'salsa' on Serious Eats

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

Sauced: 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

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