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Top Pick Of The Week

September 19, 2006
Updated November 2008

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Salsa Bobo
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

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

   

Chart information from “Salsa Savvy” by James Degan, Flavor & The Menu, Summer 2006. Reprinted with permission of the publisher.

LEARN THE HISTORY OF SALSA
From The Aztecs To Today...
When It Overtook Ketchup...
And How The Dance Got Its Name!

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

Go To Article Index Above

 

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ABOUT THE NIBBLE. THE NIBBLE, Great Finds For Foodies™, is an online magazine about specialty foods and the gourmet life. It is the only consumer publication and website that focuses on reviewing the best specialty foods and beverages, in every category. The magazine also covers tabletop items, gourmet housewares, and other areas of interest to people who love fine food.

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