Archive for March, 2004
The jewel-like colors of this simple relish salad make it especially appealing. Use the ripe, flavorful tomatoes of mid- to late-summer for best results. Read More→
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A spoonful of sweet-tart chutney adds a graceful note both to spicy curries as well as mild grain and bean dishes. Read More→
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Standard guacamole gets a special touch with the addition of roasted tomatoes and bell peppers, which imparts a subtly smoked taste. Read More→
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The most basic relish of the Southwest—coarsely pureed uncooked tomatoes spiked with chile peppers—is sometimes known as salsa fresca. Store-bought salsas are generally quite good, not to mention convenient, but there’s nothing like the fresh, homemade kind. Read More→
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Easy to make and deliciously different, this lively salsa can be served with tortillas as an accompaniment or appetizer for a Southwestern-style meal. Adapted from Vegan Express. Read More→
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