=Homemade Roasted Salsa, recipe
=Melinda's Garlic Sauce, product review
=Fiery Food Festivals
=Rick Bayless's, Mexico:One Plate at a Time, suggested reading

Enjoy, and please tell me what you think;)

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Being that I am a lover of Mexican food, and have been making my own salsa for years, I thought it only appropriate to share my favorite recipe for tomato-serrano salsa.

Ingredients:
7 tomatoes (plum or roma preferred)
5 serrano peppers (of course add more to suit your taste)
1/2 onion
2 cloves garlic
1/2 cilantro bunch

Preheat your oven to 450 degrees. Spread the tomatoes and peppers on a cookie sheet or other tin and roast on the upper rack(about 4 inches below heat) of your oven for about 10 minutes or until skin starts to blacken. Remove from oven and use tongs to turn over and repeat for 10 more minutes. After both sides of tomatoes and peppers are charred, remove from oven. If you want to remove the skin, allow to cool in a plastic bag(ziploc, etc.), then remove skin. I like the taste of the cooked skin, so I leave them on.

Finely chop the onion, garlic, and cilantro.

In a blender or food processor, add tomatoes and peppers, careful to reserve as much of the liquids as possible. Add onion and garlic. Pulse the contents a few times to your desired consistency. Then add the cilantro, and salt to taste.

That's all there is to it. Enjoy with your favorite chips or tacos or whatever your imagination can dream up. And send me any suggestions or comments you have. For more salsa recipes, visit our page on salsa recipes.



Product Review:
Melinda's Garlic Sauce is quickly becoming one of my personal favorites. They took her world famous Habanero Sauce and added garlic, oh my! I have used it in chicken noodle soup, mixed in with my salad dressing, and on numerous other dishes. It is very versatile, with quite a good kick to it. Very tasty. I don't really like sauces that are just hot, and provide no taste. Give her a spin, here . And tell me what you think.

Festivals:
As spring begins to take over North America, food festivals are popping up all over. I plan on taking in at least a few over the next month. One fiery foods festival, and one Cajun and Down Home cooking festival. I love to go and enjoy the different creations that people come up with. There is just no end to finding ways to spice up food. Tell me what is going on in your area.

Suggested Reading:
In keeping with the theme of salsa, I can honestly say that the bible of true Mexican cooking is Rick Bayless's, Mexico: One Plate at a Time . It goes into depth(and I mean depth), showing you how to cook any Mexican dish imaginable, just like they do down south of the border. He gives you recipes for the foundations of Mexican cuisine, his essential sauces, and then shows you how to use these in your daily cooking. A must read, if you want to learn authentic Mexican cooking.

Updates:
Many parts of Chile-Pepper-Sauces.com are changing, so keep checking back to see what is new. I will keep you updated monthly on what's changed. Also, please tell me what you think of the site. Your comments and suggestions are appreciated.

That's it for this month. Now, go out and enjoy some chile peppers, and report back to me.