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magazine gazpacho salsa
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Recipes
(139)
Easy
Recipes
This tangy chilled soup is basically summer in a bowl.
4.3
(4.29)
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)
Vegan
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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.
Easy
Recipes
Charring the ingredients in the broiler builds intense flavor without lighting a grill.
4.7
(4.65)
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)
Recipes
This smoky, chile-laden salsa works both as a marinade and glaze for grilled chicken thighs.
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Recipes
These are the secret sauce(s) we’re stocking our fridges with all year round.
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)
Vegan
Recipes
Charring the tomatoes and vegetables plays up their sweetness and adds smoky, bitter notes. This goes great with quesadillas, grilled snapper, and pork.
3.5
(3.5)
Easy
Recipes
This riff on gazpacho gets unexpected sweetness—and great color—from the addition of cherries and a peach.
3.0
(3.17)
Quick
Recipes
Add all, some, or none of the jalapeño’s seeds and ribs in order to control the salsa’s heat.
3.0
(3.1)
Articles
(166)
Cooking
Strawberries? Tarragon? Rick Martinez shows us the way.
Rick Martinez
Cooking
If you’re on chips and salsa duty, bring this homemade salsa and watch everyone swoon.
Elyse Inamine
Shopping
A gazpacho skeptic is convinced.
Priya Krishna
Cooking
As long as I have a jar in the fridge, I know dinner's going to be okay.
Sarah Jampel
Sweet watermelon and salty, tangy feta cheese make magic happen in this chilled soup.
Rochelle Bilow
Lifestyle
Just because it got cut from the September issue doesn't mean it's not awesome
Meryl Rothstein
Videos
(254)
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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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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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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.
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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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Join Claudette Zepeda as she makes frijoles charros and flour tortillas. Frijoles charros are from the Northern part of Mexico and are named for the Mexican horseman or cowboy called a charro. Claudette adds bacon, smoked sausage, Spanish chorizo and smoked ham to the pinto bean base to guarantee you're getting meat in every bite. Pro tip: save some of the rendered fat from the bacon to put in the tortillas. You won't regret it.
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We show you how to make corn salsa.