Nueva Salsa: Recipes to Spice It Up

by Rafael Palomino, Arlen Gargagliano, Miki Duisterhof (Photographer)

Overview

“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

Product Details

ISBN-13:	9781452123820
Publisher:	Chronicle Books LLC
Publication date:	10/12/2021
Sold by:	Barnes & Noble
Format:	eBook
Pages:	134
File size:	6 MB
Age Range:	18 Years

About the Author

Rafael Palomino , born in Bogot , Colombia, and raised in Queens, is the owner and executive chef of the Sonora restaurants in New York City and Port Chester, New York. He lives in New York.Arlen Gargagliano has traveled extensively in Spain and South America. The author of English-language textbooks, she lives in New York.Miki Duistefhof is a New York based photographer specializing in food and travel. Her photographs have appeared in Town & Country, Gourmet, House Beautiful, and Taste.

Table of Contents

	Introduction	6
	Ingredient Glossary	10
	Fruit Salsas
	Grapefruit, Cucumber, and Mint Salsa	14
	Fig and Roasted Yellow Tomato Salsa	16
	Mango, Cucumber, and Cumin Salsa	18
	Raspberry and Port-Rioja Salsa	19
	Pear, Merlot, and Dill Salsa	20
	Peach and Chayote Salsa	21
	Watermelon, Tequila, and Pineapple Salsa	22
	Pear and Lentil Salsa	24
	Strawberry, Kiwi, and Caipirinha Salsa	25
	Tropical Salsas
	Papaya and Poblano Chile Salsa	28
	Mango, Plantain, and Coconut Salsa	29
	Passion Fruit and Citrus Salsa	30
	Pineapple, Coconut, and Ginger Salsa	33
	Pineapple and Caipirinha Salsa	34
	Guava, Lime, and Ancho Chile Salsa	35
	Grilled Pineapple and Lime Salsa	36
	Passion Fruit and Strawberry Salsa	39
	Chorizo and Plantain Salsa	40
	Papaya, Chipotle, and Yogurt Salsa	41
	New Exotics
	Middle Eastern-Latino Eggplant Salsa	44
	Quinoa Tabbouleh Salsa	45
	Papaya, Lime, and Candied Ginger Salsa	46
	Quinoa, Mango, and Cilantro Salsa	49
	Japanese Cucumber and Papaya Salsa	50
	Kimchee and Mango Salsa	51
	Nori and Papaya Salsa	52
	Feta Cheese Salsa	55
	Manchego Cheese and Kalamata Olive Salsa	56
	Avocado and Wasabi Salsa	57
	Tomato Salsas
	Tomato, Avocado, and Cilantro Salsa (Aji Rojo)	60
	Sun-Dried Tomato Chimichurri	62
	Grilled Yellow Tomato and Green Onion Salsa	63
	Tomatillo, Cilantro, and Avocado Salsa	64
	Mexican Salsa (Salsa Mexicana)	66
	Tomatillo and Roasted Yellow Pepper Salsa	67
	Roasted Tomato and Tarragon Salsa	68
	Pan-Roasted Tomato and Garbanzo Salsa	70
	Sun-Dried Tomato Rainbow Salsa	71
	Vegetable Salsas
	Opal Basil Chimichurri	74
	Nicoise Olive and Cilantro Chimichurri	75
	Roasted Pepper and Basil Salsa	76
	Nicoise Olive, Cilantro, and Thyme Tapenade	78
	Wild Mushroom Escabeche Salsa	79
	Roasted Corn and Pickled Cucumber Salsa	80
	Roasted Beet and Carrot Salsa	82
	Pumpkin and Roasted Peanut Salsa	83
	Roasted Corn and Black Bean Salsa	84
	Roasted Eggplant and Yellow Pepper Salsa	85
	Grilled Asparagus and Blue Cheese Salsa	86
	Shiitake Mushroom Chimichurri	88
	Red Bliss and Bell Pepper Salsa	89
	Chile Salsas
	Roasted Jalapeno and Tomato Salsa	92
	Avocado and Serrano Salsa	93
	Roasted Jalapeno and Citrus Salsa	95
	Serrano and Roasted Vine-Ripened Tomato Salsa	96
	Roasted Poblano Chile, Tomato, and Avocado Salsa	97
	Bean Salsas
	Garbanzo, Roasted Pepper, and Green Onion Salsa	100
	Lima Bean, Kalamata Olive, and Roasted Garlic Salsa	103
	Lentil, Pan-Roasted Onion, and Nicoise Olive Salsa	104
	Bean Tapenade Salsa	105
	Dessert Salsas
	Blueberry, Papaya, and Toasted-Almond Salsa	109
	Blackberry, Aguardiente, and Papaya Salsa	110
	Peach and Toasted-Macadamia Salsa	112
	Three-Berry Aguardiente Salsa	113
	Dulce de Leche Fruit Salsa	114
	Basics	115
	Sources	121
	Index	122
	Table of Equivalents	124

Editorial Reviews

This attractive little book presents 65 recipes for many kinds of salsa, from sweet Strawberry, Kiwi, and Caipirinha to "New Exotics" like Avocado and Wasabi to chile-hot Roasted Jalape$o and Tomato. Each one includes serving suggestions-most of these are garnishes or accompaniments rather than salsa for chips-and many of the salsas or the complete dishes are shown in striking color photographs. Palomino is a New York City chef and author of Bistro Latino and, with Gargagliano, Viva la Vida; his latest book is recommended for area libraries and other larger collections. Copyright 2003 Reed Business Information.

Library Journal