Smoky spicy sweet bright and complex: this is the salsa that outshines the rest.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 ArnieTex | 2023-02-23 15:00:10 |  286,472 Views |
How to make SALSA TATEMADA | Recipe for Charred Salsa Roja (al Molcajete & mixed)
Serious Mealtimes / J. Kenji López-Alt
This is my absolute favorite salsa and that's coming from someone who loves salsa. Smoky spicy sweet bright and complex this is the salsa to top them all. If there was a Mexican restaurant on my desert island they'd be serving this salsa before you even asked. The fact that it only has four real ingredients takes 20 minutes to make and requires virtually no knife work or cleanup is just the icing on the cake (or the salsa on the taco maybe).
Salsa verde goes way back to one of my earliest food memories: sitting with my dad on the back porch of a family friend’s house in Cape Cod my father opening the Littleneck clams we’d dug up that afternoon squeezing a little lime over them and adding a spoonful of hot salsa verde before slurping them down raw. It was the first time I can remember eating raw seafood and more importantly the first time I felt the electric rush of adrenaline that comes with eating spicy food.
