One, Two, Three Salsa is owned and operated by a husband and wife team out of Arlington. When they are not creating new salsa flavors, they are hard at work with both of their full-time teaching jobs.

While Texans have always dared to put anything from cactus to peas to chardonnay in salsas, the rest of the country now seems to think it can too. What these salsa daredevils are stirring into the mix ...

Today I put salsa on my BLT because we’re out of tomatoes. Next time I’ll do it just because it was tasty! It’s amazing how many things you can do with a jar of good salsa, besides dipping your chips, ...

A year ago it was juice and bread. This year it’s salsa. The rise of each fashionable food spawns a busy cottage industry of appliances, provisions, cookbooks. Often, the books are quickie little ...

The Latin melting pot that was New York in the 1960s and 1970s gave rise to salsa dura, or hard salsa. The neighborhoods of Brooklyn, Queens and the South Bronx were teeming with immigrants from Cuba, ...