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Fans of hot and spicy food will love this homemade Yemeni salsa, known as zhug, with tomatoes, chile peppers, garlic, and fresh herbs.
cooking.nytimes.com
Fresh scallops are served with a fresh tomato salad in this no-effort summer dish Because they’re being served raw, it’s important to purchase high-quality scallops Many store-bought options are soaked in a phosphate solution that plumps them up with water (therefore bumping up the price), so it’s worth seeking out scallops that are labeled “dry” or “dry-packed" for more pure flavor.
www.delish.com
We like our pasta on the spicy side. 😉
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The perfect weeknight dinner--with a kick.
www.chowhound.com
Enjoy this Banana Salsa recipe with ingredients and easy step-by-step directions from Chowhound.
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Topped with an insanely delish—and easy—pineapple salsa, these pork chops take on a fresh, tropical flavor.
cooking.nytimes.com
A mango’s rich flavor is deepened through grilling in this salsa full of contrasts It also works if you do not want to grill the mango I love mango salsa whether or not the mango is grilled, so if you don’t feel like grilling, you can still get a great salsa with these ingredients
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Fresh summer flavors come in this salsa you can make with your leftover roasted ears of corn.
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Pureed avocados and tomatillos make this double green dip perfect for tortilla chip dipping and carne asada topping.
cooking.nytimes.com
This recipe is by Martha Rose Shulman and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Serve this exciting summer favorite cool with tortilla chips.
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An antioxidant powerhouse that tastes incredible. The contrast between the sweet wild blueberries and tartness of the onions, peppers and tomatoes, makes this a great dish on its own with tortilla chips or served alongside beef or chicken.