You’re Doing Salsa Wrong

At the excellent San Francisco restaurant Nopalito—and in his 2017 cookbook of the same name—chef Gonzalo Guzmán deploys chili peppers like a virtuoso. His birria de res is a case in point: beef short ribs are browned, steamed until tender in a paste of ancho peppers, and served with a salsa of árbol chilies.

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BING NEWS:
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  • Tony's Ridiculously Easy Homemade Salsa | Ambitious Kitchen
    Tony's ridiculously easy homemade salsa recipe with fresh tomatoes and a kick of heat from jalapeño. This homemade salsa is bursting with flavor and comes together right in your blender or food processor! Make it chunky or smooth and serve it with chips, on nachos, in burritos and more.
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  • Salsa
    Gather all ingredients. Combine tomatoes, onion, tomatillo, cilantro, garlic, lime juice, and salt in a medium-sized mixing bowl. Mix well. Add 1/2 of the jalapeño pepper and taste. If you desire your salsa with more kick, add remaining 1/2 jalapeño. Cover the salsa and chill until ready to serve.
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