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Whether you favor a team in the game, or just looking forward to the commercials and half-time, Super Bowl Sunday is as good a time as any to throw a party. And every party needs a few spicy snacks.

Published in FOOD & DRINK

Laura Patterson provides this recipe for a traditional red salsa. For variety, Laura suggests adding melted cheese, mashed avocado, or black-eyed peas. She also mixes equal amounts of chopped mango (fresh or bottled) and this basic recipe to make a tropical-flavored sauce you can dip with chips or use on meat and fish.

Mark Lashley, saucier, and Richard Wheatley, sous chef, both of Central Market in Austin, created this unusual salsa recipe especially for the readers of Texas Highways. The chefs say you can use it as a sauce for meat or fish, or simply spoon it over ice cream (chocolate is a winner).

This recipe is adapted from one that appears in Matt Martinez’s Culinary Frontier: A Real Texas Cookbook by Matt Martinez Jr. and Steve Pate (Doubleday, 1997). It’s great with chips, but it’s heavenly with barbecue, steaks, and scrambled eggs. If you don’t have a smoker, a barbecue pit will do.

How hot is too hot? The answer varies from one salsa aficionado to another. For a milder salsa, devein and seed the chilies in the recipe, or simply use fewer chilies.

This salsa provides a delicious condiment for grilled fish.Makes 1 to 1 1/2 cups.

This salsa provides a delicious condiment for grilled fish.

This salsa provides a delicious condiment for grilled fish.

Chef Robert Del Grande suggests the piquant flavor of a pickled jalapeño salsa to set off the taste of grilled steaks, fish, chick, or pork chops.

Makes about 1 1/2 cups.

Makes about 2 1/2 cups.

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