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magazine 2007 06 salsa verde
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Recipes
(172)
Easy
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Charring the ingredients in the broiler builds intense flavor without lighting a grill.
4.7
(4.65)
Quick
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Tangy, smoky, and just a touch spicy, this simple salsa made with charred tomatoes shows how just a few ingredients can transform into something truly spectacular.
4.3
(4.32)
Easy
Recipes
Other tender herbs such as cilantro, dill, and/or tarragon can be used instead for this salsa verde recipe. Though the breadcrumbs don’t stay crisp, they give body and subtle crunch to the sauce.
5.0
(5)
Vegan
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This kicky chile-and-peanut-laced dressing is ready to replace the ranch on your crudités platter.
4.0
(4)
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Dallas restaurant FT33 chef Matt McCallister makes kale salsa verde in the Bon Appétit Test Kitchen.
Quick
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This pico de gallo recipe is the best fresh salsa you can make—use it to top our favorite Tex-Mex enchiladas or spoon it over a layered queso.
5.0
(4.75)
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The lime juice and oil will keep the avocado from turning brown, but it’s a good idea to make this pico de gallo recipe right before you serve it.
4.0
(4)
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These are the secret sauce(s) we’re stocking our fridges with all year round.
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This standby salsa recipe using either tomatillos or tomatoes for the base lasts five days in the fridge or up to a month if you freeze it.
5.0
(5)
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Eating your veggies has never tasted as good as when they’re beer-battered and fried until crispy. Sub the zucchini for any veg—from broccolini to mixed mushrooms.
Quick
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Looking for a salsa recipe? Look no further than this pico de gallo.
3.7
(3.74)
Recipes
A steak dinner that’s more about the sauce than the meat.
4.0
(4)
Articles
(131)
Cooking
Strawberries? Tarragon? Rick Martinez shows us the way.
Rick Martinez
Cooking
5 ways to use salsa verde, the bright, punchy green sauce that wakes up just about everything it touches.
Alex Delany
Cooking
If you’re on chips and salsa duty, bring this homemade salsa and watch everyone swoon.
Elyse Inamine
Lifestyle
And it's perfect on roasted salmon (or vegetables, or fried eggs, or garlicky yogurt...)
Emily Fiffer and Heather Sperling
Cooking
How to use pesto, chimichurri, and more for marinating, finishing, and dipping.
Alyse Whitney
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This may sound like a bold statement, but we’re pretty sure that everyone loves Mexican food. It’s comforting and flavorful, and when you get a taste of the fresh stuff, it’s clear how this genre of Latin cuisine came to be one of world’s greatest culinary joys.
Princess Cruises
Videos
(212)
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It's Alive with Brad Leone is back for episode 78 and this time Brad is making fermented salsa. Join Brad as chars up some chilis and lets 'em ferment to make a salsa so nice you just might dip twice.
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Wake up with our hearty steak and eggs with salsa verde recipe!
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Join Claudette Zepeda in San Diego as she makes salsa macha and Oaxacan chicken. Salsa macha is one of the oldest sauces in Mexico, dating back to the Aztec Empire. It is now prepared in over two hundred different ways. Claudette's variety includes chile pasilla, chile de árbol, peanuts, toasted sesame seeds and more. The Oaxacan chicken is spatchcocked and the seared in salsa macha, before being roasted in the oven.
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To gear up for Cinco de Mayo, Carla and Rick make Margaritas together with Cointreau and fresh ingredients, then have a virtual fiesta with fresh salsa and guac. Carla shakes up The Original Margarita – Cointreau, tequila & lime – and Rick shakes up his riff on the original, the Mora Picosa.
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Spice up your week with our Sheet Pan Beef Meatballs with Salsa Verde sauce recipe.
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Today, Bon Appétit spends a day on the line with Chef William Joo, owner of Pizzeria Sei in Los Angeles. Serving Neapolitan pizza with a Japanese twist, Pizzeria Sei offers an 11-course pizza omakase once a month, a style of dining traditionally used for sushi.