Salsa, hold the chips
The salsa: Fire and Fruit Yellow Tomato Salsa
The combination of mango and tomato may seem surprising, but the pickling ingredients bring them together in an enticing way.
Add heat to taste
You can control the heat of a salsa by adjusting the heat of the chiles.
Slice off the top of each chile, being sure to cut through the ribs and seeds, where the heat-producing compound capsaicin is concentrated. Test the chile’s fire by touching the top to your tongue (each chile has a different heat level). Adjust the heat, if you want a milder salsa, by splitting the chile and scraping out some or all of the ribs and seeds. If your skin is sensitive, wear kitchen gloves or hold chiles with a fork ― and don’t touch your eyes.
Next: Classic Salsa Verde
The salsa: Classic Salsa Verde
Tomatillos and fresh chiles give this salsa a bright, “green” flavor, and toasting the ingredients contributes a smoky element (plus it loosens the chiles’ skins). Mexican cooks traditionally use a griddle or comal to toast salsa ingredients, but a broiler chars the chiles more evenly.
Next: Roasted Tomato and Three-Chile Salsa
The salsa: Roasted Tomato and Three-Chile Salsa
The layers of deep flavor come from roasted vegetables and pan-toasted chiles.