A good salsa de molcajete is like a little black dress: It’s versatile! Ground in a molcajete, a traditional Mexican mortar and pestle made from volcanic rock, this chunky and smoky salsa made from ...
Instructions: Heat oil in a skillet over medium-high heat. Add chile de arbol, onion and garlic, and fry until the chile darkens in color and the onions are soft, about 3 to 4 minutes. Set aside to ...
Serious Eats on MSN
For restaurant-worthy salsa that clings to every chip, start with this step
This low-and-slow cooking technique turns chiles, tomatoes, and oil into a smooth, deeply flavored salsa that works on just about everything.
Instructions: Heat oil in a skillet over medium-high heat. Add chiles de árbol, onion and garlic, and fry until chile darkens and onions are soft, 3 to 4 minutes. Remove from the skillet and set aside ...
Every customer at La Fiesta Grande gets served a bowl of the restaurant’s beloved house salsa, which hasn’t changed in 31 years of business. “It’s very, very mild,” says Ashley Bara Paredes, the ...
The Burning Through Brew City quest takes us to Guadalajara, where we try not just one but two tantalizingly spicy treats. So did the two devilishly spicy dishes spell double trouble for Nick and Matt ...
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