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Condiments and Sauces
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03/06/2007
Mango and Queso Blanco Salsa
Ordinary salsa gets an extraordinary twist with the addition of fresh mango and mild Mexican cheese.
Issue #85
03/01/2007
Andean Yellow Chile and Epazote Salsa (Salsa de Ají Escabeche y Paico)
Paico is the Peruvian name for epazote, an herb most often associated with Mexican cooking.
Issue #100
01/16/2008
Three-Chile Salsa
This dark, almost chocolatey salsa would make a great accompaniment for seared steak or grilled pork chops.
Issue #96
01/30/2012
Blood Orange Salsa
This simple salsa balances the sweetness of blood orange with lime, jalapeño, and avocado.
Does Not Apply
04/15/2010
Ninfa’s Green Sauce
Green is good, and the proof is in this salsa, made with green tomatoes, tomatillos, jalapenos, avocadoes, and cilantro. Garlic and sour cream add the finishing touches on this recipe that was featured on the Homesick Texan blog.
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Source: Homesick Texan
04/15/2010
Green Tomato Relish
Not all relishes are sweet. This chunky version, seasoned with cilantro and cumin, makes a great alternative to salsa—dig in with chips, mix it into guacamole, or use it to top quesadillas and tacos. Or, go with the relish concept and use it on a cheeseburger in place of ketchup and a pickle.
Does Not Apply
Source: Farmgirl Fare