This Roasted Tomatillo Salsa will really heat things up.
Imagine biting through a soft corn tortilla and into charred pieces of steak or salty, juicy chunks of pork. The thought of those flavors and textures is already making you hungry — I know it’s making me salivate! — but they are just the kindling. Salsa is the spark that ignites the fire of flavor…
Continue Reading Three Salsas Worth Celebrating
My earliest food memories involve salsa in every form. Hot, not-so-hot, chunky, cooked, raw, you name it – if it could be made, we ate it. This version, usually called pico de gallo or salsa fresca, is a raw salsa made from ripe tomatoes, onions, garlic, jalapeños, lots of freshly chopped cilantro, a squeeze of lime juice and a dash of salt.
It is a versatile condiment, one I’m pretty sure I’ve eaten on just about every food imaginable during my lifetime. Nothing is as good as scooping a freshly fried and salted corn chip into pico de gallo, but this salsa isn’t just for snacking. I kick up the garlic and use it over grilled fish, sprinkle it over kebabs and tuck it inside tacos made with sizzling fajitas. It’s also a fantastic filling for the hollowed-out half of an avocado.
Continue Reading Matt’s Salsa Fresca