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Entries tagged with 'salsa'

Grilled Queso Panela With Roasted Tomatillo and Poblano Salsa

Serious Eats Joshua Bousel Post a comment

Queso panela may be semi-soft, but it keeps it shape when grilled. It's mild flavor gets a boost in this recipe from a fruity and tart tomatillo and poblano salsa along with an onion and cilantro topping. More

Salsa Ketchup

Serious Eats Joshua Bousel Post a comment

A good salsa can be used for so much—chip dip, taco topper, condiment for eggs, etc. Mix it with ketchup and you have a nice accompaniment for fries, taquitos, and more. More

Sunday Supper: Creamy Tex-Mex Chicken Enchiladas Verdes

Sunday Supper Jennifer Olvera Post a comment

Invitingly spicy enchiladas are stuffed with a rich chicken thigh filling and topped with bubbly cheese. More

Creamy Tex-Mex Chicken Enchiladas Verdes

Serious Eats Jennifer Olvera 22 comments

Invitingly spicy enchiladas are stuffed with a rich chicken thigh filling and topped with bubbly cheese More

Shrimp Nachos With Tomatillo Salsa

Yvonne Ruperti Post a comment

Dig your chips into lime-marinated shrimp, juicy tomatillo-jalapeño-cilantro salsa, and melty mild Monterey Jack cheese. More

Shrimp Nachos With Tomatillo Salsa

Serious Eats Yvonne Ruperti 2 comments

Dig your chip into lime marinated shrimp, juicy tomatillo-jalapeño-cilantro salsa, and melty mild Monterey Jack cheese. More

Game Day Eats: 12 Salsa Recipes to Spice Things Up

Rabi Abonour 1 comment

We've all found ourselves at the snack aisle looking at jars of salsa. It seems so easy to just buy salsa, but you're robbing yourself of the flavor potential of the homemade version. Do yourself a favor and trade the jar for one of these 12 recipes. More

One-Pot Wonders: Huevos Rancheros

Yasmin Fahr 1 comment

The inspiration for this week's recipe came from a major bout of food envy. We've all fallen prey to it: drooling over a plate at a neighboring table, eyes glued as they devour their incredibly delicious looking food, ignoring our companion and they nudge under the table as if to say, "Get it together!" I'm not alone in this, right? More

Chilaquiles Verdes with Fried Eggs

Serious Eats J. Kenji López-Alt 1 comment

Chilaquiles—crisp tortillas tossed in sauce and served topped with cheese and eggs—are the ultimate in comforting breakfast foods. More

Pantry Essentials: All About Salsa

Pantry Essentials Andrew Wheeler 6 comments

Demystifying the origins and uses of salsa, the familiar spicy red sauce that isn't always spicy, isn't always red, and isn't always used as sauce. More

Plantain-Crusted Mahi mahi with Pineapple Salsa from 'The Catch'

Serious Eats Kate Williams Post a comment

Mahi mahi takes well to tropical-themed preparations, such as this creative twist on fried fish from Ben Sargent's new cookbook, The Catch. Instead of breading or battering the fish, Sargent coats the mahi mahi fillets with a thin layer of crushed plantain chips. The chips make for an ultra-crisp coating on the fish, and add needed sweet richness to the lean fish. A big spoonful of pineapple and tomatillo salsa is a perfect accompaniment, adding bright freshness to the fried fillet. More

Dinner Tonight: Crispy Fish with Charred Corn and Sun Gold Salsa

Dinner Tonight Nick Kindelsperger Post a comment

Sun Golds don't always have to hog the spotlight. Instead of cooking them, I left them raw for this simple salsa, so that I could focus my attention on another essential summer ingredient: sweet corn. And considering how great fried chips go with salsa, I hit on the idea of serving the corn salsa with crispy fried fish. More

Charred Tomatillo and Yellow Pepper Salsa

Serious Eats Suzanne Lehrer 1 comment

Dried, toasted pasilla chilis are blended with tomatillos and yellow peppers, blistered under a broiler to create a smoky edge for the natural sweetness of the vegetables. Smooth and beautiful in color, this salsa will work great in fish tacos, on roasted or grilled corn, or mixed into rice and beans. More

Ancho-Chipotle Salsa with Chocolate and Fried Almonds

Serious Eats Suzanne Lehrer 2 comments

Combining cocoa, sweet ancho, spicy, smoky chipotle and toasty, fried almonds results in an earthy, slightly sweet flavor palette. This salsa is a bit on the thick side, which makes it perfect as a chip dip, or to slather onto tacos or quesadillas. More

Walnut-Habanero Salsa with Roasted Garlic and Orange

Serious Eats Suzanne Lehrer 1 comment

The toasted quality of the garlic and nuts tempers the boldness of the habanero and orange juice, so no one flavor is too strong. Paired with chips, this is an addictive sauce that makes you scrape for more. More

Sauced: Orange-Tomatillo Salsa

Sauced Joshua Bousel Post a comment

If you're looking for some salsa salvation from the tomato-based norm this Cinco de Mayo, this sweet and tangy orange-tomatillo salsa will certainly serve you well. More

Orange-Tomatillo Salsa

Serious Eats Joshua Bousel 1 comment

If you're looking for some salsa salvation from the tomato-based norm this Cinco de Mayo, this sweet and tangy orange-tomatillo salsa will certainly serve you well. More

Sauced: Ancho-Raisin Sauce

Sauced Joshua Bousel 1 comment

Although originally billed as a "salsa," this isn't the type of sauce made for dipping tortilla chips, but rather, it's rich and complex character that's slightly bitter, sweet, and tangy, is a great match for hearty items like a grilled skirt steak. More

Ancho-Raisin Sauce

Serious Eats Joshua Bousel 1 comment

Although originally billed as a "salsa," this isn't the type of sauce made for dipping tortilla chips, but rather, it's rich and complex character that's slightly bitter, sweet, and tangy, is a great match for hearty items like a grilled skirt steak. More

Broiled Salmon and Asparagus with Guajillo-Tomatillo Sauce

Serious Eats Nick Kindelsperger 1 comment

A quick meal of broiled salmon in a tart tomattillo-guajillo chili sauce served with broiled asparagus. More

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