Viva la pantry!
Chefs say to stock up on these items to add Latin flavor to your cooking.
Dulce de leche.Its caramelized cows milk, often sold in a jar or can.
Drizzle it over ice cream, use it to flavor cakes or eat it by the spoonful.
Sofrito.A blend of onions, peppers, garlic, cilantro and more, it is sold in jars.
Use it on rice, beans and chicken.
Masa harina.Its a form of corn flour in which the corn kernels are first soaked in an alkaline solution.
Tomatoes, onions and garlic jump into the pot, followed by chicken broth.
Traditionally the soup is served with lime juice and hot sauce.
Its seasoned with a bit of onion and cilantro.
Some cooks add beans, but green peas are also traditional.
This soup will remind you of a beachfront vacation.
Sometimes the soup is thickened with mashed beans.
Salsa, 4 ways
This condiment is so much more than just dip for chips.
Pico de Gallo.A classic combo of diced tomatoes, chiles and onions.
Used as a base for variations such as mango salsa.
Salsa Verde.A zesty mix of tomatillos, green chiles (usually serranos or jalapenos) and fresh herbs.
Great on sopes and chicharrones.
Salsa Roja.Tomatoes, spicy dried red chiles, onions and garlic, cooked and pureed.
Use it in tacos, over eggs or on roasted vegetables.
Salsa de Chile de Arbol.This red-chile and vinegar sauce has considerable heat.
Enjoy it on burritos, seared steak tacos, fried fish and grilled corn.
Marisel Salazar
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