Authentic Mexican salsa makes everything better There are a “million” salsa recipes in Mexico, and the beauty is that there is no wrong way to prepare them. For example, a Mexican salsa verde ...

You can swap in 2 1/2 cups of Santibañez’s salsa for the one in the recipe. If you have the time and inclination, I highly recommend following the instructions for baking your own chips using ...

Fill your Salsa Verde Enchiladas with sautéed summer squash, zucchini, and corn. (Recipe Credit: Adrianna Adarme of the Fresh Tastes blog). Preheat the oven to 350 degrees F. To assemble the ...

Classic salsa verde is flavorful and spicy, but adding a few secret ingredients will take it to the next level. We asked two top chefs for their suggestions.

2. Add parsley, capers, olives, anchovy, salt, pepper and zest; pulse to finely chop ingredients. With motor running, add olive oil in thin steam.

Salsa verde is one of the most basic elements in Mexican cuisine. Yet recipes for it are wondrously diverse, affording all kinds of opportunities for improvisation. Cooking the tomatillos softens ...

IN THE MANY kitchens where chef Cristina Martinez has cooked over the course of her career, in her current home of Philadelphia as well as her native Mexico, she has drawn on the fundamentals she ...

4 (7-inch) pitas 2 cups baby romaine lettuce leaves 1. Stir the mayonnaise and lime juice into the salsa in a medium bowl. Flake the salmon into the salsa mixture, leaving the pieces large. 2.

Swap option: You can swap corn tortillas for flour tortillas. Also, if you can't find cotija cheese, you can substitute shredded Mexican cheese blend.