No Mexican meal is complete without salsa, but there's a type of salsa that might not be on your radar, which features a ...

Toast ingredients. Cook vegetable oil, unsalted raw peanuts, and garlic cloves in a skillet over medium heat until the garlic ...

Late July has arrived in the qathet region, and so has an abundance of fruits and vegetables to be harvested. According to ...

Layer those peppers into a half-gallon glass jar fitted with a fermentation lid. Fill the jar to the top with a 2% brine, making sure all the peppers are submerged. You can make enough brine for ...

These chile-lime salts are handy, and work well on any protein, including chicken, salmon, tofu, or plump and creamy pinto beans. But these tacos are hardly about the protein, anyway. What matters ...

Season medallions with salt and cracked black pepper (5 ml/1 tsp pepper for a medium-spiced steak). Place on a greased grill over medium-high heat; cook, turning once, for 5 to 6 minutes per side ...

Process this salsa as a hot pack in pint jars in a boiling water bath for 15 minutes (under 1,000 feet or 20 minutes over 1,000). Important Note The only changes you can safely make in the salsa ...

Combine oil, mustard, peppercorns and salt and brush over salmon. Preheat grill to high. Place salmon skin side down on grill, close lid and grill for 7 minutes or until white juices begin to ...

Moe's Southwest Grill's spiciest salsa is made with ghost peppers and gochujang. We visited their Bryant Park location to try the Ghostujang salsa and see how spicy it is for ourselves.