For a small salsa company to succeed, it takes a lot more than a Texan grandmother's recipe for great dip.
The beloved Austin ’cue truck’s chunky, tangy salsa is simple to make at home—with or without a smoker in your backyard.
A Fort Worth man can’t bottle up his confusion any longer.
A Houston man knows that the Carolina Reaper will cause him pain. He’s worried that it might cause him real harm, too.
It’s what’s for dinner. And lunch. And breakfast. And snack time.
Recipe from Dean Fearing, Mansion on Turtle Creek, Dallas.Yellow-Tomato Salsa1 pound yellow tomatoes or yellow cherry tomatoes, chopped 1 large shallot, minced 1 large clove garlic, minced 2 tablespoons finely minced cilantro 1 tablespoon champagne vinegar or white wine vinegar 2 serrano chiles, seeded and minced 2 teaspoons fresh lime
EnchiladasCooking oil 12 corn tortillas 1/2 pound mild cheddar cheese, grated 1/2 pound cooked chicken, shredded 1/2 medium onion, minced Salsa chipotle (recipe below)Heat about 1/2 inch cooking oil in small skillet just until it begins to smoke. Using kitchen tongs, immerse each tortilla in oil for a few seconds,
1/2 cup whole shelled pumpkin seeds 3 medium tomatoes, cored 1 small onion, peeled and cored 1 medium poblano chile 1 medium jalapeño chile 1 tablespoon lime juice 1/4 cup chopped cilantro leaves 1 teaspoon ground cumin 1 1/2 teaspoons coarsely ground black pepper 1 tablespoon salt 2 tablespoons olive
6 large ripe tomatoes, chopped (peel if skins are tough) 1 cup chopped canned tomatoes, with juice (or increase fresh tomatoes to 8) 4 to 5 fresh serrano chiles, seeded and chopped 1 medium red onion, chopped 2 to 3 fresh jalapeño peppers, seeded and chopped 4 cloves garlic, minced
Hot like summer, as refreshing as a breaking wave, standard Mexican salsas are taking on new guises. Now they’re as likely to be a topping for grilled fish as a dip for chips.
1/2 pound serrano chiles, stems removed 4 cloves garlic, peeled 1 1/2 bunches cilantro 1 to 2 medium-sized tomatillos, quartered 1/2 tablespoon salt 1 tablespoon white vinegarPut serrano chiles and garlic in blender or food processor with 1/2 tablespoon of water. Pulse lightly until chopped but not liquefied. Set aside.
12 ripe plum tomatoes 1 small yellow onion, coarsely chopped 6 cloves garlic 5 serrano chiles Small bunch of cilantro 2 to 4 chipotle chiles, canned Salt and pepper, to taste Lime juice, to tastePlace tomatoes in roasting pan like billiard balls in a rack. Add onion, garlic, and serrano
1 ripe pineapple, peeled and diced 1 red bell pepper, roasted, peeled, seeded, and diced 1 tablespoon green peppercorns 2 tablespoons brine from peppercorns 1 tablespoon honey 2 teaspoons ginger juice (scrape fresh ginger-root and squeeze out juice) 1 ounce rice-wine vinegar 1/4 teaspoon turmeric 1 tablespoon nam pla (Thai
1/4 cup lemon juice 1/2 cup (or more) orange juice 1 ounce each of yogurt and tahini paste Dash of harissa sauce 1 clove garlic 1 cup olive oil Salt and pepper, to taste 1 cucumber, peeled, seeded, and diced 1 medium red onion, diced 2 tomatoes, peeled, seeded, and
4 tomatillos, shucked 4 fresh jalapeños, stems removed 2 ripe avocados 4 sprigs cilantro 1 small to medium leaf of romaine lettuce 1 teaspoon chopped garlic 2 teaspoons salt Juice of 1/2 limeIn saucepan, cover tomatillos and jalapeños with water. Bring to boil; reduce heat slightly and cook 4 to
4 plump tomatillos, husks removed 8 to 10 chiles colorados 4 cloves garlic, peeled Salt, to taste 1/2 onion, finely chopped Fresh cilantro, choppedHeat a comal or griddle, and roast tomatillos, turning frequently, until slightly charred and rather soft. Remove. Quickly toast chiles on comal for about 15 seconds on
Teala’s, 3210 W. Dallas, Houston
Recipe from Teala’s, Houston
1/2 cup shredded jicama 1/2 cup chopped mango 2 tablespoons lime juice 2 tablespoons fresh-squeezed orange juice 2 tablespoons chopped cilantro 1 jalapeño, seeded and finely chopped Salt to taste 1 tablespoon vegetable oilMix ingredients in glass bowl with wooden spoon, adding oil last. Make sure oil coats everything. Let
1/4 cup green pumpkin seeds 2 medium tomatoes, peeled and seeded 1 serrano chile, peeled and seeded 1 medium white onion, peeled 1/2 bunch fresh cilantro, stems removed 2 teaspoons chopped chives 2 teaspoons chopped coriander 1 cup clam juice 1 tablespoon lime juiceToast pumpkin seeds on cookie sheet for
Smoky salsa gets its flavor from Northern Mexico3 to 6 canned chipotle chiles; reserve adobo sauce 3 cloves garlic, minced 1 teaspoon cumin 1 teaspoon oregano 4 tablespoons butter 4 tablespoons flour 1 cup beef broth 2 1/2 cups water 6 tablespoons of reserved adobo sauceRinse, seed, and chop chiles;
Recipe from Rosario’s, San Antonio