376 mexican recipes

Crispy spiced fritters dripped through a slotted spoon into hot oil, made with chickpea flour, buttermilk, sambal, and a hand-ground spice blend of coriander, mustard, and cinnamon.

Use as a dip or topping for grilled chicken, seafood, etc., inspired by Diana Rattray

Gary's hot sauce packs 20 jalapenos boiled with garlic, onion, oregano, and cilantro, then blended with crushed tomatoes and Rotel. Seriously spicy homemade salsa.

Mushrooms with onions sautés sliced mushrooms, sweet onion, and garlic in oil with dried epazote until the pan goes dry. Serve as a side, taco filling, or quesadilla stuffing.

Thick-cut cowboy steak rubbed with smoky chipotle paste, grilled over high heat, then slathered with homemade jalapeno jelly. Includes a from-scratch pepper jelly recipe.

Layered cream cheese, cheddar, and spicy chili baked until bubbly and golden. This lighter chili cheese dip uses fat-free cheeses and comes together in under an hour. Scoop it up with tortilla chips.

Smoky chipotle salsa blended from canned chipotles in adobo, tomato paste, brown sugar, and red wine vinegar. Sweet, fiery, and ready in 10 minutes. Makes 2 cups.

Marinated chicken thighs grilled over wood or charcoal, served with papaya-tomatillo salsa and julienned jicama. Bold Yucatan flavors with a smoky, charred finish.

Raw fresh chilli chutney with mint, ginger, and lime juice. No cooking required, just chop and mix 15 minutes before serving. A fiery Indian-style condiment for serious heat lovers.

Low-fat asparagus guacamole made with pureed cooked asparagus and yogurt instead of avocado. Same guacamole seasonings - cumin, cayenne, garlic, tomato - a fraction of the fat.

Indian-style spinach with popping black mustard seeds, dried chilies, turmeric, fresh mint, yogurt, and lemon. A quick saag-inspired side dish ready in 20 minutes.

Homemade chipotle sauce with rehydrated dried chipotles, bacon, tomatoes, beef stock, and fresh cilantro. A smoky, spicy Mexican sauce with customizable heat level.

Smoky chipotle salsa simmered with roma tomatoes and garlic, then pureed smooth for a deep, fiery table sauce. A bold make-ahead salsa that keeps for days and freezes well.

Bean burrito casserole layers tortillas with pinto beans, brown rice, and scallions under a homemade chili-spiked enchilada sauce. Vegetarian make-ahead Mexican casserole baked in one dish.

Hot pepper salsa for canning, made with banana peppers, green peppers, garlic, brown sugar, and apple cider vinegar. Sweet-hot ketchup-based relish, makes 12 jars.

Spicy lentil and tomato soup with garam masala, turmeric, coriander, and chili powder. A vegan, high-protein Indian-spiced soup that simmers into a thick, warming bowl in under an hour.