I have used one large jalapeno pepper that I seeded and diced very small. I had initially intended to use a couple of Serrano chilies in the same way however when I cut them open they were so fiery hot that I decided not to use them. The heat level on this salsa is entirely up to you. If you like your salsa hot, hot, hot, add those chilies in to your heart's content! You want to blow your face off? Add in a Habanero or two! If you are not a fan of heat at all, leave them out altogether and…
An ultra-simple salad/salsa/side dish, Peruvian Red Onion and Tomato Salad requires only a few ingredients, takes a few minutes of active prep time, and is a perfect accompaniment many of your favorite dishes! A more substantial version of traditional Salsa Criolla...
This habanero salsa is perfect for the summer! It pairs perfectly with carne asada and many of your other favorite mexican dishes. It's spicy but you can easily adjust the spice level by adding less habanero peppers.
Coconut and Cardamom Panna Cotta with a Mango and Cilantro Salsa —
I’m the kind of person that loves rich, decadent, and downright indulgent desserts. The ones that you say to yourself, “Oh, I shouldn’t, but I’ll treat myself. Just this one time.” Except it’s never just one time for me. But sometimes, especially in the summer,
This is my favorite salsa, hands down, and that's coming from someone who loves salsa. Smoky, spicy, sweet, bright, and complex, this is the one salsa to rule them all. The fact that it only has four real ingredients, you can make it in 20 minutes, and it requires pretty much no knife work or clean up is just the icing on the cake (or the salsa on the taco, maybe).
Jump to Recipe·Print Recipe Writing the first blog post of the year on your food blog is kind of like writing the first page of a novel. Either the inspiration hasn’t struck yet or if it has, the words just don’t flow. I wrote today’s blog post several times over the last couple of weeks, […]