Light up the barbecue for a quick-cooking fillet of sea bass, smoldered skin-crisp, then top with a watermelon and green tomato salsa that screams summertime.
For the most sustainable seafood option, reach for farmed striped bass and avoid Chilean sea bass at all costs. Want the recipe? Read more.
Right this moment, we can't keep our eyes (and hands) off of the Bing and Rainier cherries that are popping up in farmers markets and produce sections. Technically, cherries are a stone fruit, but since they're blush-colored, bite-sized, and rhyme with "berries," we've taken the liberty of giving them an unofficial berry designation.
My favorite way to enjoy a cherry is ripe and off the stem. That's why I love a simple and uncooked recipe like this salsa, which lends the super-sweet fruit an unexpectedly savory twist. Serve it like a traditional salsa with tortilla chips, or use it as a topping for grilled chicken. For the no-cook recipe, read more.
As I came across this recipe for grilled snapper with mango salsa, I instantly had memories of Dad's fish with fruit salsa. Since snapper isn't the most sustainable of fishes, I'll probably sub in something similar like rock fish. To take a look at the simple and delicious recipe, read more
In honor of National Sauce Month, I'm tempted to make my own. Have you ever had ají?
Fat-free soy meat is combined with cumin, chili powder, onions, garlic, diced tomatoes, and roasted jalapeño peppers to make a filling that's well-seasoned and provocative.
The chimichangas require half an hour of bake time, resulting in a crisp, crunchy exterior and bubbly, oozing interior. Want to experiment with this cheese-free south of the border favorite? Get the recipe after the break.
Lately I've been all about dips. OK that's somewhat of an understatement, since it seems I'm always all about dips. Seven-layer dip, nacho cheese dip, artichoke crab dip, Buffalo chicken cheese dip — you get the idea. Well, last week I tried out this recipe for Greek salsa, and it is officially my new favorite dip (for now)! It's everything one could ask for in a dip.
It's super easy to prepare (especially when you let the food processor do the chopping), can be made in advance, and is deliciously addictive. Thanks to the wide variety of ingredients — tomatoes, cucumber, hot peppers, olives, feta cheese — it's incredibly layered in both texture and flavor. From creamy to spicy to briny to salty, each bite is different, but equally divine. Greek salsa would be an excellent addition to a tailgate or informal cocktail party, so get the recipe and read more
The entire experience of eating salsa (with tortilla chips, of course) was enhanced. The juicy sweetness of tomatoes, the spicy heat of jalapeños, the subtle smokiness of chili powder, the crunchy bite of raw onion — it was like tasting salsa for the first time.
Don't be intimidated if you've never made salsa before, it's wildly easy and domestically rewarding. While having a food processor allows you to make salsa in mere minutes, it can also be done the old-fashioned way by finely chopping the ingredients. To check out my favorite salsa recipe read more