Homemade salsa ranchera is a must-have for anyone who loves bold, real-food flavor without the fuss. Unlike fresh salsa ...

But if you're eager to make your favorite salsa, we can help you narrow down your selection. From those that taste delicious ...

Combine 4 cloves of the roasted garlic with the tomatoes, onion, serrano pepper, vinegar, and thyme in a medium bowl, and season with salt and pepper. May be refrigerated, covered, for 1 day ...

State Extension Services at State Universities may also have approved recipes, such as Annie’s Salsa.

In a Dutch oven or other heavy lidded pot, heat ¼ cup olive oil over medium heat. Pat meat dry with towels. Add meat to pot and cook on all sides until browned, 8-12 minutes. Remove and season ...

Meanwhile, make the salsa. Mix together the walnuts, walnut pickling liquid, vinegar, garlic, chilli, walnut oil, parsley and half the coriander with one teaspoon of salt. Spoon the salsa over the ...

Bring to a gentle boil and skim off the foam. Cook 15 minutes, then add the lime zest. Pour the salsa into hot, sterilized jars and seal, or serve freshly made at room temperature. Create this ...

Combine 4 cloves of the roasted garlic with the tomatoes ... and garnish with the salsa. Makes four quesadillas.

Put a couple of spoonfuls of the salsa verde into the cavity of the trout along with the reserved herb stalks. Drizzle with olive oil and season well with salt and black pepper. Place in the oven ...