Chef Rossy Earle is the creator of SupiCucú Latin American specialty foods. Her first offerings to go on sale are Diablo’s Fuego hot sauce and its sweeter sister sauce, Diabla’s Kiss. Earle’s Salsa Fresca balances creaminess with smoky, hot and citrus notes.
The guest of honour: Hearts of palm. “I add them for extra texture,” says Earle.
The refresher: Chopped cilantro, parsley and oregano give fresh and balanced herby flavour.
The non-conformist: Earle flame-roasts and smokes sweet red peppers for a taste of barbecue and intensifies the effect with a shake of smoked paprika.
The fire starter: Earle likes her salsa flavours well balanced. Serranos or jalapeños add just enough heat.