The Salsa Canning Cookbook: Discover how to Can and Preserving Salsa for Weeks (with Pictures) (Paperback)

The Salsa Canning Cookbook: Discover how to Can and Preserving Salsa for Weeks (with Pictures) By Emma Williams Cover Image

The Salsa Canning Cookbook: Discover how to Can and Preserving Salsa for Weeks (with Pictures) (Paperback)

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DISCOVER HOW TO CAN AND PRESERVING SALSA FOR WEEKS

Salsa is a healthful addition to a balanced diet. The sauces are low in calories and contain little or no fat. Many of the ingredients contribute vitamins and minerals. Tomatoes, chilis and cilantro contain vitamins A and C. Some ingredients, like tomatoes, contribute potassium and lycopene. While salsa is known by varying names, recados, moles, mojos, recaitos, chimichurris or sofritos, all provide heat and perk up foods. As consumer demand for salsa escalates, the literal translation becomes more applicable. Sauces abound. Some contain ingredients not typically associated with salsa: papaya, mango, plantains and corn.

Salsas can be served cooked or fresh and are called salsa cruda, salsa fresca or salsa verde. Fresh salsas are made with tomatillos, avocados, fresh green chiles, spices and lime juice while cooked salsas use roasted tomatoes, spices and dried red chiles. They can be smooth or coarsely textured, thick or thin, mild or hot. Salsa is being used a lot as a substitute for ketchup. Pretty much anything savory, salty, meaty, fresh, or slightly sweet is even better with salsa on top: chicken, steak, baked potato (red, yellow, sweet, seriously all of them are good). You can even put salsa on a salad and call it a winning meal, especially in the heat of summer.

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Product Details ISBN: 9798365608528
Publisher: Independently Published
Publication Date: November 30th, 2022
Pages: 108
Language: English