Pork has been a staple of Mexican cooking since the Spanish conquistadors introduced domesticated livestock in the 16th century. Even before the ad slogan professing pork as “the other white meat,” ...

Michelle Muñoz likes a tangy and acidic fire-roasted salsa to cut through the lushness of barbecue meat she and her partner and husband, Andrew Muñoz, serve at L.A.’s Moo’s Craft Barbecue. To achieve ...

Tools and equipment: Knife, cutting board, sheet pan, blender (or mixing bowl and potato masher or wooden spoon), measuring cups, measuring spoons. Great additions and substitutions If you don’t have ...

THESE ARE THE MOST attractive salsa flavors I know: tangy (almost citrusy) from the tomatillos, smoky and hot from the chipotles and sweetly aromatic from the roasted garlic. Add anything else but ...

There’s no doubt—homemade salsa is a must in any Mexican household. I always have at least one salsa in my fridge, whether it ...

Properties: Though they look like green tomatoes, they are firmer and have a different flavor. Look for firm tomatillos that fill the papery husk to the point of pushing at the edges. Uses: Can be ...

The 30th annual Salsa Contest was part of last week’s Bloomington Community Farmers’ Market. There were 19 entries in the three categories: tomato-based raw, tomato-based cooked and specialty. Prizes ...

There’s nothing quite like a homemade tomatillo salsa recipe. Tomatillo salsa brings a fresh, tangy twist that brightens up everything from tacos to breakfast eggs. I love how this salsa can turn a ...