Salsa de chile de arbol is that really hot, smooth salsa you see in many Mexican restaurants. Here’s how to make it.
This recipe shows you how to add flavor to your salsa by roasting the ingredients, either on a grill or in the oven.
Dysphania ambrosioides is a secret ingredient in many Mexican recipes, including this epazote salsa recipe.
A xoconostle salsa recipe from Mexico. Xoconostle, or tuna agria, is a kind of sour prickly pear fruit.
A salsa morita recipe. Morita chiles, which are small, red chipotles, mixed with roasted tomatillos, onion and garlic. This is a picante salsa.
Duck or goose confit, chopped and stuffed in a taco, served with special salsa verde. So good.