But, all you really need to know it’s a raw salsa-like dip or appetizer, made from really basic ingredients, like tomatoes, ...

2021 F&W Best New Chef Fermín Núñez's raw tomatillo salsa combines tart, fresh tomatillos; jalapeño and serrano chiles; tender scallions; and pungent cilantro for a juicy, refreshing salsa ...

Green salsa, salsa verde, can be served either cooked or raw. Raw salsa verde has a brighter, fresher taste, but I prefer the subtle complexity of the cooked green salsa.

If that’s the case, it’s no wonder that salsa outstripped boring old ketchup in U.S. condiment sales years ago. Back in the late 1960s and early ’70s, Mexican food in Colorado (which, interestingly, ...

We’re rolling up our sleeves today to make salsa and guacamole. One recipe dresses up pre-made salsa, and the other re-imagines guacamole using sweet peas.

Preparation. In a small bowl, whisk together the lime juice, olive oil, honey and garlic. In a medium bowl, combine the tomatoes, avocados, red onion, jalapeño and cilantro.