Tasting and enjoying wines to
develop new salsa recipes
develop new salsa recipes
Chuck Cardamon at the 2007
SalsaVino event at Livermore
Valley Cellars Winery on Cinco
De Mayo weekend.
SalsaVino event at Livermore
Valley Cellars Winery on Cinco
De Mayo weekend.
| Just Released-3rd edition book of unique salsa recipes created to pair with Wines and Assorted Delicacies |
Chuck Cardamon-Rennaissance Man
 | AS SEEN IN THE FOLLOWING SITES: |
| FOODIEBRIDE | |
| VICTUALS and LIBATIONS | |
| BAKE SPACE- A place for Cookers and Cakers | |
!!SALSAVINO-A book of Unique Salsa Recipes!!
 | |  | |  | |  | |  |
Only $19.99
+$8.00 shipping and handling
Double Plastic cover, spiral
wire bound, 91 unique recipes
on card stock pages.
$2.00 from the sale of each
book is donated to the US Navy
UDT/SEAL Museum, , a
non-profit organization
+$8.00 shipping and handling
Double Plastic cover, spiral
wire bound, 91 unique recipes
on card stock pages.
$2.00 from the sale of each
book is donated to the US Navy
UDT/SEAL Museum, , a
non-profit organization
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This recipe is from my SALSAVINO cookbook
(pg 36)
This salsa recipe was created to pair with a
1998 Livermore Valley Cellars Alicante Bouchet.
"Biff", the winemaker created 2 styles of this
varietal, a Yin and a Yang. This was the Yang
version and was a bold red wine and would pair
well with this salsa.
(quoted from the book) Spending time in both
Costa Rica, with their prevalence of black
beans, and Mexico with their roasted elotes
(street vendor grilled corn on the cob) was my
inspiration for this creation. The chewiness and
toasty flavor of the wine matched the corn and
bean flavor and texture.
1c Canned Blk Beans, drained
1c Canned Blk Beans, blended with juice
1c roasted sweet corn, cut from cob
1c Tomato, diced
1/2 c Sweet Onion, chopped
1ea Jalapeno chili, chopped
Salt to taste
Pepper to taste
(pg 36)
This salsa recipe was created to pair with a
1998 Livermore Valley Cellars Alicante Bouchet.
"Biff", the winemaker created 2 styles of this
varietal, a Yin and a Yang. This was the Yang
version and was a bold red wine and would pair
well with this salsa.
(quoted from the book) Spending time in both
Costa Rica, with their prevalence of black
beans, and Mexico with their roasted elotes
(street vendor grilled corn on the cob) was my
inspiration for this creation. The chewiness and
toasty flavor of the wine matched the corn and
bean flavor and texture.
1c Canned Blk Beans, drained
1c Canned Blk Beans, blended with juice
1c roasted sweet corn, cut from cob
1c Tomato, diced
1/2 c Sweet Onion, chopped
1ea Jalapeno chili, chopped
Salt to taste
Pepper to taste
