There’s no doubt—homemade salsa is a must in any Mexican household. I always have at least one salsa in my fridge, whether it’s a salsa roja molcajeteada or a spicy salsa verde. And let’s be honest—a ...

Hot summer days call for a pasta dish that’s treated like salad leaves – tossed gently through a fresh, room-temperature sauce The Guardian’s journalism is independent. We will earn a commission if ...

2021 F&W Best New Chef Fermín Núñez employs a full cup of pungent cilantro leaves and stems along with tart, fresh tomatillos, mixed chiles, and tender scallions for a raw salsa that goes well with ...

10 cups fresh tomatoes 2 cups finely chopped onions 2 cups finely chopped green or red peppers 1/4 cup vinegar (white or apple cider) 2 ounces (1/2 pouch) Mrs. Wages mild salsa mix Wash fresh tomatoes ...

Salsa is such an easy appetizer to whip up if you’re having last minute guests or with your favorite Mexican dishes. Find out ...

While constructing this season’s first batch of BLTs (featured in last week’s Food section), I got hungry for all manner of tomato-y treats, including the raw salsa known as pico de gallo. Off I went ...

Note: "In Mexico, salsas are anything but a simple dressing," writes Enrique Olvera in "Mexico From the Inside Out." "They're the rhyme and reason of dishes where the protein is really just an excuse ...