1. Hlizabeth
'M e "n d o e n -
n a ty r -*o n ffi# Ebd
Ba a tr i z'Va n
en sa/sa , (Latin salsa,
ry,o:ld , salted.) ... mixture of sev' .]=.
.:'.
eral edible substances... . :.::tt:1
I
::t;::
; r ;i .: ii ii:'jl,!,:
':iitt
::'1..1
Hsm e r a ld a
I t ' i, '. made to dress or season
Fe in a n d e z food.
. In Spanish, salsa means
' BetLy 'sauce" but the word has
LOn0e m u lti Iayered mean ings. It pasi l l a,chi potl e, habanero to
,a',: ,..
not only has a culinary name a mC l qhandful . A
, ..
meaning but also a musical popul ar bel i ef i s that al l sal -
C a r o lin a one. Today we're going to sas are very hot but not so
The purpose is not to over-
Pen a experience both and by the
w hel m the pal ate but. of
end of our program, we course, peopl e'stastes di f-
hope we can say about this fer.
Na h ir M a r -
..:,,:::::: ' r.ri', word which has passed into
rero our language "it is the spice
B asi c i ngredi ents are toma-
', toes, oni on, garl i c, and ci l an-
,.:
of life" - "es /a salsa de la tro. Tomati l l os are used to
,.. :: ,::..::.:a,:,:, ,.:
Ruth,'McDonald.
':-, vida." make green sal sas, and
there are al so some w onder-
ESLOutreachCo- Culinary ful frul t sal sas, usi ng i ngredi -
ents, such as pl neappl e or
=ordin-tor.l tiis':::l mango.
Wh e n we , ln th e S tates, tal k m;.iiiiiii''-
.... oryPuuiib
li'i', P,lF'rFartiofig.g.rr.i
a b o u t sa lsa , we are usual l y a[,gpp.q]tunlri'.to.::,qJustj+,Fat!'.
=: l
Other terms are used outsi de
.+rary.$V$tem+Cy; referring to the sauces In of Mexi co to descri be a a
PairCollege : M e xica n cu isin e.The basi s vari ety of great condl ments
branch fo r th e M e xica nsal sa i s the
to bri ng zest to food.
ch ili- fr e sh , sm oked, dri ed,
cooked, or raw. The variety Today w e are demonstrati ng
o f ch ilis is In cr edi bl e-* just a few for you to taste '; :
p o b la n o , se r r a no,j al apeno, and try i n your ow n ki tchen.
Ak,$Lit *arr EnrglFsh-as*a-Secorud-LanquageIHSl-] prognam in the libnary,
The libraryoffersa numberof ESLclasses.We also have a bookclub for non-native
speakers-First please
FridayBookClub.For more information, visit our web site-
htm
http://lonestar.edu/3086.

2. Page 2
p*s
ffifl$
Aj i [C o l o m b i a ]
S e rv ew i th C o l u mbi anem-
panadas, g ri l l e dmeats,or Aji [youmayuse any pepper*
use to flavor souPsand chilipequin,
habanera,or
stews. jalapeno pepperl.
Ingredients: Blendthe pepper witha
[aji]
andlemon
water
little juice.
2 cupsof bigtomatoes
1 cupof onions Sievethe peppermixtureand
1 cup of greenonions addthe liquid the other
to
112 of cilantro
cup ingredients.
finelY.
Chopalltheabove
Juice 1 lemon
of
and
iecentlY
PreEented G ar lic and Her b s a u c e Boil cloves in enough water
[Venezuela] to cover-S mins.
10 peeledgarlic cloves Add wine and cookfor an-
other 5 mins.
20 cilantro leaves
Placemixture in blender,
4 green onion stems a d d c r e a m ,a n d b l e n d .
L/2 cup white wine (not Add cilantro and choPPed
sweet) ' 'a,& onions and serve,
otherfoundthat
tess;igdious bitt- t/I/2 -A{-rU*
cups Mexicancream Excellentwith fish and
roomobnces such
as the fox trot or Salt and pepper to taste. shrimp.
Hng; - althougn
not as muchof a
workout salsa
as
* canadd2,000
'iteps or so to a
person's daily
walking total,
AjE [frc'.!ad@r] 1 small tsp. chopped pars- Peelthe tomatoes
- .,2 ley
6 large, red chilis ,K(O'' Removeseeds from the chil-
t""rlt,nno,i, /V '9
I tree tomato cooked for 2-
1 s m a l l t s p . c h o p p e dc o r i - ies
www.salsamia,com ander
minutes in boilingwater Blend both ingredientswith
i bu2z,shtriil Salt to the flavor some water
until skin cracks
2 t bs . good qua l i t y , v e g e - U2 cup hot water or as Sieve and add the other in-
table oi! [corn, sunflower, necessary dilute to de-
to g redients.
oliv el sired thickness
This sauce can be kept fresh
3 s m all whit e o n i o n s covered in the refrigerator
choppedverY fine for 5 days.
Put Som € Sals a In You r Lifel

3. Pa g e 3
Satsaverde uncooked
lMexicol
1 lb tomatillos,husked
L/2 cup finely choPPed
1 teaspoonmincedgarlic
onion
{ Ofr
1 serranochile PePPers, minced
2 tablespoons
L L/2 teasPoons
choPPed cilantro
salt, or to taste
rf,F'"
(.e^u
papery
Remove fromtomatillos rinse
husks and well'
all in and texture.Add a little water if
Place ingredients a blender blend desired
to
necessary.
Season taste
to
suchas enchiladas.
serve with tortillachipsor add to other dishes,
Corn sauce[El Salvador]
2 tbs.flour Melt butterand mix with flour.
2 tbs. butter cilantro milkand
Add onion, and
milk
4 cups
a*oknJ" ;1":::a heatstirrins
medium
10tbs.cornkernels
("t,.t);:::::ffi::::::::,,
,,2mediumwhiteonion <,1.r,.n, -.t /t!41^nvl onLar
leaves
20 cilantro Leave low heatfor
andseason. on
5 mins.
Saltand pepper taste
to
Tomato sauce IEl Salvadori Removeand peel tomatoes. Pupusas are thick masa harina
"cakes" stuffed with meat,
3-4 Largetomatoes Put everythinginto a blender cheeseandlor beans.TheYare
1 g reen c hili and blend. very popularin El Salvador,but
Placesauceback on stove for Guatamalaand Hondurashave
2 clovesgarlic
10 minutes more, stirring oc- their versionsas well.
1 cube chickenstock IKnorr or casionally. Source:hEp/
Goyal latinamcaribbean-
Serve with pupusas.
Water rticle.cfm/
travel.suite101.com/a
en-
Salt to taste iov pupusaswithout leavino h
CilantroIoptional] ome#ixzz0THol0iOo
Cook all ingredientsin a little
water,