Hellish Relish: Sizzling Salsas and Devilish Dips from the Kitchens of New Mexico

by Sharon Niederman, Eduardo Fuss

Salsa is sauce with attitude - and a passion for chili pepper salsas and dips has recently become a hot culinary trend. Sharon Niederman spent a year wandering through the small towns and back roads of New Mexico in search of authentic chili salsas and dips. The result is this culinary compendium of mouth-watering dishes served up in New Mexico's restaurants and private homes. Forty recipes are included ranging from jalapeno corn relish to marinated mushroom salsa, along with stunning photography by renowned photographer Eduardo Fuss.

92 pages, Paperback

First published January 1, 1994

Reviews

[Avid Series Reader · Rating 3 out of 5]

Each recipe is presented with attractive pictures and an interesting story set in New Mexico. Most ingredients are readily available, and the recipes are simple, encouraging the reader to try them. So far I've prepared Confetti Corn Salsa, a fresh and crunchy mixture. Next I plan to make Mediterranean salsa, a departure from tradition: it features black olives, parsley and capers, for a touch of Provence. I recommend this book to 'chile heads'.