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Vaqueros' "Five Salsas" Recipe

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This recipe for Vaqueros' "Five Salsas", by , is from Cooking Diary of a Texas Cowgirl, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denise Sypesteyn
Added: Tuesday, April 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Included in this section you will find five great salsa recipes from my restaurant, Vaqueros, which I owned with my ex-husband Willem Sypesteyn in New Orleans, Louisiana. I dedicate them to Willem.

Directions:
Directions:
Each recipe has its own directions included.

Personal Notes:
Personal Notes:



In 1993 I paid homage to my Texas heritage by opening a Southwestern restaurant in the city of New Orleans, where there was little or no reference to Texas or Mexican culture or cuisine. The restaurant was dedicated to the Texas and Mexican “cowboys”, whereby the name, Vaquero’s (the Mexican name for cowboy).

We created a unique appetizer platter that offered five salsas, utilizing different flavors and cooking methods. The salsas were served with a lovely combination of red, yellow and blue corn tortilla chips. This is a colorful appetizer that is bursting with flavors and is always a bit hit at dinner parties. There’s a little prep time involved, but many of the ingredients are the same, just prepared differently ¬– some raw, some cooked, some roasted ¬– so you can prep the vegetables in bulk and simply measure what is needed for each recipe.

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