Summary
* "It all depends on the sweetness of the tomatoes and onions, and the hotness of the peppers," says Vizzuett. "Baking is precise, but with salsa you can never tell. No two batches are alike."
* In Mexico, Vizzuett had never heard of the pairing of salsa and chips. "We use salsas to enhance the flavor of meats, fish, soups and vegetables," he says. "But [chips and salsa are] popular here and I'm glad about that."* "I can't believe how popular my salsas are," adds Vizzuett. "I'm not a chef but I guess I have a knack for knowing what goes well."See the full content of this document
Extract
Arturo Vizzuett, Salsa Man
IT'S COMMON for Arturo Vizzuett to walk down a street or through a shopping mall and hear, "Hey, it's the Salsa M...
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