Growing up Mexican American meant that spicy food was part of my regular diet, even as a child. Whether it was chorizo with eggs for breakfast or grilled fish with green salsa for dinner, spice was ...

Name a condiment better than salsa. We'll wait. Literally translating to "sauce" from Spanish, salsa is the source of top level flavor in so many Mexican dishes, and is essential to cooking across ...

A nut-and seed-rich Yurok salsa macha made by frying dried chiles, garlic, and seeds in oil, then blending with lime, maple, and salt for a smoky, spicy, textured condiment. Transfer the blended salsa ...

This salsa might become your new favorite condiment, as its spicy-sweet-tart flavor and chunky texture can make any dish shine. The recipe is ripe for experimentation: As cookbook author Pati Jinich ...

In the summer, when the heat is unrelenting and the sun is merciless, I believe that chips and salsa become an acceptable dinner. It’s the ultimate no-cook snack or meal — just pull out your bag of ...

Instructions: Heat both oils in a medium skillet over medium heat. Add the chiles, garlic and all the nuts and cook, stirring, until lightly toasted and fragrant, 2 to 3 minutes. Turn off the heat, ...

Not all salsas are created equal. If you live in San Francisco, you probably love La Corneta’s zesty salsa verde or the smoky, reddish version at Papalote. But there’s a more versatile salsa out there ...