Category: Cinco de Mayo

Culinary DIY: Queso

Queso, which is Spanish for cheese, is an appetizer of melted cheeses and peppers. Queso is typically served as a sauce for nachos in Tex-Mex restaurants. Want to wow your guests with a homemade version of this restaurant-style appetizer? We’ll walk you through the steps for a seriously good queso!

Culinary DIY: Queso

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Culinary DIY: Salsa

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Salsa, which is literally translated as the Spanish word for “sauce,” can take many forms. Salsa roja uses cooked tomatoes, while salsa cruda, pico de gallo, and salsa fresca use all raw ingredients. Salsa verde calls for tomatillos and is a delightful green color. And these are just a few of the many variations.
Prepared salsas sold in jars in the United States are always cooked to lengthen their shelf life so they can be sold in grocery stores and markets.
However, once you’ve tried fresh, homemade salsa, practically no mass-produced, jarred variety can compare. Here we show you how to make a chunky pico de gallo.

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Culinary DIY: Guacamole

Guacamole is a Mexican side dish that can seem like a difficult task to take on at home. Following these steps will guide you on your way to making crowd-pleasing guacamole.

Culinary DIY: Guacamole

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From One Extreme to the Other: Chile Peppers

The most common way to organize peppers is by the degree of their heat, or pungency. The chemical that carries the heat in pepper is called capsaicin, and its concentration determines just how hot a given pepper is.

The common measuring unit is a Scoville heat unit (SHU) developed by Wilbur Scoville, a pharmacist, in 1912. The heat ratings are assigned by the results of a panel of taste testers, not objective data.

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