search for books and compare prices
Tables of Contents for Salsas
Chapter/Section Title
Page #
Page Count
Introduction
iv
Salsas
Grilled Nopal and Poblano Chile Salsa
1
3
Tropical Fruit Salsa
4
2
Huitlacoche--Roasted Corn Relish
6
1
Roasted Tomatillo Salsa
7
1
Roasted Corn and Anasazi Bean Salsa
8
2
Tomatillo-Papaya Salsa
10
1
``Hold onto Your Hat'' Habanero Salsa
11
1
Kumquat-Habanero Relish
12
2
New Mexico Red Chile Salsa
14
2
Tomatillo-Avocado Salsa
16
2
Pickled Red Onions
18
1
Mango Salsa
19
1
Grilled Pineapple Salsa
20
7
Bing Cherry--Pistachio Salsa
22
3
Jicama-Watermelon Salsa
24
1
Chicos, Posole, and Grilled Onion Salsa
25
2
Roasted Habanero Pickled Onions
27
1
Lemon Cucumber Salsa
28
2
Roasted Pepper Rajas
30
1
Roasted Pepper Relish with Raisins and Pinon Nuts
31
1
Grapefruit-Orange Salsa
32
2
Roasted Tomato Salsa
34
1
Salsa Fresca
35
1
Salsa Rouge
36
2
Olive-Tomato Salsa
38
1
Ingredients
39
1
Cooking Terminology and Equipment
40
1
Chiles
40
1
Resources
41
1
Acknowledgments
42
1
Index
43
1
Santa Fe School of Cooking and Market
44