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Salsas and Vinegarettes

Updated on April 25, 2016

Some restaurants have an array of salsa recipes at their fingertips. They are not that hard to make, after all, they are what they are. Mostly diced assorted peppers of the Bell variety and onions and depending on what part of the country the recipe is from, a whole world of spices like ginger root, chipotle, etc. But most of these lovely conconctions where formulated for a reason. To go with a certain kind of meat or sandwich or even a tradition of long ago. There is a history behind every kind of food. For example, did you know that Apple pie did not actually come from America. No, It was actually brought to the US from Holland. The US being the melting pot that it is has all kinds of cuisines that found their way here through immigrants in the early years. There are all kinds of different Salsas in the world and they are all amazing!

Flavor of Mexico

Mexican cuisine is a big influencial flavor in the North Central Southwest and most of this flavor influence started with salsas. It is used on al kinds of foods from dipping to pouring it over enchiladas, beans, fajtas you name it ! Many of them have basic ingredients from which you can expand upon. Chilies, lime, cumin, etc.

But once you have the basics for them you need only add just a few more flavors depending on what part of the country you are in. For instance you could add fresh mango juice or diced mangos. Mangos are a sweet juicy fruit that goes well with chilies and avocadoes, ginger add a little vinegar and relenos and you 've got a salsa to die for that can go nicely with chicken and rice and a nice sangria or a red table wine.

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    • Linda Robinson60 profile image

      Linda Robinson 21 months ago from Cicero, New York

      Hi just wanted to mention that I really enjoyed reading your hub about salsas and vinegarettes. Very fun to read, interesting and lots of terrific information. Very well done. I look forward to reading more of your hubs. Nice meeting you. Linda

    • pconoly profile image
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      Pamela K Conoly 21 months ago from Fort Worth,Tx.

      Hi Linda!

      Thank you so much for the wonderful compliment. I am looking forward to reading more of your work as well. I love cooking even though most of my work had primarily been science oriented. Since I had recently worked in a professional restuarant I think I have found a more exciting world, although there is a science to cooking and good food as well.

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