Tonia’s Kitchen, a nationally syndicated radio show, is where food and wine lovers explore, practice and grow. Listeners hear Tonia talk with top chefs, groundbreaking cookbook authors, fellow foodies and experts in the worlds of wine and gastronomy. Aspiring kitchen masters are invited to have a seat at the table in Tonia's Kitchen where they'll learn that, whatever they cook, taste and nutrition go hand-in-hand and they'll be taken beyond everyday ingredients!
Friday, September 11, 2020
No Need For Tomatoes with this Salsa
It's true, when you think of salsa, tomato is probably the first thing that comes to mind. But we at Tonia's Kitchen like to challenge conventional notions and one way to do that, is start with squashing the idea that all salsas have to be tomato-based. Susan Volland, who wrote the new cookbook Mastering Sauces told Tonia about her Butternut Squash and Piquillo Pepper Salsa. She used raw butternut squash that's been lightly boiled, and mixed with scallion greens and roasted Piquillo pepper, along with a little chipolte. It's a wonderfully bold salsa, that may have you not missing the tomato