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Entries tagged with 'salsas'

Grilled Bloody Mary Salsa

Serious Eats Suzanne Lehrer Post a comment

Grilling the tomatoes gives the salsa smoky char flavors, boosted by the deep, fermented flavor of the Worcestershire sauce. And like any respectable Bloody Mary, both are mixed with lemon, black pepper, and an excellent source of spice: fresh chile de arbol for a dash of Mexican authenticity. More

Peach Salsa with Pickled Red Onions and Serrano Chiles

Serious Eats Suzanne Lehrer 1 comment

This muy fuerte salsa is tangy, spicy, and looks like delicious, edible confetti (which it sort of is). The quick-pickled red onions add enough acid to keep you from shoveling chips in your mouth after a bite of serrano chile, and fresh peach adds natural sweetness. More

Basic Salsa Verde (Mexican Tomatillo Salsa)

Serious Eats J. Kenji López-Alt Post a comment

A basic salsa verde made with simmered tomatillos and cilantro. Perfect for tacos, sopes, and all manner of Mexican snacks and dishes. More

Roasted Tomato Salsa

Serious Eats Joshua Bousel 21 comments

Roasting a set of standard salsa ingredients first may add some time to an otherwise quick process, but it's all for good as the end result retains a freshness while gaining a tomato intensity, some sweetness, and a more mild heat the melds seamlessly throughout. More

Dinner Tonight: Baked Chicken with Roasted Tomatillo Cream Sauce

Serious Eats Blake Royer 6 comments

Tomatillo salsa is also an excellent base for starting a dish with those smokey, spicy flavors, like this one from Rick Bayless's Salsas that Cook. If you have the salsa made already, it's almost no work: stir together with cream, pour it over chicken, and bake until the chicken is just cooked through. Making the salsa takes all of ten minutes, though—so either way, it's quick, simple, and satisfying cooking. More

Grilling: Roasted Corn Relish

Serious Eats Joshua Bousel 7 comments

I loved how this all came together. The first taste was of sweet and tangy corn, but the sweetness slowly fades, giving way to the heat from the jalapeno and an earthiness from the chili powder and cumin. The "relish" can double as a dip for tortilla chips, salad topping, or taco condiment—it'll add excellent flavor to whatever it touches. More

Mahi Mahi with Mango Salsa

Serious Eats Carrie Vasios Mullins Post a comment

[Photograph: Carrie Vasios] Check out other recipes from Serious Entertaining: To Have or Have Not »... More

Peach Salsa

Serious Eats therealchiffonade 1 comment

Tomatillo Salsa

Serious Eats chiff0nade 5 comments

[Photograph: Louise "Chiffonade" Brescia]... More

Grilling: Pineapple Salsa

Serious Eats Joshua Bousel 20 comments

Even though I begrudgingly label this "a salsa," I can't deny the deliciousness that pineapples, peppers, onions, cilantro, and lime create when brought together and enjoyed with tortilla chips. I have come out of the fruit-salsa closet. More

Grilling: Mexican Roadside Chicken with Green Onions

Serious Eats Joshua Bousel 31 comments

I've gone and done it. I've officially killed my copy of Rick Bayless's Mexican Everyday. Now more a mess of loose pages than an actual book, this favorite had shown signs of giving way for over a year. The final... More

Seriously Italian: A Tale of Beef, Three Ways

Serious Eats Gina DePalma 9 comments

Pull up a chair and read a story, about one cut of meat, one pot, a few vegetables and entirely delicious results—three tasty, varied dishes that span the north and south of Italy, making the most of a tight budget... More

Healthy & Delicious: Avocado and Corn Salsa

Serious Eats Kristen Swensson Sturt 43 comments

"There has to be a certain satisfaction in proving that vegan food is actually quite tasty." [Flickr: Chadd] I'm not a vegan myself, but I applaud those who choose the path of the eggless. It's an admirable lifestyle decision, and... More

Serious Salsa: Serrano Salsa Verde

Serious Eats homesicktexan 6 comments

This serrano salsa verde is extremely versatile, but it's especially good with beef. When I recently ordered a taco al carbon at one of favorite Mexico City taquerias, the server brought out the usual array of table salsas. There was... More

Serious Salsa: Watermelon Pico de Gallo

Serious Eats homesicktexan 4 comments

During the warm-weather months, I have a friend who makes this proclamation every afternoon. At the beginning of the summer, one finds it charming. But as we get deeper into the warm-weather season, it's easy to get annoyed by his... More

Serious Salsa: Chile Morita Salsa

Serious Eats homesicktexan 8 comments

Now, you might think bringing salsa to a barbecue seems out of place. But this wasn't just any barbecue--we were going to be serving barbacoa, which in Texas means slow-smoked cow head. (I could go into the details on how... More

Healthy & Delicious: Blueberry Salsa

Serious Eats Kristen Swensson Sturt 8 comments

Note: On Mondays, Kristen Swensson of Cheap, Healthy, Good swings by these parts to share healthy and delicious recipes with us. Take it away, Kristen! Recently, there was an article in Food & Wine about chef Tim Cushman, who was... More

Serious Salsa: (Not Exactly) My Uncle's Salsa

Serious Eats homesicktexan 22 comments

The first homemade salsa I ever made was my uncle's--a simple tomato-based affair, made with tomatoes, jalapeños, onions, and cilantro. He also throws in a generous dose of chili powder, his secret ingredient that gives it a Tex-Mex kick. More

Grilling: Tomatillo Salsa

Serious Eats Joshua Bousel 14 comments

With the amount of Mexican and Tex-Mex dishes I've served up here, it should come as no surprise that Cinco de Mayo is probably my favorite cooking holiday. I start trying out party menu items weeks in advance, taking every... More

Dinner Tonight: Pork Tacos with Poblano and Tomatillo Salsa

Serious Eats Nick Kindelsperger 5 comments

It's funny how a missing ingredient can lead to a whole new dinner. The original idea was to remake the poblano tacos I had so loved from last summer. It's a relatively easy recipe, but I was missing something, and... More

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