Salsas, Chutneys, and Relishes
Raitas are yogurt-based relishes that provide a refreshing contrast to spicy dishes. Coconut yogurt works beautifully to create a vegan version. Make sure to use crisp, flavorful cucumbers. Read More→
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Tomatillos are members of the berry family that resemble small green tomatoes. Their flavor is distinct, though not hot. This makes an exotic sauce for enchiladas or an offbeat dip for nachos. Look for fresh tomatillos in the late summer and early fall farm markets. Read More→
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Pears should be just ripe, not overripe and can be any variety you prefer, from Anjou to Bartlett. From Fresh from the Vegetarian Slow Cooker by Robin Robertson. 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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