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Nueva Salsa

Recipes to Spice It Up By Rafael Palomino
and Arlen Gargagliano
Photographs by Miki Duistefhof

6 x 8 in; 124 pp ; 30 color photographs
Hardcover
Published in March, 2003
ISBN 0811836975
ISBN13 9780811836975

$16.95  

Nueva Salsa -- Believe it or not, salsa beats ketchup as the number 1 condiment. It’s number 1 for flavor, variety, and spice, too. And salsas are fast and easy to make at home. Nueva Salsa offers over 60 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 entrée, buttery shortbread, or a good old bowl of vanilla ice cream. It only takes a few minutes to add that little chispa-spark- to any dish, or turn ordinary tortilla chips into a uniquely tasty treat with Nueva Salsa, the next wave in salsa flavor.

Rafael Palomino , born in Bogotá, 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.