|Wednesday, Nov 14, 2012 - 10:30 PM
"Salsas That Cook"
In their Chicago backyard, Rick and his daughter, Lanie, gather the last of the season's tomatoes to make a big batch of Salsa Mexicana, the fresh tomato salsa sometimes known as Pico de Gallo. And that's the starting point for a fast-paced salsa dance that goes way beyond tomatoes. In Mexico, salsas can be bright and fresh, dark and earthy, red or green, raw or roasted - and they're more of a condiment for food than a dip for chips. D
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