'salsa' on Serious Eats

The Best Creamy Chicken Enchiladas

I grew up eating my mom's layered chicken enchilada casseroles made with canned sauce and tons of sour cream. While I've still got a soft spot in my heart for that dish, this version, with its smoky charred poblano salsa, tender braised chicken thighs, and moderate use of cream and cheese, is its more sophisticated, grown up cousin. More

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

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

One-Pot Wonders: Huevos Rancheros

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

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

More Posts