Healthy eating and travel - cooking lessons from a pro
Unfortunately, our food choices when traveling are more often calorie-traps than sexy culinary works of art. They weigh us down and leave us sluggish, tired 
Fresh Salsaand wondering how we'll survive the carb withdrawal when we get home.
Maybe it's time to unleash your inner siren and go for a provocative dish of salsa instead.
John Northcutt, head chef at La Cantera Resort in San Antonio, TX, believes you can find good salsa just about anywhere. "It doesn't take a lot of culinary skill to make good salsa," he says.
And it's quickly replacing ketchup as North America's favorite condiment. Thank God.
Want to experiment with different salsas at home before you travel? Follow Northcutt's tips to transform your creations from ho-hum average to a gastronomic orgasm.
- Flavors are at their strongest when you use fresh ingredients.
- If you're adding lime juice, prepare your salsa just before eating because citrus flavors fade quickly.
- Always keep your tomatoes on the counter rather than in the fridge so their flavors can mature.
- If you're spending more on organic or vine-ripened veggies, keep them at room temperature and use them as soon as possible after purchase.
Need a little inspiration? Pick up The Great Salsa Book, written by celebrity chef Mark Miller and add some zest
Making Love in the Kitchen to your meals.
Salsa, both the dance and the food, really is simple, sexy and oh-so-savory.
Get your partner in on the fun of cooking and.... well, who knew you could make love and dinner at the same time?
Tomatillo Salsa Verde
8 Roma tomatoes (about 1 pound), diced
3 Tbsp finely diced red onion
¾ cup loosely packed julienned basil leaves
1 tsp finely minced garlic
3 tbsp extra-virgin olive oil
1 tsp salt
Thoroughly combine all the ingredients together in a mixing bowl. Allow to sit at room temperature for 1 hour before serving. Serve with pasta, fish or on grilled bruschetta or pizza. Variation: add 1 tbsp balsamic vinegar for a tarter flavor.
Tomatillo Salsa Verde
1 pound tomatillos (about 15) husked, rinsed and roughly chopped 3 serrano chiles, with seeds ¾ cup fresh cilantro leaves (1 bunch) 2 tbsp fresh lime juice 1 tsp sugar 1 tsp salt
Place all the ingredients in a food processor or blender and puree. An all-purpose salsa, but it’s especially good with tortilla chips, seafood and eggs.
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