4 large pears, cored & cut into chunks1 large red bell pepper, seeded & cut into pieces2 jalapeño chiles, seeded & cut into pieces4 Italian plum tomatoes, chopped1 cup taco sauce1 tsp. garlic salt

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Many people go crazy for dips - be it strawberries dunked in wonderful creamy chocolate, nacho chips with fresh salsa, or buffalo wings in a mouth-watering sour cream coating… After all, what food could be easier to make and more comforting to the stomach than pita bread stuffed with deli hummus dip, fresh veggies, and a drizzle of olive oil!

An in depth guide on how to make salsa.

Simple fresh pineapple chutneyA great pineapple sort of chutneyThis is not really chutney in the traditional thick jammy Indian chutney sense, but it does involve cooking, so it's not really a salsa either

The Michelada is a popular Mexican alcoholic beverage of a genre known in Spanish as cerveza preparada (prepared beer) and in English as a variety of cocktail. There are several variations. In some cases it is similar to a Bloody Mary but containing beer instead of vodka, although a less complicated concoction of Mexican beer with sauces and lime juice added (see recipe below) is also referred to as a Michelada. The drink dates back to the 1940s, when mixing beer with hot sauce or salsa became popular in Mexico. In recent years, the drink has begun to become popular in the United States, and now various ready-made mixes are marketed and sold to US consumers.Simply mixing beer with tomato juice is a popular version of cerveza preparada, but if lacking the salsa inglesa (Worcestershire sauce) or Maggi sauce, this concoction would usually not be referred as a michelada. If the Michelada has any type of hot sauce in it, in Mexico it may be called a "Michelada Cubana" (no relation to Cuba has been found, just as with the Torta Cubana).Recently, major American beer produces have begun marketing cervezas preparada, illustrating the wide variety of recipes in the Chelada/ Michelada category. For example, SABMiller produces Miller Chill which is a "Chelada-style light lager with a hint of salt and lime".. Going a different route, Anheuser-Busch is manufacturing Budweiser Chelada as a combination of lager, clamato, lime juice, and salt. Origin of NameThe Michelada cocktail is often referred to as a Mexican drink, there is neither a clear nor official origin of the name, but the most wide spread versions say that the name came after Mexico's Revolution General Augusto Michel, from San Luis Potosí in central Mexico who used to drink his beer at his favourite restaurant added with some spicy sauces and lemon juice. The other version of the origin of the name, also pointing to San Luis Potosí, says "Michel Esper" invented it in the "Club Deportivo Potosino".But a more believable version is that it means "Mi Chela Helada" (My Cold Beer). Recipe (International Readers)This recipe is the most common way of preparing a Michelada.In a chilled Salt-rimmed mug or glass pour in 325 mL (12 Fl. oz.) of tomato juice or Clamato. Clamato is becoming more common.A few drops of hot sauce, such as Valentina or Bufalo. McIlhenny's Tabasco sauce is not usually used, as it leaves a slight vinegary aftertaste.A few drops of Worcestershire sauceA few drops of Maggi seasoning or soy sauce.Squeeze a lime wedge (lemon wouldn't be strong nor sour enough).Mix the ingredients in the glass.Slowly add one 325 mL (12 Fl. oz.) Mexican beer (preferably a light beer like Sol or Corona).