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Citron Givré: Sorbet-Filled Lemons from Paris to Provence

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main, salsa

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Bean enchiladas(1) | chicken(2) | chili(1) | fruit(1) | lamb(1) | pork(1) | vegetarian(4)

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Adobo-Marinated Pork Tenderloin with Grilled-Pineapple Salsa

(Cooking Light, September, 1999)

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Ancho Chile Salsa

(EatingWell, January/February, 2009)

This mellow salsa, made with dried ancho chiles, is a good all-purpose salsa. It’s delicious with anything from scrambled eggs to tostadas. A rich tomato flavor is important in this salsa, so when tomatoes are out of season, good-quality canned tomatoes may be a better choice than fresh. Adapted from Cooking with the Seasons at Rancho La Puerta: Recipes from the World-Famous Spa (Stewart, Tabori & Chang, 2008) by Deborah Szekely and Deborah M. Schneider with Chef Jesús González, Chef of La Cocina Que Canta.
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Ancho-Rubbed Steaks with Clemetine-Red Onion Salsa

(Bon Appétit, October, 2003)

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Bean Enchiladas with Fresh Tomato Salsa

(Cooking Light, September, 1995)

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Black Bean Quesadillas with Corn Salsa

(Cooking Light, March, 2004)

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Lamb Salsa

(Dinner: Impossible, Episode: Yahoo Search Scramble, Season: 6)

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Quick Vegetarian Chili with Avocado Salsa

(Cooking Light, March, 2002)

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Roasted Garlic Salsa Verde for Oven-Roasted Chicken Thighs

(Cooks Illustrated, November/December, 2011)

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Roasted Poblano-Cilantro Salsa for Oven-Roasted Chicken Thighs

(Cooks Illustrated, November/December, 2011)

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