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sa/sa , (Latin salsa,salted.) ... mixture of sev'eral edible substances ...made to dress or seasonfood.

In Spanish, salsa means'sauce" but the word hasm u lti I ayered mea n ings. Itnot only has a culinarymeaning but also a musicalone. Today we're going toexperience both and by theend of our program, wehope we can say about thisword which has passed intoour language "it is the spiceof life" - "es /a salsa de lavida."

Cul inaryWhen we, ln the States, ta lk

about salsa, we are usual ly

referring to the sauces In

Mexican cuis ine. The basisfor the Mexican salsa is the

chi l i - f resh, smoked, dr ied,

cooked, or raw. The variety

of chi l is is Incredible-*poblano, serrano, ja lapeno,

pasi l la, chipot le, habanero to

name a mClqhandful . Apopular bel ief is that a l l sal-

sas are very hot but not so

The purpose is not to over-

whelm the palate but. of

course, people 's tastes di f -

fer.

Basic ingredients are toma-

toes, onion, gar l ic , and ci lan-

tro. Tomati l los are used to

make green salsas, and

there are also some wonder-

ful f ru l t salsas, using ingredi-

ents, such as plneapple or

mango.

Other terms are used outside

of Mexico to descr ibe a avar iety of great condlments

to br ing zest to food.

Today we are demonstrat ingjust a few for you to tasteand try in your own ki tchen.

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The l ibrary offers a number of ESL classes. We also have a book club for non-nat ive

speakers-First Fr iday Book Club. For more information, please visi t our web si te-

http : / / lonestar.edu/3086. htm

Page 2

ffifl$ p*s

Aj i [Colombia]

Serve with Columbian em-panadas, gr i l led meats, or

use to flavor souPs and

stews.

Ingredients:

2 cups of big tomatoes1 cup of onions1 cup of green onions112 cup of cilantro

Chop all the above finelY.

Juice of 1 lemon

Garl ic and Herb sauce

[Venezuela]

10 peeled garl ic cloves

20 ci lantro leaves

4 green onion stems

L/2 cup white wine (not' 'a,\\&sweet)

-A{-rU*t/I /2 cups Mexican cream

Salt and pepper to taste.

Aji [you may use any pepper*

chil i pequin, habanera, orjalapeno pepperl.

Blend the pepper [aji] with alitt le water and lemon juice.

Sieve the pepper mixture andadd the liquid to the otheringredients.

Boil cloves in enough water

to cover-S mins.

Add wine and cook for an-other 5 mins.

Place mixture in blender ,add cream, and blend.

Add ci lantro and choPPedonions and serve,

Excel lent with f ish and

shr imp.

and

other found thattess;igdious bitt-room obnces suchas the fox trot orHng; - althougnnot as much of aworkout as salsa* can add 2,000

'iteps or so to aperson's dailywalking total,

t""rlt,nno,i,www.salsamia,comi bu2z,shtriil

AjE [frc'.!ad@r] - .\,2

6 large, red chi l is ,K(O' ''9/V

I tree tomato cooked for 2-minutes in boi l ing waterunti l skin cracks

2 tbs. good qual i ty, vege-table oi! [corn, sunflower,ol ivel

3 smal l whi te onionschopped verY f ine

Salsa In Your Li fe l

1 small tsp. chopped pars-ley

1 smal l tsp. chopped cor i -ander

Salt to the f lavor

U2 cup hot water or asnecessary to di lute to de-sired thickness

Peel the tomatoes

Remove seeds from the chi l-ies

Blend both ingredients withsome water

Sieve and add the other in-g redients.

This sauce can be kept freshcovered in the refrigeratorfor 5 days.

PreEented iecentlY

Put Som€

{ \Ofr

(.e^u r\f,F'"

texture. Add a l i t t le water i f

4 cups milk a*oknJ" ;1":::a medium heatstirrins

10 tbs. corn kernels

,,2mediumwhiteonion ("t,.t);:::::ffi::::::::,, <,1.r,.n, -.t /t!41^nvl onLar\

Page 3

Satsa verde uncookedlMexicol

1 lb tomati l los, huskedL/2 cup f inely choPPed onion1 teaspoon minced garl ic1 serrano chile PePPers, minced2 tablespoons choPPed ci lantroL L/2 teasPoons salt, or to taste

Remove papery husks from tomati l los and rinse well '

Place al l ingredients in a blender and blend to desired

necessary.

Season to taste

serve with tort i l la chips or add to other dishes, such as enchi ladas.

Corn sauce [El Salvador]

2 tbs. flour

2 tbs. butter

20 cilantro leaves

Salt and pepper to taste

Tomato sauce IEl Salvadori

3-4 Large tomatoes

1 green chi l i

2 cloves garlic

1 cube chicken stock IKnorr or

Goyal

Water

Salt to taste

Cilantro Ioptional]

Cook all ingredients in a l itt lewater,

Melt butter and mix with flour.

Add onion, cilantro and milk and

and season. Leave on low heat for5 mins.

Remove and peel tomatoes.

Put everything into a blenderand blend.

Place sauce back on stove for10 minutes more, stirring oc-casionally.

Serve with pupusas.

Pupusas are thick masa harina"cakes" stuffed with meat,cheese andlor beans. TheY arevery popular in El Salvador, butGuatamala and Honduras havetheir versions as well.

Source:hEp/latinamcaribbean-travel. suite 101.com/a rticle.cfm/en-iov pupusas without leavino home#ixzz0THol0iOo