But, all you really need to know it’s a raw salsa-like dip or appetizer, made from really basic ingredients, like tomatoes, onion, and seasoning. Instead of being blended like salsa, it’s ...

Fermín Núñez's Tomatillo Salsa Cruda recipe is a fresh, raw salsa made of tart tomatillos, mildly piquant jalapeño chiles, and herbaceous cilantro leaves and stems.

Mango Salsa. If you want an easy way to get some fresh fruit onto your plate, our Mango Salsa recipe is the way. It’s made ...

Oh salsa, let us count the ways we love you. Spicy or mild, smooth or chunky, smoky or fruity, crisp or creamy, salsa comes in so many iterations that we couldn't possibly pick a favorite.

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, ...

Instead of using lots of salt in today's recipe, we’re making a salsa with pineapple, mango, red bell pepper, onion, cilantro ...

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.