A recipe for quick-cooking chicken and zucchini enchiladas.
Author: Rhoda Boone
Panchos are Argentina's take on hot dogs-a street-food staple that features a vast array of toppings. Condiments typically include mayonnaise, mustard, and chimichurri. We swapped out the chimichurri in...
Author: Gaby Melian
This easy, slow-cooked chili is not your average "bowl of red." With chicken, sweet potatoes, tomatillo salsa, and pinto beans, it's more of a cross between chile verde (usually made with pork) and white...
Author: Rhoda Boone
Achieve all the flavors of slow-simmered chili in just 30 minutes with the help of a few pantry staples.
Author: Rhoda Boone
This dish is so easy to make and yet looks and tastes impressive enough to serve for a dinner party.
Author: Christina Anstead
Campechana is the perfect marriage of shrimp cocktail and salsa, with extra layers of flavor thanks to sweet lump crabmeat, smoky New Mexican chiles, briny olives, and creamy avocado. This version was...
Author: Levi Goode
Sometimes when you eat authentic Mexican food, they give you this salsa stuff made with tomatoes, onions, and jalapenos. You can add a squeeze of lime juice to pico de gallo, but I prefer this basic recipe....
Author: Paula Stotts
This Mexican-inspired meal offers all the goodness of cheesy chicken enchiladas with half the effort.
Author: Anna Stockwell
Tame spicy baked salmon with a sweet pineapple-bell pepper salsa. Want to ramp up the heat even more? Leave the seeds in the jalapeño.
Author: Katrina Scott
This smoky chipotle and tomatillo salsa is an excellent dip for crudités, tortilla chips, or tamales. Use more chiles for a spicier salsa.
Author: Zarela Martinez
Grilling the onions and half of the tomatoes adds smoky depth and sweetness to this riff on pico de gallo.
Author: Anna Stockwell
Try our easy chicken nachos recipe from Lucinda Scala Quinn, made with black beans, cooked chicken, and salsa.
Author: Lucinda Scala Quinn
This one-skillet breakfast is perfect for chilly holiday mornings that call for hot melted cheese and eggs with as little work as possible. Use your favorite jarred salsa verde for this recipe, or feel...
Author: Anna Stockwell
For a salsa that won't send smoke shooting from your ears, be thorough about removing the seeds from the chiles-and even scraping out the ribs, the hottest part.
Pork tacos al pastor may get the fame, but this fish al pastor, based on a version at Mexico City restaurant Contramar, deserves plenty of glory. A potent chile marinade adds lots of flavor before the...
Author: Rick Martinez
When tomatoes are at their best, we recommend making the salsa roja. During the rest of the year (even in winter), tomatillos still have plenty of flavor and can be your go-to salsa base.
Author: Rick Martinez
Peanut butter tames the heat in this mild puréed salsa with serrano chiles and onions. Spoon it over mushroom tacos or use it as a dip for bread or chips.
Author: Andrea Aliseda
It's Tostada Night! Just hearing those words makes us hungry. With a sheet-pan salsa and quick-cooking tostadas, this recipe will be ready before you know it.
Author: Chris Morocco
The key is to char the ingredients under the broiler for a roasty flavor, then blitz it in batches for a texture that's right in between smooth and chunky.
Author: Andy Baraghani
Meet the love child of cheese fries and nachos: crispy, seasoned fries loaded with skirt steak and silky cheese sauce. One taste and you'll understand why San Diego is so wild about them.
Author: Rhoda Boone
Unlike the usual table salsa, salsa de morita is more like a paste to be used as a spread for cemitas and other sandwiches. The combination of dark, medium-heat chiles and piloncillo gives this salsa a...
Author: Gonzalo Guzmán
This puréed charred-tomato salsa gets a silky texture from the tomatoes and is as good with chips as it is splashed over tacos.
Author: Miguel Vidal
This tomato salsa is an example of a salsa fresca or salsa cruda: an uncooked sauce used as a condiment for tacos, beans, eggs, or other foods.
Author: Zarela Martinez
This easy chile-spiked cooked tomato salsa pairs well with the beet-topped tostadas but is a great sauce all on its own.
Author: Rick Martinez
If you're following the #cook90 initiative and made Crispy Chicken and Potatoes With Cabbage Slaw, these tacos are a delicious and clever use of "nextovers" (what we call leftovers transformed into a new...
Author: David Tamarkin
You can always ask your butcher to slice the pork shoulder on the electric slicer for you, which will ensure even pieces and save you time.
Author: Chris Morocco
It's ideal to serve these leeks warm (the smell just out of the oven is amazing), but they can also be made a few hours ahead and served at room temperature.
Author: Andy Baraghani
A cooling and crunchy green version of the typical salsa with tomatillos in place of tomatoes.
Author: Rick Martinez
Think making shakshuka is hard? It's not. This delicious breakfast dish comes together fast, thanks to prepared salsa.
Author: Molly Baz
Don't have a lot of time to prepare an appetizer for a hungry crowd? This quick and easy crowd pleaser will be sure to add some zip to your plain tortilla chips.
Author: Diana Brodie-Anderson
The lime juice and oil will keep the avocado from turning brown, but it's a good idea to make this pico de gallo recipe right before you serve it.
Author: Andy Baraghani
Panchos are Argentina's take on hot dogs-a street-food staple that features a vast array of toppings. Condiments typically include mayonnaise, mustard, and chimichurri. We swapped out the chimichurri in...
This is a family-favorite salsa recipe that is so good you could even eat it plain! Serve with chips.
Author: ekm5t4