This low-and-slow cooking technique turns chiles, tomatoes, and oil into a smooth, deeply flavored salsa that works on just about everything.

There’s no doubt—homemade salsa is a must in any Mexican household. I always have at least one salsa in my fridge, whether it’s a salsa roja molcajeteada or a spicy salsa verde. And let’s be honest—a ...

The best-laid plans sometimes take a turn. Such was the case with this week's column. I had planned to make a recipe submitted by someone else. The snow had other ideas. There was no going back to the ...

What's better than an easy slow-cooker recipe? One that calls for only 5 base ingredients and a handful of pantry staples.

6. Heat the oil in a large, deep sauté pan over medium heat. Working in batches, add a few tacos and fry for 2 minutes on each side, or until golden brown. Using a spatula, transfer the tacos to a ...

While there's a time and a place for store-bought salsa, fresh salsa is like a walk through the garden when it's homemade. This condiment comes in many varieties, each with its own delicious use case, ...