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 ...

Roast the Tomatillos and Jalapeños: Preheat your oven's broiler or heat a skillet over medium-high heat. Place the tomatillos and jalapeños on a baking sheet or directly in the skillet. Roast ...

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.

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 ...

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.

Blend on high 3 to 4 seconds. If the salsa seems too thick, add a little of the cooking water. Add salt to taste. As a variation, add chopped onion and cilantro after the salsa is blended.