மலர் பிராங்கோ News Today : Breaking News, Live Updates & Top Stories | Vimarsana

Print
My father loves his salsa fresca. And he loves it super spicy. To this day, when he makes it, he does so in absurdly large quantities, just like he did when I was young and still living at home. I remember jars of it taking up space in the refrigerator at the start of the week, and by week’s end, he and my sisters would have polished it off. They all adored the spicy tomato-based condiment that was a staple at every one of our meals.
Me, not so much.
I have not been shy about announcing just how much of a wimp I am when it comes to very spicy food, and believe me, my dad’s salsa was a four-alarm heat-making machine. When I was a kid, I was not fond of any level of spicy heat in my food. As an adult, I’ve come to appreciate it a little more but still not the kind of heat level that knocks you over with the first whiff and then hammers you as you eat it. Nope. Give me a salsa with one- or two-alarm heat any day. ....

United States , Flor Franco , Les Dames , California Extra Virgin Olive Oil , Macha With Guajillos , California Olive Ranch , Cobram Estates Classic , California Extra Virgin Olive , ஒன்றுபட்டது மாநிலங்களில் , தம Ul லிபாஸ் , மலர் பிராங்கோ , லேஸ் பெயர்கள் , கலிஃபோர்னியா கூடுதல் கன்னி ஆலிவ் எண்ணெய் , கலிஃபோர்னியா ஆலிவ் பண்ணையில் , கோப்ரம் தோட்டங்கள் செந்தரம் , கலிஃபோர்னியா கூடுதல் கன்னி ஆலிவ் ,