Mexican salsa recipe made with chopped fresh tomatoes, jalapeno and serano chili peppers, red onion, cilantro, and lime. Also called Pico de Gallo or Salsa Fresca.
This salsa is great served with Salvadorean pupusas as well as a salsa to eat with traditional meals such as Yucca and Enchiladas Salvadorenos (more like a tostada).
These cheesy bites pack a little heat to keep your smart eating plan interesting. Make it basic or take it to the next level with pizza flavors or a riff on a BLT.
This recipe features a surprise ingredient–green grapes–that adds the just-right amount of sweetness to the simple, two-step pasta dinner. Serve with pan-grilled asparagus.
Homemade salsa is the ultimate way to enjoy the ripe, crisp veggies of the season-with a little heat to keep things interesting. Newly picked corn provides juicy flavor.
