Turkey Burritos

September 12, 2017 at 5:34 AM | Posted in Jennie-O Turkey Products | Leave a comment
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Passing along a Jennie – O Turkey Recipe for Turkey Burritos. A Burrito recipe using Hormel Turkey Chili with No Beans, Turkey Chili, JENNIE-O® Lean Ground Turkey, sautéed Vegetables and Cheddar Cheese. Turkey Chili in a Burrito, I already love it! It’s 270 calories and 21 net carbs. You can find this recipe at the Jennie – O Turkey website along with all the other delicious and healthy recipes. Enjoy and Make the Switch! https://www.jennieo.com/

 

Turkey Burritos

A twist on your classic burrito, this simple recipe includes tortillas piled high with hearty turkey chili, lean ground turkey, sautéed veggies and plenty of cheese.

INGREDIENTS

1 (16-ounce) package JENNIE-O® Lean Ground Turkey
½ cup chopped onion
1 green bell pepper, chopped
1 (15-ounce) can HORMEL® Turkey Chili No Beans
½ cup salsa
8 flour tortillas
½ cup shredded Cheddar cheese, divided
additional salsa and cheese, if desired
½ cup prepared queso sauce, if desired
½ cup pico de gallo, if desired
¼ cup diced avocado, if desired

DIRECTIONS

1) Cook turkey as specifed on the package. Always cook to well done, 165°F as measured by a meat thermometer. Add onion and bell pepper.
2) Stir in chili and salsa. Bring to a boil. Reduce heat. Cook 7 minutes or until thoroughly heated. Spoon turkey mixture down center of each tortilla. Top with cheese. Fold up tortilla to enclose mixture.
3) Top with queso, pico de gallo and avocado, if desired
* Always cook to an internal temperature of 165°F

RECIPE NUTRITION INFORMATION
PER SERVING
Calories270
Protein21g
Carbohydrates24g
Fiber3g
Sugars2g
Fat10g
Cholesterol65mg
Sodium520mg
Saturated Fat3.5g
https://www.jennieo.com/recipes/27-turkey-burritos

Wild Idea Buffalo Recipe of the Week – SOUTHWEST BUFFALO BURGER

June 21, 2017 at 5:07 AM | Posted in Wild Idea Buffalo | 2 Comments
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This week’s Wild Idea Buffalo Recipe of the Week is a SOUTHWEST BUFFALO BURGER. I just love these Buffalo Burgers from Wild Idea Buffalo! Several years ago I was diagnosed with Diabetes 2 and switched from using Beef to using Buffalo. The first time I tried the Wild Idea Buffalo Burgers I was hooked! This one is made using the Wild Idea 1 lb. Premium Ground Buffalo. You can also purchase premade Buffalo Burger Patties, either way you’ll love them. You can find this recipe or purchase any of the Wild Idea Buffalo cuts of meat all at the Wild Idea Buffalo website. Enjoy and Eat Healthy! https://wildideabuffalo.com/

SOUTHWEST BUFFALO BURGER

This fantastic burger was the winner and favorite in our buffalo burger cook off! This simple recipe makes one fantastic burger. (Makes 3 to 4 burgers or 8 to 10 sliders)

Ingredients:

1 Wild Idea 1 lb. Premium Ground Buffalo
1 Tb. olive oil +
1 tsp. salt
1 tsp. black pepper
1 tsp. cumin
1 tsp. garlic powder
1 cup pepper jack cheese, small cubes
½ cup (2) green chili’s, roasted, peeled coarse chopped
Pico de Gallo
Jalapeno Hollandaise
Buns of choice

Preparation:

1.) Mix meat, olive oil, spices, cheese and chili’s together in bowl with hands and portion into desired patty size.
2.) Refrigerate for ½ hour to assist with binding.
3.) Preheat clean grill to 500*+.
4.) Brush burgers with a little extra olive oil and place burgers on hot grill, grilling 2 minutes each side. Keep grill lid closed.
5.) Brush with olive oil and grill ½ minute each side to give burger a bit of a crust.

Serve on buns and top with Pico de Gallo and Jalapeno Hollandaise! Accompany with *Tequila, Lime Buffalo Chips. *Recipe included with purchase.

Pico de Gallo (makes 2 cups)

Ingredients:

1¼ cup finely diced cherry tomatoes
½ cup finely diced onion, white, red or green
¼ cup finely chopped cilantro
1 Tb. sugar
¼ tsp. cardamom
½ tsp. each: coriander, cumin, salt & pepper

Juice of 1 – Lime

*optional: pinch of cayenne

Toss all ingredients together. Season to taste.

Jalapeno infused Hollandaise

Ingredients:

2 organic eggs, yolks only
½ teaspoon coarse mustard
½ teaspoon garlic, chopped
2 tablespoons lemon juice
½ teaspoon black pepper
1 Jalapeno, roasted, peeled and seeded
1 stick salted organic butter, melted

1.) Place all ingredients in blender and puree.
2.) With blender going, slowly add melted butter. Blend until mixture becomes thick.

Place leftover hollandaise in container and store in refrigerator for up to 5 days. Use as a spread on sandwiches or as a dip for crudités.
https://wildideabuffalo.com/blogs/recipes/54920001-southwest-buffalo-burger

 

Wild Idea Buffalo 1 LB. PREMIUM GROUND BUFFALO

Wild Idea Ground Buffalo is a “must have” for countless healthy, meaty meals. We grind our finest roasts and steaks to bring you the most delicious ground buffalo on the planet. User friendly and very versatile, our 100% grass-fed, ground buffalo meat is packed with protein and minaturally low in fat and calories. Did we mention it’s delicious? Average 95% lean.
https://wildideabuffalo.com/collections/premium-ground-bison-burgers/products/1-lb-ground-buffalo

Fiesta Turkey Dog

May 21, 2017 at 5:15 AM | Posted in Jennie-O Turkey Products | Leave a comment
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I’m passing along a Fiesta Turkey Dog recipe. It’s from the Jennie – O Turkey website. It’d made using the always delicious JENNIE-O® Jumbo Turkey Franks. Topped with pico-de gallo, avocados, and cilantro leaves. You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O website. Enjoy and Make the Switch! https://www.jennieo.com/

 
Fiesta Turkey Dog

Time to turn up the heat on your hotdogs! This grilled turkey frank topping features a mouth-watering combination of pico-de gallo, avocado and jalapeño. Complete the scene with an ice-cold margarita and you’ve got yourself a fiesta in the making.

INGREDIENTS

8 JENNIE-O® Jumbo Turkey Franks
8 hot dog buns, split
2 cups pico-de gallo
2 avocados sliced
⅓ cup fresh cilantro leaves
garnish with queso blanco and jalapeño, slices, if desired.
DIRECTIONS

1) Prepare grill for medium-high heat. Grill turkey franks 4 to 5 minutes or until slightly charred and heated through. Place turkey franks into buns.
2) Top with pico-de gallo, avocado and cilantro . Garnish with queso blanco and jalapeño slices, if desired.

 

RECIPE NUTRITION INFORMATION
PER SERVING
Calories310
Protein11g
Carbohydrates31g
Fiber5g
Sugars6g
Fat16g
Cholesterol30mg
Sodium610mg
Saturated Fat3.5g
https://www.jennieo.com/recipes/1150-fiesta-turkey-dog

 

 

Jumbo Turkey Franks

A larger-sized 100 percent turkey frank with natural smoke flavoring and 40 percent less fat than USDA data for beef franks.

40% LESS FAT THAN USDA DATA FOR BEEF FRANKS
GLUTEN FREE
NATURAL SMOKE FLAVORING
16-OZ (1.0 LB) PACKAGE, 32-OZ (2.0 LB) PACKAGE AND 48-OZ (3.0 LB) PACKAGE
Find this product in the refrigerated section of your grocery store.

NUTRITION INFORMATION
Serving Size56 g
Calories120
Calories From Fat90
Total Fat10.0 g
Saturated Fat2.5 g
Trans Fat.0 g
Cholesterol50 mg
Sodium640 mg
Total Carbohydrates1 g
Dietary Fiber0 g
Sugars0 g
Protein7 g
Vitamin A0%
Vitamin C0%
Iron4%
Calcium6%
https://www.jennieo.com/products/73-jumbo-turkey-franks

Condiment of the Week – Salsa (sauce)

May 26, 2016 at 4:59 AM | Posted in Condiment of the Week | Leave a comment
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Salsa

Salsa

Salsa is the Italian and Spanish term for sauce, and in English-speaking countries usually refers to the sauces typical of Mexican cuisine known as salsa picante, particularly those used as dips.

Salsa is often a tomato-based sauce or dip which is heterogeneous and includes additional components such as onions, chilies, beans, corn, and various spices. They are typically piquant, ranging from mild to extremely hot.

 
Mexican salsas were traditionally produced using the mortar and pestle-like molcajete, although blenders are now more commonly used. The Maya made salsa also, using a mortar and pestle. Well-known salsas include:

* Salsa roja, “red sauce”, is used as a condiment in Mexican and Southwestern (U.S.) cuisines; usually includes cooked tomatoes, chili peppers, onion, garlic, and fresh cilantro (coriander).
* Pico de gallo (“rooster’s beak”), also known as salsa fresca (“fresh sauce”), salsa picada (“chopped sauce”), or salsa mexicana (“Mexican sauce”), is made with raw tomatoes, lime juice, chilies, onions, cilantro leaves, and other coarsely chopped raw ingredients.
* Salsa cruda, “raw sauce”, is an uncooked mixture of chopped tomatoes, onions, jalapeño chilies, and cilantro, or coriander leaf.
* Salsa verde, “green sauce”, in Mexican versions, is made with tomatillos, usually cooked. The Italian version is made with herbs.
* Salsa negra, “black sauce” is a Mexican sauce made from dried chilies, oil, and garlic.
* Salsa taquera, “taco sauce”: Made with tomatillos and morita chili
* Salsa criolla is a South American salsa with a sliced-onion base.
* Salsa ranchera, “ranch-style sauce”: Made with roasted tomatoes, various chilies, and spices, it typically is served warm, and possesses a thick, soupy quality. Though it contains none, it imparts a characteristic flavor reminiscent of black pepper.
* Salsa brava, “wild sauce”, is a mildly spicy sauce made with tomato, garlic, onion, and vinegar, often flavored with paprika. On top of potato wedges, it makes the dish patatas bravas, typical of tapas bars in Spain.
* Guacamole is thicker than a sauce and generally used as a dip; it refers to any sauce where the main ingredient is avocado.
* Mole (Spanish pronunciation: [ˈmole]) is a Mexican sauce made from chilies mixed with spices, unsweetened chocolate, almonds, and other ingredients.
* Mango salsa is a spicy-sweet sauce made from mangoes, used as a topping for nachos. It is often also used as a

Mango pineapple salsa,

Mango pineapple salsa,

garnish on grilled chicken or grilled fish due to the sauce’s gamut of complementary flavors.
* Pineapple salsa is a spicy and sweet sauce made from pineapples, used as an alternative to the mango salsa.
* Chipotle salsa is a smoky, spicy sauce made from smoked jalapeño chilies, tomatoes, garlic and spices.
* Habanero salsa is an extremely spicy salsa, where the piquancy comes from habanero chilies.
* Corn salsa is a chunky salsa made with sweetcorn and other ingredients, such as onions, and chiles (either poblano, bell chilies, and/or jalapeños), made popular by the burrito chains for burritos, tacos, and quesadillas.
* Carrot salsa is made with carrots as the base.

There are many other salsas, both traditional and nouveau, some are made with mint, pineapple, or mango.

 

 

Outside of Mexico and Central America, the following salsas are common to each of the following regions; in Argentina and the Southern Cone, chimichurri sauce is common. Chimichurri is “a spicy vinegar-parsley sauce that is the salsa (and leading condiment) in Argentina and Uruguay, served with grilled meat. It is made of chopped fresh parsley and onion, seasoned with garlic, oregano, salt, cayenne chilies and black pepper and bound with oil and vinegar.” In Costa Rica, dishes are prepared with salsa Lizano, a thin, smooth, light brown sauce. In Cuba and the Caribbean, a typical salsa is mojo. Unlike the tomato-based salsas, mojo typically consists of olive oil, garlic, and citrus juice, and is used both to marinate meats and as a dipping sauce. In Peru, a traditional salsa is peri peri or piri piri sauce: “The national condiment of Peru, peri-peri sauce is made in medium to hot levels of spiciness—the more chili, or the hotter variety of chile used, the hotter the sauce. Original peri-peri uses the African bird’s eye chili (the African word for the chili is peri-peri). Milder sauces may use only cayenne and serrano chilies. To a base of vinegar and oil, garlic and lemon juice are added, plus other seasonings, which often include paprika or tomato paste for flavor and color, onions and herb—each company has its own recipe. It is also used as a cooking.

 

 

An American, home-prepared version of pico de gallo/salsa fresca

An American, home-prepared version of pico de gallo/salsa fresca

Most jarred, canned, and bottled salsa and picante sauces sold in the United States in grocery stores are forms of salsa cruda or pico de gallo, and typically have a semi-liquid texture. To increase their shelf lives, these salsas have been cooked to a temperature of 175 °F (79 °C). Some have added vinegar, and some use pickled peppers instead of fresh ones. Tomatoes are strongly acidic by nature, which, along with the heat processing, is enough to stabilize the product for grocery distribution.

Picante sauce of the American type is often thinner in consistency than what is labelled as “salsa”. Picante is a Spanish adjective meaning “piquant”, which derives from picar (“to sting”), referring to the feeling caused by salsas on one’s tongue.

Many grocery stores in the United States and Canada also sell “fresh” refrigerated salsa, usually in plastic containers. Fresh salsa is usually more expensive and has a shorter shelf life than canned or jarred salsa. It may or may not contain vinegar.

Taco sauce is a condiment sold in American grocery stores and fast food Tex-Mex outlets. Taco sauce is similar to its Mexican counterpart in that it is smoothly blended, having the consistency of thin ketchup. It is made from tomato paste instead of whole tomatoes and lacks the seeds and chunks of vegetables found in picante sauce.

While some salsa fans do not consider jarred products to be real salsa cruda, their widespread availability and long shelf life have been credited with much of salsa’s enormous popularity in states outside of the southwest, especially in areas where salsa is not a traditional part of the cuisine. In 1992, the dollar total of salsa sales in the United States exceeded those of tomato ketchup.

 
The World Health Organization says care should be taken in the preparation and storage of salsas and any other types of sauces, since many raw-served varieties can act as growth media for potentially dangerous bacteria, especially when unrefrigerated.

In 2002 a study by the University of Texas–Houston, found sauces contaminated with E. coli in:

* 66% of the sauces from restaurants tested in Guadalajara, Jalisco
* 40% of those from restaurants tested in Houston, Texas
In 2010 the CDC reported that 1 in 25 foodborne illnesses between 1998 and 2008 was traced back to restaurant sauces (careless prepared or stored).

A 2010 paper on salsa food hygiene described refrigeration as “the key to safe” sauces. This study also found that fresh lime juice and fresh garlic (but not powdered garlic) would prevent the growth of bacteria.

 

Condiment of the Week – Pico de gallo

April 21, 2016 at 4:51 AM | Posted in Condiment of the Week | Leave a comment
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Pico de gallo

Pico de gallo

In Mexican cuisine, pico de gallo (Spanish pronunciation: [ˈpiko ðe ˈɣaʎo], literally rooster’s beak), also called salsa fresca, is a fresh, uncooked salad made from chopped tomato, onion, coriander leaves, fresh serranos (but jalapeños or habaneros may be used instead), salt, and key lime juice. Other ingredients may also be added, such as shrimp or avocado

Pico de gallo can be used in much the same way as other Mexican liquid salsas, but since it contains less liquid, it can also be used as a main ingredient in dishes such as tacos and fajitas.

The tomato-based variety is widely known as salsa picada (minced/chopped sauce). In Mexico it is sometimes called salsa mexicana (Mexican sauce). Because the colors of the red tomato, white onion, coriander and green chili are reminiscent of the colors of the Mexican flag, it is also sometimes called salsa bandera (flag sauce).

In many regions of Mexico the term refers to any of a variety of salads (including fruit salads), salsa, or fillings made with tomato, tomatillo, avocado, orange, jícama, cucumber, papaya, or mild chilis. The ingredients are tossed in lime juice and either hot sauce or chamoy, then sprinkled with a salty chili powder.

 

Wild Idea Buffalo Recipe of the Week – Caldo de Bisonte (Bison Soup)

November 13, 2013 at 10:34 AM | Posted in Wild Idea Buffalo | 2 Comments
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Caldo de Bisonte (Bison Soup) sounds like the perfect comfort food for a cold Winter’s Day meal. Sounds good, well it’s this week’s Wild Idea Buffalo Recipe of the Week – Caldo de Bisonte (Bison Soup). It’s from Jill O’Brien of Wild Idea Buffalo. I just placed an order for some of these beautiful Buffalo Short Ribs myself! As usual I left the link to this recipe at the end of the post.

 

 

Wild Idea Buffalo Caldo de Bisonte (Bison Soup)
Caldo de Bisonte (Bison Soup)

Crock Pot Notes: The first rule is, know your Crock Pots heat cycle temperatures. After my first failed recipe attempt, due to my Crock Pot low setting being too hot, I replaced it with a newer model that has more options. Low should be a simmer with small bubbles breaking the surface, no more then 200*. Recipe Notes: Vegetables for this dish are often left in larger pieces and corn still on the cob. For eating convenience I have made them spoon size edible.

 

 
Ingredients:

1 Tb. olive oil

1 3 lb. pkg. Wild Idea Buffalo Short Ribs

2 tsp. salt

2 tsp. black pepper

2 tsp. cumin

2 tsp. coriander

1 tsp. cardamom

3 cloves garlic, minced

1 quart water

1 10oz. can diced tomatoes

2 cups buffalo stock or organic chicken broth

¼ cup fresh lime juice

½ cabbage, chopped

½ onion, chopped

4 carrots, peeled and sliced

6 to 8 new potatoes, par-boiled and quartered

2 small zucchini, quartered and sliced

1 16oz. bag frozen corn

 

Preparation:

1.) Pre-heat Crock Pot to highest temperature.

2.) Rinse ribs, pat dry and cut into 3 to 4 pieces, with bone in each piece.

3.) Mix all of the dry spices together and divide into two dishes.

4.) Add ribs, half of the spice mixture, water and diced tomatoes to Crock Pot, cover and bring to a boil.

5.) Reduce heat to low and set Crock Pot for 8 hours.

6.) Skim off any visible fat or foam form the top. (At this point you can refrigerate, allowing fat or foam to settle on top, making it easy to remove. I would allow ribs & broth to set over night or until ready to use. Bring to full heat and continue.)

7.) Turn heat to high. Add additional stock and remaining spices and allow it to come to boil, this step for ½ hour. Pour yourself a glass of wine and go sit on the deck.

8.) Add vegetables to Crock Pot and bring to boil. Reduce heat and simmer for ½ hour. Freshen your wine, return to deck or garden.

9.) Season to taste. Serve in bowls and garnish with cilantro or *Pico de Gallo. *Recipe included with purchase.Accompany with grilled quesadilla’s or warm tortillas.

 

http://wildideabuffalo.com/2013/caldo-de-bisonte-bison-soup/

 

 

 

 

Wild Idea Buffalo BBQ Short Rib Strips
3 lbs. BBQ Short Rib Strips
Fast becoming a favorite of restaurants around the country, short rib strips are delicious and quite versatile. 2 BBQ Racks / 3 lbs.

 
http://buy.wildideabuffalo.com/collections/a-la-carte/products/3-lbs-bbq-short-rib-strips

Wild Idea Buffalo Recipe of the Week – Southwest Burger

October 16, 2013 at 9:13 AM | Posted in Wild Idea Buffalo | 1 Comment
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Another great Buffalo Burger idea from Jill O’Brien of Wild Idea Buffalo. It’s the Southwest Burger with a Jalapeno infused Hollandaise!

 

Wild Idea Buffalo Southwest Burger
Southwest Burger *The winner and favorite in our buffalo burger cook off!

(makes 3 to 4 burgers or 8 to 10 sliders)

Ingredients: Southwest Buffalo Burger

1 1 lb. Wild Idea Ground Buffalo
1 Tb. olive oil +
1 tsp. salt
1 tsp. black pepper
1 tsp. cumin
1 tsp. garlic powder
1 cup pepper jack cheese, small cubes
½ cup (2) green chili’s, roasted, peeled coarse chopped
Pico de Gallo
Jalapeno Hollandaise
Buns of choice

 

Preparation:

1.) Mix meat, olive oil, spices, cheese and chili’s together in bowl with hands and portion into desired patty size.
2.) Refrigerate for ½ hour to assist with binding.
3.) Preheat clean grill to 500*+.
4.) Brush burgers with a little extra olive oil and place burgers on hot grill, grilling 2 minutes each side. Keep grill lid closed.
5.) Brush with olive oil and grill ½ minute each side to give burger a bit of a crust.

Serve on buns and top with Pico de Gallo and Jalapeno Hollandaise! Accompany with *Tequila, Lime Buffalo Chips. *Recipe included with purchase.

 

Pico de Gallo (makes 2 cups)

Ingredients:

1¼ cup finely diced cherry tomatoes
½ cup finely diced onion, white, red or green
¼ cup finely chopped cilantro
1 Tb. sugar
¼ tsp. cardamom
½ tsp. each: coriander, cumin, salt & pepper

Juice of 1 – Lime

*optional: pinch of cayenne

Toss all ingredients together. Season to taste.

 

Jalapeno infused Hollandaise

Ingredients:

2 organic eggs, yolks only
½ teaspoon coarse mustard
½ teaspoon garlic, chopped
2 tablespoons lemon juice
½ teaspoon black pepper
1 Jalapeno, roasted, peeled and seeded
1 stick salted organic butter, melted

1.) Place all ingredients in blender and puree.
2.) With blender going, slowly add melted butter. Blend until mixture becomes thick.

Place leftover hollandaise in container and store in refrigerator for up to 5 days. Use as a spread on sandwiches or as a dip for crudités.

 
http://wildideabuffalo.com/2013/southwest-burger/

 

 

 

Wild Idea Buffalo Ground Round 99 free

1 lb. Ground Round, 99% Lean
We use the Top Round and the Sirloin Tip cuts and remove all visible fat, for this super lean meat. It is rich and dark in taste and color. Substitute for any of your favorite ground dishes. Also, delicious for the popular Lebanese dish, kibbeh (pictured) – recipe with purchase. 1 lb. Package

 
http://buy.wildideabuffalo.com/collections/a-la-carte/products/1-lb-ground-round-99-lean

One of America’s Favorites – Salsa

June 3, 2013 at 7:25 AM | Posted in One of America's Favorites | Leave a comment
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Salsa is the Spanish term for sauce, and in English-speaking countries usually refers to the often tomato-based, hot sauces typical of SalsaMexican cuisine, particularly those used as dips. There are many types of salsa which usually vary throughout Latin America.

 

The word salsa entered the English language from the Spanish salsa (“sauce”), which itself derives from the Latin salsa (“salty”), from sal (“salt”). The proper Spanish pronunciation is [ˈsalsa]; however, most American English speakers pronounce it /ˈsɑːlsə/. In British and Canadian English it is pronounced /ˈsælsə/. In Australian English it is pronounced soul-saa.

 

Mexican salsas were traditionally produced using the mortar and pestle-like molcajete, although blenders are now more commonly used. The Mayans made salsa also, using a mortar and pestle. Well-known salsas include:
* Salsa roja, “red sauce”, is used as a condiment in Mexican and Southwestern (U.S.) cuisines; usually includes cooked tomatoes, chili peppers, onion, garlic, and fresh cilantro.
* Pico de gallo (“rooster’s beak”), also known as salsa fresca (“fresh sauce“), salsa picada (“chopped sauce”), or salsa mexicana (“Mexican sauce”), is made with raw tomatoes, lime juice, chili peppers, onions, cilantro leaves, and other coarsely chopped raw ingredients.
* Salsa cruda is an uncooked mixture of chopped tomatoes, onions, jalapeño peppers, and cilantro, or coriander leaf.
* Salsa verde, “green sauce”, in Mexican versions, is made with tomatillos, usually cooked. The Italian version is made with herbs.
* Salsa negra, “black sauce” is a Mexican sauce made from dried chilis, oil, and garlic.
*Salsa taquera, “taco sauce”: Made with tomatillos and morita chili
* Salsa criolla is a South American salsa with a sliced-onion base.
* Salsa ranchera, “ranch-style sauce”: Made with roasted tomatoes, various chilies, and spices, it typically is served warm, and possesses a thick, soupy quality. Though it contains none, it imparts a characteristic flavor reminiscent of black pepper.
* Salsa brava, “wild sauce”, is a mildly spicy sauce made with tomato, garlic, onion, and vinegar, often flavored with paprika. On top of potato wedges, it makes the dish patatas bravas, typical of tapas bars in Spain.
* Guacamole is thicker than a sauce and generally used as a dip; it refers to any sauce where the main ingredient is avocado.
* Mole (Spanish pronunciation: [ˈmole]) is a Mexican sauce made from chili peppers mixed with spices, unsweetened chocolate, almonds, and other ingredients.
* Mango salsa is a spicy-sweet sauce made from mangoes, used as a topping for nachos. It is often also used as a garnish on grilled chicken or grilled fish due to the sauce’s gamut of complementary flavors.
* Pineapple salsa is a spicy and sweet sauce made from pineapples, used as an alternative to the mango salsa.
* Chipotle salsa is a smoky, spicy sauce made from smoked jalapeño chili peppers, tomatoes, garlic and spices.
* Habanero salsa is an extremely spicy salsa, where the piquancy comes from habanero peppers.
* Corn salsa is a chunky salsa made with sweetcorn and other ingredients, such as onions, and chiles (either poblano, bell peppers, and/or jalapenos), made popular by the burrito chains for burritos, tacos, and quesadillas.
* Carrot salsa is made with carrots as the base.

 

There are many other salsas, both traditional and nouveau, some are made with mint, pineapple, or mango.
Outside of Mexico and Central America, the following salsas are common to each of the following regions; in Argentina and the Southern Cone, chimichurri sauce is common. Chimichurri is “a spicy vinegar-parsley sauce that is the salsa (and leading condiment) in Argentina and Uruguay, served with grilled meat. It is made of chopped fresh parsley and onion, seasoned with garlic, oregano, salt, cayenne and black pepper and bound with oil and vinegar.” In Costa Rica, dishes are prepared with salsa Lizano, a thin, smooth, light brown sauce. In Cuba and the Caribbean, a typical salsa is mojo. Unlike the tomato-based salsas, mojo typically consists of olive oil, garlic, and citrus juice, and is used both to marinate meats and as a dipping sauce. In Peru, a traditional salsa is peri peri or piri piri sauce: “The national condiment of Peru, peri-peri sauce is made in medium to hot levels of spiciness—the more chile, or the hotter variety of chile used, the hotter the sauce. Original peri-peri uses the African bird’s eye chile (the African word for the chile is peri-peri). Milder sauces may use only cayenne and serrano chiles. To a base of vinegar and oil, garlic and lemon juice are added, plus other seasonings, which often include paprika or tomato paste for flavor and color, onions and herb—each company has its own recipe. It is also used as a cooking sauce.*

 

Most jarred, canned, and bottled salsa and picante sauces sold in the United States in grocery stores are forms of salsa cruda or pico de

Commercially prepared American salsa

Commercially prepared American salsa

gallo, and typically have a semi-liquid texture. To increase their shelf lives, these salsas have been cooked to a temperature of 175 °F (79 °C). Some have added vinegar, and some use pickled peppers instead of fresh ones. Tomatoes are strongly acidic by nature, which, along with the heat processing, is enough to stabilize the product for grocery distribution.
Picante sauce of the American type is often thinner in consistency than what is labelled as “salsa”. Picante is a Spanish adjective meaning “piquant”, which derives from picar (“to sting”), referring to the feeling caused by salsas on one’s tongue.
Many grocery stores in the United States and Canada also sell “fresh” refrigerated salsa, usually in plastic containers. Fresh salsa is usually more expensive and has a shorter shelf life than canned or jarred salsa. It may or may not contain vinegar.
Taco sauce is a condiment sold in American grocery stores and fast food Tex-Mex outlets. Taco sauce is similar to its Mexican counterpart in that it is smoothly blended, having the consistency of thin ketchup. It is made from tomato paste instead of whole tomatoes and lacks the seeds and chunks of vegetables found in picante sauce.
While some salsa fans do not consider jarred products to be real salsa cruda, their widespread availability and long shelf life have been credited with much of salsa’s enormous popularity in states outside of the southwest, especially in areas where salsa is not a traditional part of the cuisine. In 1992, the dollar total of salsa sales in the United States exceeded those of tomato ketchup.

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Yeah, we're crazy about chicken.

Sharing the passion for cooking!

Life is meant for Good Food, Good Friends & Great Adventures

Bonnie's GF Bakery

Specializing in Glutenfree bakes

Fun Cooking Station

Homemade food made with love

Collectiveness

Random thoughts of mine.

The Quirk and the Cool

Thoughts and conversation about food, and other interests, being shared from beautiful Sydney, Australia.

SO MUCH FOOD

Approachable and exciting recipes for the adventurous home cook!

Moss En Place

Vegetable forward, feel good food