Place the charred tomatoes, onion and chiles on a chopping board and dice. Transfer to a bowl, add the salt, and mash with a ...

These tips will change everything. When it’s time to make salsa, it’s time to play. Johnny Miller for The New York Times Within the stunning range of fresh and dried chiles, feel free to experiment ...

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 ...

We used a jar of mild salsa to add a south-of-the-border flavor to this chili-like entrée and substituted ground beef for cubes of meat to speed up the cooking. Accompany with crunchy tortilla chips.

A cheesy, saucy, flavor-loaded twist on a Mexican classic. In this mouthwatering recipe, we’re building the ultimate Chicken ...

Roast the poblano over an open flame on your stove top until just charred. Set aside in a bowl and cover with plastic wrap to allow the chile to cool and to help steam the skin off the poblano.

The recipe makes enough for a large party, perhaps served as a salsa-style dip accompanied by sturdy tortilla chips or ...