Here is the recipe used at the Coyote Café. Along with chopped onions, fresh cilantro, salsa tomatillo, and red chile sauce, it’s always offered as a basic condiment with tacos, regardless of whatever special salsa is paired with a particular taco filling. Salsa fresca is used in Mexico like we use ketchup—to wake up plain foods. But salsa fresca is better than ketchup because it is made fresh—ripe tomatoes, a bit of onion for crunch, the heat of green chile, the tang of fresh lime juice, and the refreshing lift of aromatic cilantro.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.