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.
Why wouldn’t the cooks of Cerén have developed sauces to serve over meats and vegetables? After all, there is evidence that curry mixtures were in existence thousands of years ago in what is now India, and we have to assume that Native Americans experimented with all available ingredients. Perhaps this mole sauce was served over stewed duck meat, as ducks were one of the domesticated meat sources of the Cerén villagers.