SALSA WITH A SPECIAL TANG

Andy Doka’s affinity for salsa has been apparent for 16 years, since he introduced Andy’s Bueno Salsa at Oahu farmers markets.

Doka’s regular and “black star” (spicy) salsas maintain a reputation for fresh, clean flavors, made locally.

Now he’s got something new: Andy’s Dill Pickle Chunky Salsa, still a tomato-based condiment, but studded with diced dills that add tanginess and texture.

Doka said the idea came from his daughters. “They diced up a pickle, threw it into my mild salsa and lay in wait for me to taste it and get mad.”

But he liked it, and started testing the new salsa at farmers markets. He introduced it at Kalapawai Market in Kailua in January.

Andy’s is in the middle of a tasting tour of select Safeway stores, a trial run for his pickle salsa. A 16-ounce container is selling at an introductory price of $6.49 through March 15.

Find Andy’s other salsas at most supermarkets and commisaries, Down to Earth, Whole Foods Market and at farmers markets — Kailua (Thursdays), Kapiolani Community College (Saturdays) and Mililani High School (Sundays).

— Betty Shimabukuro, Star-Advertiser

A NEW COKE

Coca-Cola is introducing its first new flavor in a decade — orange vanilla — appearing in stores starting Feb. 25.

Find it in cans and bottles in regular and sugar-free versions.

Coke is, by the way, 133 years old in 2019.

BUBBLES FOR YOUR VALENTINE

A vibrant cocktail, ruby-red and sparkling, will set the tone for an intimate Valentine’s dinner.

Called Los Amores and inspired by a Kir Royale, it was created by Patrick Timmis, beverage director for the Bien Trucha Group, a family-owned Mexican restaurant and catering company in Geneva, Ill.

How to: Muddle (crush) two ripe strawberries in a cocktail shaker, add 3/4 ounce each of lime juice and simple syrup, 1/4 ounce creme de cassis and an ounce of blanco tequila. Add ice, shake, then strain into a Champagne flute; top with a dry sparkling wine and garnish with a strawberry.

This makes one drink, but of course you would prepare enough for two. And consider making more to have refills ready.

— New York Times