Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
Issue link: https://www.e-digitaleditions.com/i/195987
Mother in Law's Kimchi Asian Salsas in Cucumber, Cabbage, Seaweed and Eggplant. Following on the popularity of its artisanal kimchi, this company has just launched four salsas in unusual Korean flavors. Tangy cucumber salsa is a mix of cucumbers and carrots seasoned with vinegar, gochugaru chile pepper flakes, sesame oil and scallion. Vinegar, lime juice, sesame oil and scallion make the cabbage salsa ideal as a topping for grilled meats or burgers. Seaweed stars umami-rich black seaweed, carrots and daikon radish. Eggplant, inspired by Italian caponata and Middle Eastern baba ghanoush, marries the purple fruit with red bell peppers and sesame oil. milkimchi.com My Brother's Salsa Helen's Seasonal Select Salsas. For years, the family behind My Brother's Salsa prepared a cranberry orange salsa for the holidays. This past summer, they launched the Helen's Seasonal Select brand, with four small-batch, medium-heat seasonal salsas, including that same cranberry orange (for winter). The collection includes Garden for spring, with tomatoes, cucumber and habaneros; Peach Tomatillo for summer, with peaches, mangoes and habaneros; and Hatch Green Chile for fall. Each is available only in its respective season. mybrotherssalsa.com Sierra Madre Grocery Company Rustic Roasted Vegetable and Fruit 'n Fire Bruschetta Salsas. Tomatoes, bell peppers and onions are just the beginning in Sierra Madre's new vegetable salsa, which adds in roasted butternut squash, portobello mushrooms, carrots and eggplant. White wine vinegar adds acidity, and parsley a verdant note. On the other side of the produce spectrum, the sweet and mildly spicy fruit salsa—replete with mangoes, peaches and pineapple—can be served with fish or poultry. Ginger plus jalapeño and cayenne peppers give it a kick, while white balsamic vinegar and concentrated peach juice amplify the fruits' sweetness. sierramadregroceryco.com Southwest Specialty Foods Ghost Pepper Salsa from Hell and Ass Kickin' Ghost Pepper Salsa. Hot sauce companies have been ratcheting up the fiery qualities of their products. The infamous ghost pepper (or bhut jolokia, one of the hottest chiles around) makes these new salsas from Southwest Specialty Foods tough as nails. The truly incendiary Ghost Pepper Salsa from Hell contains tomatoes, green chiles, onion, ghost pepper, vinegar and freshcrushed garlic. Ass Kickin' Ghost Pepper Salsa is similar in formulation, though slightly less intense in the heat department. asskickin.com Yummy Yammy Sweet Potato Salsas. Sweet potato devotee Lisa Johnson created Yummy Yammy in a quest to feed her family more of the healthful root without the prep time. The brand debuted last year, and this summer saw the unveiling of three new internationally inspired varieties of the sweet potato salsa: Mexican, featuring corn, black beans, lime and spices, and available in mild, medium, and hot heat levels; Moroccan, made with curry, lentils and kale; and Tuscan, with roasted red pepper, white bean and basil. U.S.-grown, roasted sweet potatoes stand out in every flavor of this unique recipe. yummyyammy.com Dina Cheney is the "Taste Test" columnist for Every Day with Rachael Ray, plus the author of several cookbooks, including the new Year-Round Slow Cooker and the forthcoming Meatless All Day. • • • • • • Salt Free Kosher Certifed All Natural No MSG GlutenFree High Fiber NEW! For information contact Ray Leard at 800.359.7873 or email rayleard@purelyamerican.com purelyamerican.com NOVEMBER/DECEMBER 2013 41