1:00 p.m. to 2:00 p.m.
A734, Dubinsky Student Center
Join the FIT Culinary Arts Club as we celebrate Hispanic Heritage Month with a cooking demonstration and tasting of salsa, a classic Hispanic condiment. Learn how easy, healthy and versatile salsa can be in your kitchen. Besides the classic recipes, Chef Michael Cokkinos will prepare a roasted peach ginger salsa, a strawberry gazpacho, as well as some other surprises for you to sample. Recipe notes will be provided. Everything is free, so come and enjoy.
“Salsa” in Spanish, Arabic, and Italian is used to denote any kind of sauce, but in Mexico salsa is almost always a spicy, hot sauce that is often made from tomatoes and considered a typical Mexican condiment, especially in the form of dips. Known also as “red sauce,” salsa usually comprises lime juice, chili peppers, onions, cilantro leaves, and other coarsely chopped raw ingredients, in addition to tomatoes. The origin of salsa dates back to the time of the Aztec, Mayan and Inca civilization, but it was the Spaniards who first came across tomatoes, after they first conquered Mexico (1519-1521). This is when the history of salsa food began to take shape. Aztec lords began to make a mixture of tomatoes with chili peppers and ground squash seeds. This combination was given the name “salsa” by Alonso de Molina, the Franciscan friar and grammarian, in 1571. Salsa is used as a condiment and eaten with turkey, venison, lobster, and fish.