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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

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

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

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

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

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

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

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

Basic Huevos Rancheros

Serious Eats María del Mar Sacasa 6 comments

Huevos rancheros—ranch-style eggs—are one of Mexico's most instantly recognizable breakfast dishes: a pair of fried eggs topped with a thick layer of spicy tomato sauce. It sounds rather simple, and it is. However, as with all recipes made with only a handful of ingredients, the treatment of each one is important. More

The Ultimate Chicken Burrito Bowl

Serious Eats Yvonne Ruperti 3 comments

Make it a Tex-Mex burrito bowl night. Poached chicken with lime is piled deep with all the fixings. Go full or semi-homemade. More

Peanut Pico de Gallo

Serious Eats Lee Zalben 1 comment

Classic pico de gallo with a scattering of peanuts. More

Grilled Halibut With Watermelon Salsa

Serious Eats Jennifer Olvera Post a comment

Simple, grilled halibut gets a refreshing, summery topping of watermelon salsa. More

Ají (Colombian-Style Tomato and Onion Salsa)

Serious Eats J. Kenji López-Alt 1 comment

Like Mexican salsas, there are countless variations of this Colombian sauce: some made with hot chilies, some with avocados, some with pumpkin seeds, even some made with hard boiled eggs. But, as with Mexican salsa, there is one that immediately comes to most people's minds when they hear the word. In this case, it's the tomato and onion-based ají. More

Santa Maria-Style Salsa

Serious Eats J. Kenji López-Alt Post a comment

The classic tomato and celery-based salsa is an accompaniment to Santa Maria-style barbecued tri-tip. Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter! About the author:... More

Hot Salsa Verde

Serious Eats Joshua Bousel 3 comments

Fresh, tangy, and spicy, this salsa verde was just what was called for to fulfill a longing after a week of excellent Mexican eats in Austin. More

Cakespy: Cinnamon Sugar Dessert Chips with Fruit Salsa

Serious Eats cakespy 6 comments

Say hello to Cinnamon Sugar Dessert Chips with Fruit Salsa, a dish wherein plain flour tortillas are brushed with a decadent cinnamon-flecked brown sugar and butter mixture and baked until crispy, then served with fruit preserves. Like its cousin Pie Fries, this dish is a snap to prepare and makes for some sweetly addictive eating. More

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