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magazine habanero tomato salsa
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Recipes
(132)
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)
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
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)
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)
Vegan
Recipes
This kicky chile-and-peanut-laced dressing is ready to replace the ranch on your crudités platter.
4.0
(4)
Quick
Recipes
Nothing beats serving this salsa still warm and freshly blended.
5.0
(5)
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)
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 salsa recipe is for those who don't fear heat—habaneros are much higher on the Scoville scale than jalapeños.
4.0
(4.15)
Quick
Recipes
Quick
Recipes
This jewel-toned salsa recipe can be used on more than just crackers.
1.0
(1)
Articles
(213)
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
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
techniques
Jarred, watery salsa = bad. Chunky, fresh, and flavorful homemade salsa = good. Very good.
Rochelle Bilow
Cooking
Strawberries? Tarragon? Rick Martinez shows us the way.
Rick Martinez
Videos
(242)
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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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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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Need something sweet and cheesy? These red peppers will do the trick!
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Spice up your week with our Sheet Pan Beef Meatballs with Salsa Verde sauce recipe.
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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®.