Sometimes when you eat authentic Mexican food, they give you this salsa stuff made with tomatoes, onions, and jalapenos. You can add a squeeze of lime juice to pico de gallo, but I prefer this basic recipe....
Author: Paula Stotts
This easy, slow-cooked chili is not your average "bowl of red." With chicken, sweet potatoes, tomatillo salsa, and pinto beans, it's more of a cross between chile verde (usually made with pork) and white...
Author: Rhoda Boone
Achieve all the flavors of slow-simmered chili in just 30 minutes with the help of a few pantry staples.
Author: Rhoda Boone
This Mexican-inspired meal offers all the goodness of cheesy chicken enchiladas with half the effort.
Author: Anna Stockwell
Panchos are Argentina's take on hot dogs-a street-food staple that features a vast array of toppings. Condiments typically include mayonnaise, mustard, and chimichurri. We swapped out the chimichurri in...
Author: Gaby Melian
Tame spicy baked salmon with a sweet pineapple-bell pepper salsa. Want to ramp up the heat even more? Leave the seeds in the jalapeño.
Author: Katrina Scott
The key is to char the ingredients under the broiler for a roasty flavor, then blitz it in batches for a texture that's right in between smooth and chunky.
Author: Andy Baraghani
An easy way to always have salsa on hand - no canning required. You control the heat by changing the type and amount of hot peppers. The 8 jalapeno's called for in this recipe keep things sane. Introduce...
Author: Getty Stewart
Homemade pico de gallo is the best! This simple salsa recipe is made with chopped fresh tomatoes, chili peppers, red onion, cilantro, and lime. Eat it fresh with tortilla chips!
Author: Elise Bauer
Grilling the onions and half of the tomatoes adds smoky depth and sweetness to this riff on pico de gallo.
Author: Anna Stockwell
This smoky chipotle and tomatillo salsa is an excellent dip for crudités, tortilla chips, or tamales. Use more chiles for a spicier salsa.
Author: Zarela Martinez
This is the best ranchero sauce recipe I have ever tasted, with a base of diced tomato, jalapeno and onion, seasoned with a mixture of chili powders and seasonings. Perfect on huevos rancheros or any Mexican...
Author: Mike Hultquist
Aji criollo is an Ecuadorian hot sauce made with hot peppers, cilantro, garlic, onion and lime
Author: Layla Pujol
Campechana is the perfect marriage of shrimp cocktail and salsa, with extra layers of flavor thanks to sweet lump crabmeat, smoky New Mexican chiles, briny olives, and creamy avocado. This version was...
Author: Levi Goode
A recipe for quick-cooking chicken and zucchini enchiladas.
Author: Rhoda Boone
When tomatoes are at their best, we recommend making the salsa roja. During the rest of the year (even in winter), tomatillos still have plenty of flavor and can be your go-to salsa base.
Author: Rick Martinez
This one-skillet breakfast is perfect for chilly holiday mornings that call for hot melted cheese and eggs with as little work as possible. Use your favorite jarred salsa verde for this recipe, or feel...
Author: Anna Stockwell
This hot sauce recipe uses serrano peppers that have been fermented, then processed with vinegar, garlic, tequila and lime juice. It is juicy, tart and just the right amount of spicy.
Author: Mike Hultquist
Don't have a lot of time to prepare an appetizer for a hungry crowd? This quick and easy crowd pleaser will be sure to add some zip to your plain tortilla chips.
Author: Diana Brodie-Anderson
Peanut butter tames the heat in this mild puréed salsa with serrano chiles and onions. Spoon it over mushroom tacos or use it as a dip for bread or chips.
Author: Andrea Aliseda
The best salsa verde recipe made with tomatillos and serrano peppers. Serve it up as a table sauce, hot sauce, or as a salsa with tortilla chips. This is the ultimate green salsa.
Author: Mike Hultquist
A recipe for the easiest roasted poblano cream sauce, using only 4 ingredients, with big roasted poblano flavor. Perfect for tacos or any Mexican dish, and even as a dip.
Author: Mike Hultquist
Recipe for an easy red enchilada sauce, also known as salsa roja or mole rojo, prepared with dried ancho and pasilla chiles. Use it as a base for Pozole too.
Author: Douglas Cullen
This Mexican Red Chile Sauce is made with dried ancho chiles and can top enchiladas and tamales of any kind. In about 30 minutes, you'll have a flavorful red chile sauce ready to serve with a variety...
Author: Elise Bauer
If you're following the #cook90 initiative and made Crispy Chicken and Potatoes With Cabbage Slaw, these tacos are a delicious and clever use of "nextovers" (what we call leftovers transformed into a new...
Author: David Tamarkin
Try our easy chicken nachos recipe from Lucinda Scala Quinn, made with black beans, cooked chicken, and salsa.
Author: Lucinda Scala Quinn
This salsa ranchera recipe makes the best salsa, with fresh tomatoes, jalapeno peppers (or serranos), onion, garlic, cilantro, salt and more. When it comes to salsa, it's hard to beat.
Author: Mike Hultquist
For a salsa that won't send smoke shooting from your ears, be thorough about removing the seeds from the chiles-and even scraping out the ribs, the hottest part.
Make your own picante-style sauce or salsa at home with this recipe, with fresh tomatoes, spicy jalapenos, tangy apple cider vinegar and more. I use this sauce on practically everything. Can be served...
Author: Mike Hultquist
This tomato salsa is an example of a salsa fresca or salsa cruda: an uncooked sauce used as a condiment for tacos, beans, eggs, or other foods.
Author: Zarela Martinez
Unlike the usual table salsa, salsa de morita is more like a paste to be used as a spread for cemitas and other sandwiches. The combination of dark, medium-heat chiles and piloncillo gives this salsa a...
Author: Gonzalo Guzmán
This chile de arbol salsa recipe is made with dried chile de arbol peppers and a few other fresh flavor-building ingredients. It's definitely hot and spicy! Great for tacos, the ultimate salsa roja.
Author: Mike Hultquist
This dish is so easy to make and yet looks and tastes impressive enough to serve for a dinner party.
Author: Christina Anstead
Pork tacos al pastor may get the fame, but this fish al pastor, based on a version at Mexico City restaurant Contramar, deserves plenty of glory. A potent chile marinade adds lots of flavor before the...
Author: Rick Martinez
A recipe for homemade mango chutney made with fresh chopped mangoes, sweet and spicy chili peppers and plenty of seasonings. It is sweet and savory and ready to add big flavor to your meals.
Author: Mike Hultquist
This is a family-favorite salsa recipe that is so good you could even eat it plain! Serve with chips.
Author: ekm5t4
These chicken enchiladas are made with a tangy tomatillo salsa verde sauce! This is a fantastic recipe to serve a hungry crowd, whether it's Friday movie night, a pot-luck party, or just a weeknight...
Author: Elise Bauer
A three-ingredient queso appetizer! Serve this classic at your next casual gathering with friends.
Author: Land O'Lakes
Recipe for lime pickled onions or cebollas encurtidas, these Latin/Ecuadorian marinated or pickled red onions made by marinating thinly sliced red onions with lime juice and salt.
Author: Layla Pujol
Fresh Tomatillo Salsa Recipe! (aka Salsa Verde) A FRESH vibrant recipe for Tomatillo Salsa using raw tomatillos, resulting in the most vibrant flavor. Serve this with chips, Fish Tacos, quesadillas or...
Author: Sylvia Fountaine
This fresh pineapple salsa recipe will be a big hit at your next party! It's a little sweet, a little spicy, and 100% delicious. It's easy to make, too. Recipe yields 3 1/2 cups; double it if you're serving...
Author: Cookie and Kate
This fresh corn salsa recipe is the perfect summer appetizer! It's made simply with sweet corn, onion, jalapeño, cilantro, lime and a dash of chili powder (avocado is optional). Recipe yields about 4...
Author: Cookie and Kate
This easy chile-spiked cooked tomato salsa pairs well with the beet-topped tostadas but is a great sauce all on its own.
Author: Rick Martinez
This puréed charred-tomato salsa gets a silky texture from the tomatoes and is as good with chips as it is splashed over tacos.
Author: Miguel Vidal
A cooling and crunchy green version of the typical salsa with tomatillos in place of tomatoes.
Author: Rick Martinez
Meet the love child of cheese fries and nachos: crispy, seasoned fries loaded with skirt steak and silky cheese sauce. One taste and you'll understand why San Diego is so wild about them.
Author: Rhoda Boone
Xni-Pec is a Yucatan salsa made with fresh habanero peppers, tomato, onion, sour orange juice and more. It packs some heat, and as the name implies, might make you sweat like a dog's nose.
Author: Mike Hultquist
Classic Mexican salsa prepared with plum tomatoes, white onion, garlic, cilantro, serrano peppers, and lime juice. Great paired with chips, carne asada tacos, eggs, and anything else you love to top with...
Author: Douglas Cullen
A red version of the timeless Argentinian chimichurri sauce recipe, which can also be used as a marinade, made with plenty of fresh herbs, garlic, vinegar, olive oil, and red bell pepper. Whip this together...
Author: Mike Hultquist