Search results for
magazine 2008 05 habanero tomato salsa
Filter Results
Sort By:
Recipes
(129)
Easy
Recipes
Charring the ingredients in the broiler builds intense flavor without lighting a grill.
4.7
(4.65)
Recipes
A steak dinner that’s more about the sauce than the meat.
4.0
(4)
Quick
Recipes
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)
Recipes
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
Recipes
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)
Quick
Recipes
Nothing beats serving this salsa still warm and freshly blended.
5.0
(5)
Easy
Recipes
Crunchy chicharrones are ideal for soaking up bright tomatillo salsa, taking on an ultimate crispy-gone-soggy chewy texture.
4.0
(4.17)
Quick
Recipes
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
4.6
(4.62)
Vegan
Recipes
Whether it’s scooped up with tortilla chips or spooned over a simple fillet of fish, this zippy charred corn salsa is the ultimate peak-August condiment.
5.0
(5)
Vegan
Recipes
If we had to give this salsa a heat index rating, it would get three out of five chiles.
4.0
(4)
Quick
Recipes
Recipes
This salsa recipe is for those who don't fear heat—habaneros are much higher on the Scoville scale than jalapeños.
4.0
(4.15)
Articles
(214)
Cooking
If you’re on chips and salsa duty, bring this homemade salsa and watch everyone swoon.
Elyse Inamine
Cooking
As long as I have a jar in the fridge, I know dinner's going to be okay.
Sarah Jampel
techniques
Jarred, watery salsa = bad. Chunky, fresh, and flavorful homemade salsa = good. Very good.
Rochelle Bilow
Cooking
Use the pantry staple to make everything from an easy salsa fresca to a creamy—yet vegan!—tomato soup.
Alyse Whitney
Cooking
It's 157% better than the jarred stuff, and it's SENSATIONAL.
Alex Beggs
Cooking
Strawberries? Tarragon? Rick Martinez shows us the way.
Rick Martinez
Videos
(242)
icon
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.
icon
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.
icon
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.
icon
Spice up your week with our Sheet Pan Beef Meatballs with Salsa Verde sauce recipe.
icon
This Barilla® Vero Gusto Tomato & Basil Focaccia gets twice the tomato goodness through the combination of fresh cherry tomatoes and slowly sautéed and simmered sauce in the topping.
icon
Produced by Bon Appétit with Mutti® | There’s no denying that Italian summers are the stuff of dreams. We’ve crafted simple weeknight recipes that transport the flavors of Parma right to your table using Italy’s favorite tomato: Mutti®.