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.
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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.



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.


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


Avocado, tomato, grapes, citrus, green onion and herbs


Pineapple, breadfruit, mangos, ginger, onions, lime, tamarind, cumin, vinegar and red peppers


Pineapple, papaya, carambola, citrus and macadamia nuts


Mango, yogurt, masala spice blend and green chiles


Olives, almonds, blood oranges, capers, garlic, tomatoes, basil, oregano and olive oil

Middle Eastern

Medjool dates, honey, sumac, chickpeas, sesame, mint and parsley


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.

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 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.

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