With salsa overtaking ketchup in sales volume in 1992, it made sense that the ketchup makers would fight back. There are several dozen brands of hot and spicy ketchup on the market these days, and more to come. This recipe will keep indefinitely.
The ingredients of this specialty from Russia are similar to the traditional Mexican pico de gallo salsa with the exception that celery replaces tomatoes and dill is added. Georgians spread it thickly onto a piece of lavash (Georgian bread) and wolf it down no matter how many chiles are added to it. Please note that this recipe requires advance preparation, as the adzhiga tastes better when it's served 1 to 3 days after making.
One of the most basic Chiltepin dishes known, this recipe is prepared only in the state of Sinaloa, where the Chiltepins produce fruits all year long. This simple soup is served in mountain villages, and everyone makes his own in a soup bowl.
Originally published in the Alice Bay Cookbook by Julie Wilkinson Rousseau, this recipe is a favorite with Alaska fishermen. It offers a simple and delicious way to serve salmon at a backyard barbecue.
According to Paul Sheehan Jr., owner of Coast Kitchen & Cannery Foods, "After considerable time spent on trial and error, and many additional pounds added, we finally settled on Recipe #17. It's actually one of the simplest recipes we came up with but is one of the best tasting." I've added a sauce, but the dish is also good served without it.