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.
This traditional tapa is not anything like a Mexican tortilla. A Spanish tortilla is a large, thick, omelet-like cake made with potatoes and eggs and is served at room temperature. Romesco sauce is an all-purpose Spanish sauce that is served with a wide variety of dishes. From the Tarragona region, this Catalan sauce combines two of the most popular horticultural imports from the New World---chiles and tomatoes. The sauce gets its name from the romesco chiles that are used but are not readily available outside of Spain. The combination of ancho and New Mexican chiles approximates the taste.