Salsas! by Glenn Andrews

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Glenn Andrews
32 pages
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What we've come to think of as salsa is commonly served cold, and it's brimful of ingredients, with very little liquid. It's often fairly spicy, but you can control the amount of heat to suit yourself.

Whatever salsa is, we love it. In the past year or two, grocery store sales of salsa have beaten out those of ketchup, the all-American condiment! Many of us especially enjoy the fact that most salsas are fat- and cholesterol-free, and very few contain any added salt.

When you wander through your local grocery store, you’ll see a vast array of bottled, professionally processed salsas. They might be very good – but they really can’t hold a candle to the ones you make yourself!

Table of Contents

  • Introduction
  • A Few Words about Chiles
  • Preserving Your Salsas
  • Salsa Recipes
  • Red Salsas
  • Green Salsas
  • Hotter-than-Hades Salsas
  • Fruit Salsas
  • Vegetable Salsas
  • Salsas from Around the World
  • Some Great Ways to Use Salsas 

From the soil to the seed to the food you eat - we'll help you grow your best garden!

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