Food Directory

Food Home:- Shopping: Food: Condiments: Sauces: Salsa:

 

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• Arizona Pepper Bandits - Salsa products in mild, hot pepper, fruit, and fire roasted flavors. Also offers gift baskets and recipes.
• Bandana Bandito - Quality Tex/Mex style salsas and sauces from San Antonio, Texas.
• Big Dawg - Offers a variety of salsas from mild to very hot, plus a variety of seasonings.
• Clint's Picante - Offers several varieties of Texas salsa, including chipotle, black bean corn, and salsa verde.
• Hair of the Ferret Gourmet - Since 1985, mild, medium, hot, and flaming hot salsa from Crown Point, IN.
• Hooks U Salsa - Texas homemade salsa by bottle or by the case.
• JC's Midnite Salsa - JC now offers his award winning gourmet salsa and dips online.
• Jose Madrid Salsa - Produces eleven varieties of salsa; site provides a company history and online order form.
• Kylito's Salsa Company - Salsa offered in gentle, original, or hot varieties. Online shopping and market location information.
• Mad Butcher Salsa - Producing homemade salsa. Includes the company's history, product descriptions and order information. Located in Ruthven, Iowa.
• Maria Rae's Gourmet Foods - Original homemade salsas, chips, seasoning mixes, and recipes.
• Red Gator Salsa - Offers different heat levels. Minimum order is 4 pack.
• Ro-Bears Salsa - Offers Texas salsa and gift baskets.
• Salsa Xochitl - Chipotle salsa based on an Aztec recipe. Case orders.
• Santitos Salsa - San Antonio, Texas. Offers mild, medium, hot, and chipotle salsas.
• Slap Yo' Mama Salsa - Homemade salsa, made in Georgia. Offered in original and hot variety.
• Vern's Queso and Salsa Products - Salsa, queso, salsa verde, and jalapeno jellies.
• Wildcat Salsa - Offer a variety of salsas, jellys, and syrups, as well as soaking sauces in various types and heats.

Random Indian Recipes:-

• Chicken Kabab
  First wash chicken mince and drain. In a big dish take chicken mince, green chilly-ginger-garlic paste,finely chopped onion and coriander leaves. Mix well and add salt. Mix again and make small balls. Refrigerate for an hour. Heat oil in kadai and fry the kababs in hot oil on low flame till golden brown. Serve hot with tomato ketchup.
  
  
• Bhakarwadi
  In a dish take maida,1 cup besan and add salt . Knead hard dough with 2 tbsp oil and a little water. Cover with a moist cloth. Roast coconut,sesame and khuskhus seeds lightly. In a mixer take sesame,khuskhus,grated coconut and Fennel seeds. Run a mixie for a minute. In a dish take roasted 1 tbsp besan, ground paste,ginger garlic paste,red chilly powder, garam masala powder,cumin powder,coriander powder,asafoetida, sugar and salt. Mix well and add 2 tsp water. Take a midium size ...
  
  
• Stuffed Bangda
  First clean the bangda.remove eyes and tail. Give cuts on stomach both the side. Apply lemon juice and little salt.keep aside for 10 min. In a bowl take red chilly powder,turmeric,ginger paste,tamarind pulp and salt. Mix well and apply this chutney to bangda. fill chutney also in stomach. Keep aside for 20 min. Dip bangda in rice flour and fry in hot oil on mid. flame. Stuffed bangda is ready.
  
  
• Medu Vada
  Soak urd dal in water for at least 5 hours and grind it without water. Add salt,black pepper powder and beat well to make it light and fluffy. Add chopped coriander leaves,curry leaves and green chilly pieces. Heat oil and Shape the daal mixture into flat rounds and make a hole in the center. Add little rice flour if shape is not forming. Fry first over high heat and then over lower heat till golden brown. Remove the vada out of oil and drain on absorbent paper. Serve hot with green chutney or sambar.
  
  
• Sambar Masala Powder
  Fry mustard seeds and asafoetida in little oil. Fry other remaining ingredients one by one. Mix all and make a fine powder. Store in a air tight container. Sambar masala powder is ready to use for dosa and idli.
  
  
• Batate Pohe
  First clean poha, wash, drain and keep aside. Cut onions,green chilly and coriander leaves. Make thin pieces of potato. In a pan heat oil and add mustard seeds,cumin seeds,green chilly and kadipatta. Then add onions and saute it till brown. Now add potato pieces and mix well. Sprinkle water on potato and cover the pan. Allow to cook potato for 2-3 min. Add turmeric powder and salt. Now add poha and mix well. Lastly add sugar,grated coconut and chopped coriander leaves. Cover the pan and allow to cook on ...
  
  
• Puranpoli
  In a big bowl take maida,oil,salt and turmeric powder. Mix well and add enough water to make soft dough. Keep aside for 30 min. In a pan boil dal till soft. Remove extra water and add ...
  
  
• Kadboli
  In a pan heat butter and add rice flour,maida,Sesame seeds,red chilly powder and salt. Mix well and knead dough using hot water. Cover the dough and keep aside for 40 min. After 40 min knead again and make small balls out of dough. Now make into rope and give kadboli shape. Heat oil in a kadai and fry kadbolis on low flame till dark brown. Allow to cool and store in air-tight container.
  
  
• Aamras
  Soak alphonso mangoes in water for 1 hour. After 1 hour press mangoes by fingers lightly. Remove the tip and skin of mangoes. Press and take out the pulp into a bowl. With the help of milk take out all the remaining pulp of the seeds. Mix both in the blender and blend till smooth. Add sugar and elaichi powder. Enjoy with hot puris.
  
  
• Dal Fry
  Wash tur dal and soak in water for 30 min. and cook in a pressure cooker. Cut tomato,onion,ginger and garlic into fine pieces. In a pan heat oil and add mustard seeds,jeera and kadipatta. Then add red chilly and ...