The spicy sauce (without tomato) on the left, has a nice contrast next to the milder (with tomato and onion) on the right, both in terms of colour, and flavour... click on image for more
Seeing Red, but in a Good Way
Author: Irene
Mexican born with Japanese background living in Canada who loves science, cooking and gardening
Backyard Stories: Parsnips are Zen
Parsnips are one of those vegetables that I like from my garden, but never had an interest in buying from the supermarket... click on image for more
St. Patrick’s Day Special – Colcannon Quesadillas, Green Sauces and Green Mexican Beer
After setting the table with the frosted beer mugs, cold drinks, natural green dye and a couple of spoons for mixing, I also set the sliced jalapeños, sour cream and green sauces at the table. The quesadillas were topped with cabbage and onions, plated and served immediately. ¡Feliz día de San Patricio! ... click on image for more
Moving on to Greener Salsas
The two sauces looked pretty next to each other, and they offered two very different flavours even though I started with exactly the same ingredients for both ... click on image for more
The Fantastic Four – Building the Salsa Repertoire
There are many - and I mean many - Mexican sauces; I have found that a good way to start is to learn how to make these four basic ones, and then build the repertoire from there: ... click on image for more
My Slice of Mexico 