'salsa' on Serious Eats

Roasted Tomato-Mint Salsa From 'Tacolicious'

When I make salsa at home, it's usually super simple: fresh tomatoes, onions, garlic, cilantro and lime, and a spoon to eat it with. This version, from Sara Deseran and Joe Hargrave's restaurants-cum-cookbook, Tacolicious, isn't much more complicated, but is much more interesting. It's the salsa that welcomes you on arrival to the Tacolicious restaurants, and will be the standard in my kitchen from now on. More

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

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

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-Raisin Sauce

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

Basic Huevos Rancheros

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

Ají (Colombian-Style Tomato and Onion Salsa)

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

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

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