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The history of Salsa sauce originated with the Inca people. Salsa (combination of chilies, tomatoes and other spices) can be traced to the Aztecs, Mayans and Incas. The Spaniards first encountered tomatoes after their conquest of Mexico in 1519-1521, which marked the beginning of the history of Salsa sauce. Aztec lords combined tomatoes with chili peppers, ground squash seeds and consumed them mainly as a condiment served on turkey, venison, lobster, and fish. This combination was subsequently called salsa by Alonso de Molina in 1571.

Charles E. Erath of New Orleans was the first person in salsa sauce history who began manufacturing Extract of Louisiana Pepper, Red Hot Creole Peppersauce in 1916. A year later, La Victoria Foods started Salsa Brava in Los Angeles.

In Louisiana in 1923, Baumer Foods began manufacturing Crystal Hot Sauce and in 1928 Bruce Foods started making Original Louisiana Hot Sauce - two salsa sauce brands that are still in existence.

In 1941, Henry Tanklage formed La Victoria Sales Company to market a new La Victoria salsa line. He introduced red and green taco, and enchilada sauces - the first of salsa hot sauces in US. He took over the entire La Victoria operation in 1946, which manufactures ten different hot sauces now covering the entire salsa spectrum, including Green Chili Salsa and Red Salsa Jalapea.

According to the hot sauce history, salsa manufacturing in Texas began in 1947 with David and Margaret Pace and their picante sauce. In 1952, La Victoria Foods introduced the first commercial taco sauce in US and in 1955, La Preferida launched a line of salsas.

In 1975, Patti Swidler of Arizona launched Desert Rose Salsa. Four years later, in Austin (Texas), Dan Jardine began producing Jardine’s commercial salsa, giving Austin the reputation in the history of Salsa Sauce as the hot sauce capital of America. Another Texas company, the El Paso Chili Company, was started in 1980 by Norma and W. Park Kerr. In 1986, Miguel’s Stowe Away in Vermont launched a salsa line and in April, 1986, Sauces & Salsas Ltd. began manufacturing the Montezuma brand of hot pepper sauces and salsas in Ohio.

Between 1985 and 1990, Mexican sauce sales grew seventy-nine percent; between 1988 and 1992, the percentage of American households buying salsa increased from 16 to 36. By 1992, the top eight salsa manufacturers in the history of salsa sauce were Pace, Old El Paso, Frito-Lay, Chi-Chi’s, La Victoria, Ortega, Herdez, and Newman’s Own. By 1993, competition from smaller salsa companies was so fierce that Pace, Old El Paso, and six other brands saw Texas sales decline three percent.

The big news in 1994 was the buy out of two of the largest companies in the Fiery Foods Industry. Numero Uno salsa manufacturer, Pace Foods, was sold to Campbell Soup Company for an astronomical USD1.1 billion.

Some of the best sauces ever produced in the history of Salsa Sauce

Jose Goldstein Artichoke Garlic Salsa contains artichokes from Spain with mouth-watering California garlic. A sure hit with a bag of chips or your favorite meat. Great on pasta too!

La Paloma Hot Salsa and La Paloma Mild Salsa are the best of its kind. Once you savor the fresh, robust flavor of La Paloma Salsa, you’ll be hooked.

Scorned Woman Salsa has won the 1st Place in Fancy Food Magazine’s Hot & Spicy Food Show in 1997.

For most of us, brewing up our morning cup of coffee is more
than just a necessity, it is a matter of convenience. Each
night, millions of us coffee lovers pile heaping tablespoons of
our favorite gourmet coffees into those paper filters, fill the
tank of our coffee makers with water and set the timer so that
our coffee is ready and waiting first thing in the morning.

But why would anyone spend good money on the finest gourmet
coffee beans or fresh ground gourmet coffees and use just any
home coffee maker.

So if you are like me and you enjoy the finest gourmet and
specialty coffees available, then you must also believe that
they deserve the best and most reliable coffee brewing equipment
available.

Here is a quick list of the most popular coffee brewing methods
& equipment starting from the best:

French Press The French press coffee maker (or press pot)
is universally recognized as the best brewing method, allowing
for the truest coffee taste and aroma. This method actually
brews the coffee in the hot water (as opposed to drip machines
which only pass the water through the coffee and a filter).
After a few minutes of brewing, a metal filter is pressed
through the brew catching the coffee grinds and then trapping
them at the bottom of the carafe. What is left over is
full-bodied coffee with all its aroma and essences.

One of the main advantages to using a French press, other than
great coffee taste, is the amount of control you have. You can
control the water temperature (which incidentally should be
around 190 to 200 degrees Fahrenheit, a temperature that drip
makers do not achieve), you can control the amount of coffee you
want to add, and you can control the brew time. Four minutes of
brew time and 30 seconds of “plunging” time is considered best.

Another great feature about the French press is that it is
extremely portable and only requires hot water. You can take it
camping or use it in places with limited kitchen space, like a
boat or an RV. Some press pots can also be used to brew loose
leaf teas in the same manner.

As an aside, you shouldn’t leave your brewed coffee in the
press-pot with the grounds after you brew it! Either consume it
or transfer it to a carafe, preferably a thermal carafe.

Vacuum Brewer Vacuum brewers aren’t very common, but they
make coffee just about as well as a French press since the
coffee and water are brewing together. A vacuum brewer has an
upper and a lower chamber connected by a tube with a small
filter inside. Coffee grounds are placed in the upper chamber,
and water is placed in the lower chamber. As the lower chamber
is heated, the water rises up to meet the coffee in the upper
chamber where the brewing begins. After brewing, the water (now
coffee) cools and seeps back down into the lower chamber leaving
the used coffee grinds behind in the upper chamber. Ideally, the
upper chamber is removed and the lower chamber is used as a
decanter for the finished coffee. Vacuum brewers can be
electric, stovetop, or even used over a sterno can for dramatic
tabletop brewing!

The Toddy Maker The toddy maker or Cold-Brew Coffee Maker
uses an unusual cold-brewing method that creates a coffee
concentrate. This concentrate is then mixed with hot water to
make coffee. The concentrate can be stored in a refrigerator and
used to make one cup at a time if you so desire. This method
produces a low-acid coffee, which is doctor recommended for
coffee drinkers with stomach conditions.

Although this method of coffee brewing is sounds a bit odd, the
result in taste is pleasantly surprising. One drawback is the
amount of time it takes to brew. A good idea is to brew the
coffee overnight. Once brewed, the concentrate can produce more
than just one pot of coffee, so it’s not a nightly event for a
great cup of morning coffee!

Drip Grind Coffee Makers Drip Grind coffee makers are the
most common and usual coffee brewing method that we are familiar
with. In this method, water is dripped over and passes through
the coffee grinds and a filter and is caught by the coffee pot
below. Despite being the most common brew method it also happens
to be the one which produces a coffee brew with the least amount
of flavor and aroma.

There are generally 2 filter options for the drip grind coffee
makers. Permanent filters: are just what they say,
permanent. They are usually gold-plated so they don’t add any
unwanted metallic taste to your coffee, resistant to corrosion
so they are dishwasher safe and economical because they don’t
need replacing. Permanent filters are preferred because they
allow for better coffee taste as opposed to the second filter
option, paper filters.

Paper filters are the most common filter choice
for the drip grind coffee makers. Unfortunately, paper filters
can filter out more than just coffee grinds. Flavorful oils can
be left behind in the filter and not make it to the finished
coffee brew resulting in less coffee flavor and aroma. Since
permanent filters allow for more liquid to pass through, the end
result is a more flavorful cup.

As you can see, the most common brew method happens to be the
one which produces the least amount of coffee flavor and aroma.
Since, mornings usually need to be made quick and simple, most
people have never had their coffee brewed any other way. If you
are one of these people, don’t just splurge on gourmet coffee’s,
get a small French press maker, start experimenting and
experience the truest coffee flavor & aroma in each cup.

Amuse-bouche is becoming the hottest trend in foods and entertaining. If you enjoy offering your guests interesting fare that always gets raves you should consider learning about the seduction of amuse-bouche.

WHAT IS AMUSE-BOUCHE?

The word amuse-bouche is a french expression, literally translated “mouth-amuser”. And no wonder - amuse-bouche are snappy, single bite creations which combine intense taste sensations in an artistic form.

Amuse-bouche is different from your typical hors d’oeuvres. It is most often offered when guests are seated at the table. Amuse-bouche not only offers guests something to taste while waiting for the dinner, but also sets the ‘flavor’ of the evening. The amuse-bouche should compliment the dinner as well as give guests a sample of the quality of the meal to come.

WHAT CAN I MAKE FOR AMUSE-BOUCHE?

Amuse-bouche concentrates on flavor; often combining simple, intense flavors alongside rich, multi-faceted ones. The focus is on savoring and appreciating the full flavor of a single bite; much as you savor the intensity of a shot rather than having a full cup.

The amuse-bouche can be a combination of bite size, single ingredient bites arranged artfully on a plate or a combination of flavors offered as one serving on a Chinese spoon. You may also choose a rich, flavorful soup (such as vichyssoise) presented in a shot glass along with a spoon.

The key to a good amuse-bouche is quality ingredients. Whether you’re offering simple mandarin slices alongside a savory salmon mousse or a skewered shrimp with a complex marinade, you will want to use the highest quality and most decadent ingredients you can obtain.

PRESENTATION

Second only to quality ingredients and full flavor is presentation. Amuse-bouche follows the French tradition of artistic presentation. Find amuse-bouche ideas online and take note of the visual presentation. While not complex, the resulting impression is one of style and attention to details. Garnish sparingly and preferably use a simple white plate for optimum presence.

If you are so inclined you may wish to entertain your guests with a variety of amuse-bouche at an evening gathering rather than simply a prelude to a sit down dinner.

You may also choose to compliment your amuse-bouche with a well chosen wine. Some recipes will indicate a suitable wine or you can base your selection on the dominating flavor of the amuse-bouche.

There are several fine recipe books to guide you as you begin exploring the pleasures of amuse-bouche, but let your creative spirit shine as you take inspiration from the simple pleasures of flavor and entertaining and create your own unique ‘mouth-amusers’ for your guests.

You too, can manoeuvre in the unfamiliar waters of gourmet cuisine, with just a few well-learned techniques that are easy to master, and build a repertoire of literally hundreds of dishes and deserts. Let Geoffrey set you on the path today, to gastronomical delights! www.free-recipe-books.com