Oh, salsa verde, how I love thee. Classic sweet, tangy, spicy green goodness all trapped in a jar. The real beauty of tomatillos comes out when you roast them, lending smokey caramel overtones to this already awesome fruit.
Kevin West's simple, spicy carrots were inspired by the many taco stands scattered across Los Angeles, where West lives. He uses the tangy, crunchy carrots as a complement for tacos, and also as an ingenious substitute for bacon in a club sandwich.
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.
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.
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!