We don't know about you, but man, do we love a spicy salsa. How hot is definitely up to you, but we like to dial the heat up to somewhere between super mild and blow the top of your head off with heat ...

The tiny but mighty chile lends its unmistakable fruity heat to marinades, dressings and, of course, salsas. By Pati Jinich It doesn’t matter if you are at a hotel, restaurant, market, street-food ...

"Think of a quesadilla as Mexico’s grilled cheese—it’s comfort food at its core. Put them together, and it’s magic," says the 'Salsa Daddy' cookbook author You might never want to buy bottled salsa ...

Instructions: Place peeled garlic in a dry cast iron pan and cook over medium-high heat until all sides are blackened, about 20 minutes. In a heavy pot place lard and achiote seeds (or paste) and ...

Cut up the onion, tomatoes and habaneros in large chunks and place on a baking sheet. Add cloves of garlic (with skin still on), drizzle with olive oil and sprinkle with salt and pepper. Throw in the ...

Food Network chef David Rose is sharing his pineapple habanero hot sauce recipe. When you fire up the grill, spice up your feast with homemade hot sauce. Food Network personality and chef David Rose ...

Salsa is a popular condiment enjoyed worldwide for its vibrant flavors and versatility. Making these homemade salsa recipes allows you to customize the spiciness to suit your taste preferences and ...

It doesn’t matter if you are at a hotel, restaurant, market, street-food stand or the home of a local in Yucatán, Mexico — if salsa de mesa, or table salsa, is not there when you sit down, you can ...