Nueva Salsa: Recipes to Spice It Up

By Rafael Palomino, Arlen Gargagliano and Miki Duisterhof

“This collection tackles a whole new world of salsa, showcasing it as not only a condiment but also as a side dish and dessert.” —Tampa Bay Times

Believe it or not, salsa beats ketchup as the number 1 condiment. Its number 1 for flavor, variety, and spice, too. And salsas are fast and easy to make at home. Nueva Salsa offers over sixty irresistible ways to get those taste buds dancing, from traditional, tomato-based versions such as Roasted Poblano Chiles, Tomato and Avocado to Asian-inspired salsas such as Kimchee and Mango. Ingredients like wasabi, guava, and manchego cheese are now easily found in local markets and create new and unusual salsa sensations. In the sweet not heat department, there’s decadent Dulce de Leche Fruit Salsa and fruity Three Berry Aguardiente, the perfect complement to a savory entre, buttery shortbread, or a good old bowl of vanilla ice cream. It only takes a few minutes to add that little chispa to any dish, or turn ordinary tortilla chips into a uniquely tasty treat with Nueva Salsa, the next wave in salsa flavor.

“Handsomely produced, fresh and to the point, it offers 63 recipes in eight categories of salsa: fruit, tropical, new exotics, tomato, vegetable, chile, bean and dessert.” —Chicago Tribune



“That basic tomato and onion idea is here, but there are a hundred others and those others will have you chopping, mixing and dipping . . . Salsa recipes are short, often sweet, sometimes hot, and always intense in flavor.” —Cooking by the Book

• Language: English
• Publisher: Open Road Integrated Media
• Release date: Oct 26, 2012
• ISBN: 9781452123820

Book preview

Ingredient Glossary

During your travels to the local supermercado, you may have seen a lot of the ingredients used in these salsas, but you may not have been quite sure how to use them. This small glossary will give you the pronunciation for and a brief description of some the ingredients needed for salsas. Please note that some fruit and vegetable names in Spanish vary depending on the region.

AGUARDI ENTE (ah-guahr-DYEN-tay), Colombia’s national liquor, is an anise-flavored brandy made from sugarcane syrup. Aguardiente can usually be found in large liquor stores. If you can’t find it, the Greek liquor ouzo is an acceptable substitute.

AJÍ AMARI LLO (ah-HEE ah-mah- REE-yo) is a hot yellow chile used throughout Peru in many of its national dishes. Ají amarillo can be found in dried, ground, or paste form in Latin American markets or through mail