Heres how it works.
The raised side of the Salsabol curves back over into the bowl to form a perfectly-engineered ramp to guide the salsa directly onto your chip. Just scoop your chip up the high side and the bol will do the rest.
The first thing I noticed when I took my Salsabol out of its box is how pretty it is. It has a sleek, curvy shape that will go with any decor. Plus, you can get it in any color you like, as long as its yellow. Luckily, I happen to love yellow.
To christen my new Salsabol, I decided to make some delicious homemade salsa over the weekend. This Spicy Melon Salsa is quite possibly one of the best salsas Ive ever eaten, and it is a snap to make! Its put together with a mix of cantaloupe, honeydew and watermelon, blended with some red onion, jalapeno, lime juice, fresh mint and my secret ingredient Sriracha sauce. Thats right Sriracha! Sriracha sauce is a Thai hot sauce found at any Asian market. It is wonderful on everything from eggs to French fries, and it gives this salsa the perfect little spicy kick without making it too hot to handle.
All you do is dice up the melons, onion, jalapeno and mint in little, tiny pieces and swirl in the lime juice and Sriracha. I also added a large pinch of both salt and sugar to balance out the flavors. The salsa was light, crisp and just slightly sweet, playing perfectly off of the tart lime and spicy Sriracha.
And yes, my Salsabol worked great! Not a drop of that lovely salsa went anywhere but on the blue corn chips I served it with.
If you want to join the Salsabol revolution too, visit Tom and Michaels site and get a Salsabol for yourself. They're selling for $12.97. I think its gonna be big!
*The Salsabol was provided to me as a gift by the company in the hope that I would like it and review it. I did like it and this review reflects my personal opinion of the product. Creative Loafing makes no guarantees or warranties regarding the product.
Spicy Melon Salsa
1 cup diced cantaloupe
1 cup diced honeydew
1 cup diced watermelon
1/2 cup diced red onion
1 jalapeno pepper, seeded and minced
Juice of one fresh lime
1/2 teaspoon superfine sugar (If you dont have superfine sugar, you can just grind some regular granulated sugar with a mortar and pestle.)
1 pinch salt
1 squirt Sriracha sauce to taste
2 tablespoons minced fresh mint leaves.
Mix all ingredients together in a bowl and toss. Refrigerate until ready to serve.
Makes about 2 cups.
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