Salsa

(Charred Chili Salsa) In Thailand, vegetables are grilled in a grilling rack over an open flame. The method for charring described in this salsa recipe uses a dry-frying technique; you can, of course, char the vegetables over a grill instead. This northern Thai salsa is quite hot: The main ingredient is traditionally num, a long, medium-hot, pale yellow chili very similar to the banana chilies available in North American. If you want a milder taste, substitute Hungarian wax chilies for some or all of the banana chilies called for in the recipe. Remember that this sauce is meant to accompany sticky rice, not to be eaten on its own, so its flavors are punchy, with a distinct smokiness. Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less.

This salsa is used to flavor Frijoles Borrachos , as an ingredient in Piquant Crab on Jícama Wedges , and to accompany Chorizo and Potato Empanaditas and tacos. Can be prepared in 45 minutes or less.

Here's a perfect partner for turkey or veal burgers, sausages and toasted French bread.

Can be prepared in 45 minutes or less.

This salsa is chock-full of sun-loving ingredients like tomatoes, olives and capers. It's a splendid accompaniment to grilled halibut steaks, pork chops, sliced eggplant or sourdough bread.

This sauce uses roasted fresh poblano chilies and their dried form, ancho chilies.

Gulisa's Ajika This lively condiment goes nicely with grilled meats and fish as well as with pork stew.

Adapted from a recipe by chef Phillippe Padovani of the Manele Bay Hotel on Lanai. Serve it as a topping for grilled skinless, boneless chicken breasts.

Anne Rowland of Cohasset, Massachusetts, writes: "The Quincy Ships Brewing Company, south of Boston, is one of our favorite places. We especially love their citrus salsa, which they serve with chips." The restaurant has closed, but this spicy salsa is as good as ever.

Inspired by the Basque pintxo, this great-on-anything salsa packs a punch.

A juicy, sweet, and spicy accompaniment for fish tacos, grilled chicken, or a big bowl of tortilla chips.

This bright and creamy dip is RSVP’ing yes to your next cookout.

This pico de gallo recipe is the best fresh salsa you can make—use it to top our favorite Tex-Mex enchiladas or spoon it over a layered queso.

This standby salsa recipe using either tomatillos or tomatoes for the base lasts five days in the fridge or up to a month if you freeze it.

The chicken bouillon, though optional, adds a hint of umami and a richness that you won’t get otherwise.

This jewel-toned salsa recipe can be used on more than just crackers.

When you're working with chiles, you should be wearing rubber gloves. Sound funny? Well, it won't after you accidentally touch your eyes.

This corn salsa, along with mayonnaise and tomatillos, helps make up the Elote Dog.

This no-cook salsa pairs sweet and juicy watermelon with smoky chiles. Looks like gravy, tastes like summer.