Salsas, Sambals, Chutneys & Chowchows: Intensely Flavored "Little Dishes" from Around the World by Chris Schlesinger and John Willoughby

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  • Elmer's El Salvadorean clam salsa

    • mcvl on June 19, 2012

      Tasty and pleasant, but even the small amount of cilantro dominates the dish and makes it taste too much like ordinary non-clam salsa. If I make it again, I'll try using yerba buena (spearmint) with a tiny, tiny touch of epazote instead of cilantro.

  • Carrot-cucumber acar with fried garlic

    • mcvl on August 21, 2018

      I love, love, love Eastern European cucumber salads, so was delighted to find this Indonesian one I like just as well.

  • Malay quince-chile sambal

    • MeganMason on March 19, 2021

      Can subst granny smith apples for a tasty apple sauce to eat with duck/pork

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  • ISBN 10 0688123376
  • ISBN 13 9780688123376
  • Linked ISBNs
  • Published Apr 14 1994
  • Format Hardcover
  • Page Count 176
  • Language English
  • Countries United States
  • Publisher HarperCollins Publishers Inc
  • Imprint William Morrow

Publishers Text

Start with the head-busting floral heat of the Scotch Bonnet pepper, add a juicy raw mango, some crisp jicama, a handful of aromatic cilantro, and a spritz of lime juice, and what do you get? Dice it up with avocado and corn just off the cob, fresh oregano, raw red onion, and a few dashes of Tabasco, and you’ve got Avocado and Corn Salsa. Succulent peaches? Slice them up, squeeze some oranges and limes, stir in some molasses and a jalapeño or two, and you are ready for Sweet and Spicy Beach Relish.

You get the picture: small effort, big flavor. Using fiery chile peppers, fresh aromatic herbs and spices, and the tropics’ luscious fruits and vegetables, the authors bring you over forty original recipes for the intensely flavored “little dishes” of the world’s cuisines. With their machine-gun succession of intense, flashy, pungent flavors, these dishes can dress up grilled meat or fish, and turn simple beans, rice, or grains into a festive meal.

Included here are chapters on Chutneys, the original relishes; Blatjangs, Atjars, and Sambals, progeny of the marriage between African and Southeast Asian cuisines; Chowchows, Piccalillies, and Other Pickled Things, the traditional “little dishes” of the American South; Relishes, the “home base” of little dishes; and Catsups and Other Condiments, in which America’s most familiar condiment appears in new guises like Smoky Shiitake Mushroom Catsup and Chunky Papaya Catsup.

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