Salsa Quemada (Roasted Tomato and Tomatillo Salsa)

Salsa Quemada is a smoky fire-roasted Mexican salsa featuring tomatoes, tomatillos, garlic, and chiles. It's a delicious table salsa, perfect for dipping tortilla chips.

Charred Tomatillo and Yellow Pepper Salsa

Dried, toasted pasilla chilies are blended with tomatillos and yellow peppers, blistered under a broiler to create a smoky edge for the natural sweetness of the vegetables.

Salsa Negra (Sinaloan Salsa for Seafood)

Salsa negra’s punch of heat, complexity, and savory backbone pairs perfectly with seafood and more.

Charred Salsa Verde

Smoky, spicy, sweet, bright, and complex, this is the one salsa to rule them all. It only has four real ingredients and you can make it in 20 minutes.

Chicken with Tomatillo and Red Chile Sauce

Piloncillo takes extremely well to spicy sauces flavored with dried chiles, as well as to the juicy tartness of tomatillos. This is my go-to chile sauce for recipes like tacos, enchiladas, and chilaquiles. Use it with or separately from the chicken that braises in it (the recipes makes extra sauce, which can be frozen and used later).

Hot and Creamy Salsa Verde

Fresh, tangy, and spicy, this salsa verde was just what was called for to fulfill a longing after a week of excellent Mexican eats in Austin.

Basic Salsa Verde (Mexican Tomatillo Salsa)

A basic salsa verde made with simmered tomatillos and cilantro.

Red Enchilada Sauce

Short on ingredients, it's the process that transforms chiles and tomatoes into a sauce that has an incredibly robust tomato base with an earthy heat throughout—ready to make the best enchiladas ever.

Yucatán-Style Hot Dried-Chili Salsa (K'uut Bi Ik)

With minimal preparation, you can have an intensely smoky, fruity, fiery salsa on the table to heat up any taco night (or anything else you want spicier, really).

Orange-Tomatillo Salsa

Sick of tomatoes but still craving salsa? This sweet and tangy orange-tomatillo salsa will do you just right.