Recipe Index: Salsa
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Salsa pictured over grilled tri tip steak. Salsa doesn't have to be made with tomatoes, nor does it even need fresh chiles. A quick and easy, delicious salsa to make to accompany steak and meat dishes is a bell pepper...
Cranberries are only in season for a short time in the fall. Once they appear in the supermarket, fresh in bags, snatch them up while you can. They will last frozen for a few months, but even then, after a...
A standard and almost necessary accompaniment to most Mexican food is salsa. Salsa (meaning "sauce" in Spanish) comes in many different ways, the most common being chopped tomatoes, onions and chile. Growing up with a Hispanic mom from Tucson, we...
We have a kiwi fruit vine that is rather prolific, to put it mildly. "The untamed beast", "vine from hell", or simply "the monster" are a few of the names my father and I have given this plant. Or plants...
Have you ever tried a kumquat? They're these little citrus fruits, like miniature oranges, not much bigger than a grape, that you can eat whole, even the seeds. You can slice them and add them to salads, or just pop...
Fresh mango salsa is easy to make and perfect with halibut or salmon or as the salsa in fish tacos.
Red chili sauces are used in many Mexican and Tex-Mex dishes, such as red chile enchiladas or tamales. On doing research for this post I found references to many different ways of making red chile sauce; in Mexico alone there...
A few weeks ago I got together with fellow food blogger Garrett of the inspired Vanilla Garlic blog to roast some chile peppers and make some coconut pineapple cupcakes. We had loads of extra pineapple, and all the other ingredients...
My friend Arturo taught me how to make this simple salsa the other day. He calls it "Salsa Fresca", which he says is what this salsa is called where he's from in Mexico. What we in the states usually call...
There are two basic types of tomato-based salsas - salsa made with fresh tomatoes and salsa made with cooked tomatoes. When cooking salsa, as we do when we make enchiladas, we always use the cooked-tomato version, not the fresh. This...
Growing up we always had a choice of two kinds of salsa - a red tomato salsa which we made from scratch, and a salsa verde, or green salsa, which we got from a bottle (Victoria brand). As a kid...
