Salsa!

by Renee Benzaim

REVISED OCTOBER 2012 to include METRIC weight and measures in addition to American Standard weights and measures to make it easier for European cooks, and others who use the metric system, to use the recipes easily.

Salsa is defined by The Free Dictionary as "A spicy sauce of chopped, usually uncooked, vegetables or fruit, especially tomatoes, onions, and chili peppers."

Salsa is one of the most enjoyable foods today, and goes with just about any dish you can serve. It's great with tortilla chips, of course, but also makes a wonderful accompaniment with grilled foods, beef, fish, chicken, pork, and as a side dish.

In this ebook I've included 80 delicious recipes. I focused on those that use only fresh ingredients, usually fruits and vegetables you can find at your local Farmer's Market, but I've also included a selection of recipes that have some cooking required, or that use canned or bottled products.

Some or the recipes under the Fresh Salsa section include Pico de Gallo, Fresh Tomatillo Salsa, Avocado Corn Salsa, Pumpkin Seed Salsa, Moroccan Fresh Tomato Salsa, and Green Tomato Salsa.

Under the section that includes salsas that have to be cooked, or include canned or bottled ingredients, I've given you Black Bean Salsa, Charred Tomato Mint Salsa, Grilled Pineapple and Mango Salsa, and Tangy Tomatillo Cumin Salsa, among others..

In the Fruit Salsa section, some of the selections are Mango Salsa, Cherry Salsa, Kiwi Serrano Salsa, Hawaiian Mango Salsa, Green Papaya Salsa, and Peach and Mango Salsa.

Not all 80 recipes are for salsas. I couldn't resist a small section (just 16 recipes) that I love and that go well when accompanied by salsa. In this section you will find a great recipe for Flour Tortillas, Indian Fry Bread, three great Guacamole Recipes, Hot Pepper Jelly, Pickled Jalapeno Pepper Slices, and Taco Seasoning. That just part of the list.

I hope you enjoy these vegetable and fruit salsas as much as I do, and incorporate them as part of your cuisine.

125 pages, Kindle Edition

First published June 20, 2012

About the author

Renee Benzaim was born in Wenatchee, Washington, but grew up in California. She attended college in Modesto and Turlock while living in California, and in Dover, Delaware.

While living in Hawaii, she had the pleasure of working with the top Hawaiian Chefs at two of the beautiful resort hotels on the Big Island.

Mauna Kea Beach Hotel and Hapuna Beach Prince Hotel were her first experiences working with Executive Chefs Corey A. Waite and Goran V. Streng. Her job, as their Administrative Assistant, exposed her to all of the recipes and techniques these excellent chefs used to create their culinary masterpieces.

After two years at the resorts, she went to work for Master Chef Sam Choy - Hawaii's Ambassador to the World according to then Governor Benjamin Cayetano - as his Executive Assistant. While there, she assisted Chef Choy in writing two excellent cookbooks as part of his series of cookbooks based on Hawaiian and Pacific Rim cuisine.

During her last 18 months in Hawaii, she took her Paralegal training and then returned to California after an absence of 10 years. She then worked for several years as a Paralegal in California's Central Valley.

She now lives with her husband, Aziz, and their ever-changing collection of stray cats and kittens and is a full-time writer.

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Renee's Email: renee@reneebenzaim.com