Share 'Salsas and sauces miscelllaney led me to PeriPeri, Chimichurri and Guasacaca .'
I do make a lot of salsa to go with whatever else fills a tortilla. Basically you check out what you may have on hand and convert that into a sauce like topping. 'Salsas' can be made from almost anything.
But I always yearn for that next level -- another layer to go on top of the food either in a taco or over a grill and roast. Even in a soup.
In this quest, I've settled on PeriPeri as the quinte…
You can share this discussion in two ways…
Share this link:
Send it with your computer's email program: Email this