AUTHOR: Mark Miller, with Mark Kiffin and John Harrisson
PUBLISHER, COPYRIGHT INFO: Ten Speed Press, 1994
DESCRIPTION: Oversize trade paperback, 4 1/2" x 10 1/4", 148 pp.
BLURB/FLYLEAF: There's magic in the word - fun, excitement, pulsating music, and the wonderful tastes of this seasoning of the 1990s. Salsas zesty spirit adds to any meal and sends ordinary ketchups and other condiments to the back shelves of your kitchen.
Celebrate with any of these 100 salsas - whatever your mood, whatever you're cooking - you can find a salsa to match. Make every day a salsa day - down with dull, boring food!
JUST ONE GREAT RECIPE FROM THIS AMAZING COOKBOOK: WILD MUSHROOM AND SUN-DRIED TOMATO SALSA
4 oz. morel and/or chanterelle mushrooms, or 1 portabello mushroom
3 T. extra-virgin olive oil
1/2 c. onion, diced
3 Roma tomatoes, blackened
1 c. sun-dried tomatoes in oil, diced
3 T. toasted red bell pepper, peeled, seeded, and diced
2 t. minced roasted garlic
1 1/2 T. minced fresh Italian parsley
2 t. balsamic vinegar
2 T. fresh lemon juice
1 t. salt
1 t. freshly ground black pepper
Brush the mushrooms with 1 T. of the oil and grill until tender. Cut into 1/4" dice and transfer to a mixing bowl. Heat another T. of oil in a skillet and saute the onion for 5 minutes over medium heat. Add to the mixing bowl. Cut the blackened tomatoes in half and squeeze out and discard the seeds and juice. Chop and add to the mixing bowl. Add the remaining tablespoons of olive oil and the remaining ingredients and combine thoroughly.
Serving suggestions: With pasta or as a pizza topping.