Some like it hot ... or cool, or smoky, or sweet. We have 10 new twists on sensational salsa!
Recipes by Julia Rutland
1 of 10Photo: Iain Bagwell; Recipe: Julia Rutland
Use it as a dip with your favorite chip, or spoon it over huevos rancheros—fried eggs on warm corn tortillas with jalapeños and avocados on the side. The secret shortcut is canned fire-roasted tomatoes that add a slight smoky taste.
Oranges and chipotle peppers create a delightful sweet-smoky combo that is tasty on many types of meat, from mild seafood to hearty steaks. Jicama is a turnip-shaped root vegetable with a very mild taste and a pleasant crunch.
Tomatillos are small green fruits with a tangy, citrusy flavor. Wash them to remove the slightly sticky coating before using. Some tomatillo salsas are cooked, but this raw version preserves the tart flavor, which brightens up foods from grilled chicken to fish tacos.
The earthy heat from the dried chiles stands up well to grilled meats like skirt steak and pork tenderloin. Read the label before buying: Some dried chiles are super hot. You may want to use gloves to remove the very spicy seeds.