Salsa Without the Tomatoes

    

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

For the Gourmet on The Go!

We all know time is short and good food can be at a premium. That's why one cookbook author laid down the gauntlet (or at least a time limit) on her recipes. Caitlin Prettyman, who wrote Fast and Fresh Calmex Cooking, stopped by Tonia's Kitchen to talk about Grilled Pork Chops with Peach Salsa. Two elements here, one involves the homemade honey sauce that you baste the chops with while grilling, and then the fresh Peach Salsa, which you serve them with. Both combine to provide a sweet, yet smokey taste that sings in the summer! The best news here, this recipe is only expected to take you 30 minutes! Caitlin told Tonia she offers a lot of timesaving tips in all her recipes. Because she knows that good food needn't take all day to create!

Salsa, Sans Tomatoes

   

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