Corn salsa with diced tomato, hot chilies, cilantro, garlic, and a squeeze of lemon. A 10-minute no-cook salsa that doubles as a dip for chips or a topping for grilled chicken and fish tacos.
Avocado salsa combines diced ripe tomato, red onion, jalapeño, and lots of cilantro in olive oil and lime juice, with chopped avocado folded in just before serving. Bright, chunky pico de gallo with a creamy upgrade.
A simple authentic Indian chicken curry. Adjust the spices to suit your tastes. Serve it with steamed rice or spicy rice puloa (posted separately)
White bean chili with turkey, tomatillos, green chiles, and a cilantro yogurt cream. A leaner Southwest twist on red chili that tastes even better the next day.
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