Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
What to make with all the dried peppers and goat cheese you made? Chilaquiles, of course! Crunchy, saucy and cheesy makes this a recipe for any meal of the day.
Chef Mike Isabella’s creamy, flavor-packed take on a traditional Aztec pumpkin-seed dip is delicious proof of his intensive research. Plus, the dip is darn good paired with chips and a sweet-smoky margarita.
Strawberries and Rhubarb get a spicy kick in this bright and refreshing salsa. The raw rhubarb gets a bath in cilantro syrup, so it's not too tart and kissed with cilantro goodness.
The ingredients are untraditional, but the flavor evokes the essence of Mexican cuisine. Chef Gandin serves the pungent, black-olive salsa with grilled fish, though we’re just as keen on scooping it on tortilla chips for a flavor-packed appetizer.
No real Mexican restaurant is complete without a salsa bar and those spicy pickled carrots. They were always my favorite growing up in San Diego. Let me tell you they are SO easy to make at home too!
A spice lover's condiment! Flavorful and juicy yellow tomatoes are matched with spicy habanero peppers and laced with cumin for a flavorful and spicy salsa.
Tomatillos, housed in tiny husks, make a great salsa verde. Using cumin and spanish paprika, and thai chiles, learn how to can a salsa verde that will be a great accompaniment to any Mexican dish or alone with some tortilla chips!
Pickled carrot is served at good Mexican restaurants, often placed on the table with the chips and salsa when you sit down. This recipe could be considered an ‘Americanized’ version of a traditional favorite.
