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Chips and salsa are a staple of summer barbecues and potlucks. Usually store-bought and shunted to the end of the buffet, they’re more filler than anything else, the obvious ringers in a spread of homemade dishes.
It doesn’t have to be this way, people! Making your own salsa (and guacamole, for that matter) is easy and fun, and the taste is incomparable to anything you can get in a jar. If you can start a charcoal grill and use an immersion blender, you can whip up your own fire-roasted salsa that will have your guests clamoring for more.
Firing up a grill is really not as time consuming as you might think, and the smoky flavor of mesquite charcoal is hard to beat. From heating up the grill to blending the salsa, this recipe took me an hour to make. It yielded a big batch — five cups worth — but salsa freezes beautifully and you’ll be glad you made extra for later!
by Alexis deBoschnek | This play on Italian puttanesca will inevitably become your easy, one-pot weeknight staple. Gussy...