and "Screaming Sphincter Habanero Salsa". Enjoy!
http://www.firegirl.com/salsa.html
P.S. I've heard a great remedy for a burning mouth is to drink milk. So keep a glass handy if you try any of these!
Salsa Stoopid (Salsa Stupid) Extremely Hot SalsaTaste the IQ points melt away. A medium-chunky salsa with tomatoes, garlic, jalapeno peppers and plenty of pepper extract for heat.
Category: Salsa Heat Level: 10+ (Extreme) Main Pepper: Pepper Extract Main Flavor: Extreme Tomato Salsa Special Ingredient(s): Pepper Extract Themes : Extract * No-Vinegar * * All Natural * No Fat * Low sodium * Fits In Display Box... more about Salsa Stoopid (Salsa Stupid) Extremely Hot Salsa...
Blair's Fresh Fire Roasted Tomato Habañero Salsa - XXX Hot Blair is back with new and delicious recipe of Fresh Fire Roasted Tomato Habañero Salsa. The heat is great and it's been rising. Feel Alive!!!
Category: Salsa Heat Level: 10 (Very Hot) Themes : Mary's Favorite * Humor * * Fits In Display Box... more about Blair's Fresh Fire Roasted Tomato Habañero Salsa - XXX Hot...
Dave's Insanity SalsaThis delicious salsa uses the heat of the Red Savina pepper (the hottest pepper) combined with pineapple juice, tomatoes, onions, garlic, and cilantro to make maybe the hottest salsa in the universe.
Category: Salsa Heat Level: 10 (Hot) Themes : Extract * Collector's Favorite * Gourmet * * Fits In Display Box... more about Dave's Insanity Salsa...
If you're interested in checking out any more salsas here's the link. They all have catchy names like "Alive and Well Raspberry Salsa", "Scorned Women Salsa", and "Screaming Sphincter Habanero Salsa". Enjoy!
http://www.firegirl.com/salsa.html
P.S. I've heard a great remedy for a burning mouth is to drink milk. So keep a glass handy if you try any of these!
Friday, February 29, 2008
Pass the Salsa Please!
The other night I was at my roommate's house for dinner (we had left campus during the scare). Thursday night before we got a ride back to campus we had chicken fajitas for dinner. They were delicious I might add. I did notice something though. There were six of us eating in total and we all used a different combination of toppings on our fajitas. There was one common link though, besides the chicken, everyone used salsa. The sour cream was overlooked by some. Other snubbed their noses at the (delicious) guacamole. Some preferred no cheese. But every single one of use had a helping of salsa. I'm not sure why this is. I thought about asking but decided against it since I didn't really know this family very well, I didn't want to be that awkward dinner guest. I was surprised by the fact that, at a table full of picky eaters, everyone liked salsa. I guess every one sees it as a fajita staple that they can't be without!
Another Fruitcake Salsa!
Dr. Cohen sent me a link to a blogger who was discussing a recipe for kumquat salsa. The picture was very pretty. It made me want to try it. This recipe was very different however. If I saw it on it's own I would probably not classify it as a salsa. When I think salsa I typically think of a tomato base. This one used only kumquats, onions, and that magic food, CILANTRO! I don't think that I've ever actually tasted a kumquat. The post describes it as a citrus fruit similar to an orange but not much larger than a grape. Based on that description I would probably love them. But then we are back to my previous post about fruity salsas. I tend not to be a fan. I've only ever tried them though with a tortilla chip. The recipe mentions using it as a topper for fish and steaks. That seems interesting to me. I would never think to put salsa on fish. Perhaps it was just the saltiness of the chip in combination with the sweet fruit that I disliked. I may have to give fruity salsas another chance! If anyone is ambitious out there and has a few spare kumquats lying around why not whip up a tasty snack this weeked? This website also had a few other fruit based salsas listed. There was a kiwi salsa that included avocado and pomegrante seeds....hmmm i'm not sure what you would eat that with... A recipe for cranberry salsa was also listed. This one had cranberries, of course, along with apple and jalepenos. Where do these people come up with these things? If your curiosity has gotten the best of you take a peek at this: http://www.elise.com/recipes/archives/007159kumquat_salsa.php
Saturday, February 23, 2008
salsa saves the day!
I was browsing Google for some salsa news and I found the coolest thing! Apparently salsa can help fight against food poisoning! Who knew?! Ok, so I guess it's not really the salsa, it's the cilantro, which is in most any salsa. There is a compound found in the leaves and seeds of cilantro that is a natural antibacterial. This compound kills salmonella. You don't have to eat the salsa with the contaminated meat for it to help though. The cilantro intredient stays in your system for a while and fights against the salmonella during digestion. Doctors are saying that eating more salsa, particularly fresh salsa, would be better for everyone. I guess salsa is a super food! Here's the article to read some more! http://www.eurekalert.org/pub_releases/2004-05/acs-is052404.php Go eat some salsa!
Sunday, February 17, 2008
what's your salsa style?
Since this weekend was a long weekend off from school I headed home. I met up with my friend Hannah, yes we have the same name, and surprise surprise the topic of salsa came up. We were at her house and she pulled out some chips and salsa for a snack. Now Hannah has some strange tastes in salsa in my opinion. I had already known this fact about my best friend but it held a new context for me since this project. Hannah likes very nonconventional salsas. Her favorite, which is what she had the other night, is a pineapple salsa made by Newman's Own. Personally, I just can't get interested in fruit in my salsa. Salsa should have tomatoes, peppers, and some onions along with some more veggies but there just should not be fruit. Hannah loves the pineapple salsa she also loves a mango version. I did eat some to make her happy, she likes to watch me make faces at the strange taste. But for an every day salsa I'll stick to my original flavors. Hannah can keep her fancy Paul Newman specialties.
Monday, February 11, 2008
So the other day in the dining hall on campus there was this mexican wrap for dinner. It was full of yummy rice and black beans and corn. I was surprised that it was actually quite tasty. On top of the wrap was a very small portion of salsa along with some more cheese. Now, this amount of salsa was just not satisfying. Despite the fact that it was more like tomato sauce than anything resembling salsa, there was just not enough. So I made my way over the the salad bar area where there is usually any condiments that might be necessary for the meals. I found a gigantic bowl of sour cream. The bowl was so big that I almost didn't recognize it for what it was. I thought it might be yogurt or something along those lines. I looked around but there was no salsa. Now I don't think of myself as an excessive saucer (the term my roommate uses to describe herself) but I do enjoy having enough to taste a little with each bite. The given amount with this dish was just not going to cut it. I'm not sure why they didn't have any more salsa, perhaps it is too expensive for the dining hall budget... hmmm.. But it was just something that I was lamenting about through dinner, another stop on my journey through the salsa of our lives.
Wednesday, February 6, 2008
sassy salsa
Saaaalllssssaaa!!! It's a fun word really. One that is hard to say without adding a fun twist to it. This food, or is it even considered a food? Is it more of a condiment? Or a side dish maybe? Well we'll sort that out along the way... Well this food is usually only seen along with Mexican (or Americanized Mexican) food. Is salsa ever actually eaten in Mexico though? Or is this just a habit that we have created? Throughout this blog I will discuss this issue and explore all of the many many varieties of salsa, from mango to the dangerously hot.
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