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9 results for "mexican"
Narrow Results You've Selected: Condiments and Sauces Vegan Saveur Remove all Difficulty Easy (8) Main Ingredient Vegetables (8) Fruit (2) Nuts (1) Tomato (1) Season Summer (2) Fall (1) Spring (1) Winter (1) Occasion Backyard BBQ (2) Birthday (1) Cocktail Party (1) Technique No Cook (4) Brine (1) Chill (1) Fry (1) Poach (1) Show all... Roast (1) Topic Recipe (9) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+"mexican"; var omni_prop11 = omni_channel+":"+"mexican"; var omni_prop12 = omni_channel+":"+"mexican"; var omni_prop18 = "mexican"; var omni_prop20 = ""; var omni_prop5 = "Source:Saveur"; var omni_prop8 = "Course:Condiments and Sauces,Cuisine:Vegan,Source:Saveur"; var omni_pageName="saveur:"+omni_prop12; 07/18/2012 Chiles Curtidos (Pickled Peppers) These vinegary pickled chiles are an essential condiment for all kinds of street foods in Mexico. Issue #149 07/18/2012 Salsa Roja (Tomato and Chile Salsa) Charred tomatoes give this vibrant red salsa a hint of sweetness and smoke. Issue #149 07/18/2012 Salsa de Piña (Fresh Pineapple Salsa) Tropical fruit adds sweetness and acidity to this fragrant, spicy salsa. The tart pineapple is a perfect foil for rich meats, stewed chicken, and roasted fish. Issue #149 07/18/2012 Salsa de Cacahuate y Chile de Árbol (Peanut and Árbol Chile Salsa) This peanut-chile sauce, a take on a traditional salsa from Chiapas, Mexico, is delicious spooned on grilled chicken or shrimp. Issue #149 07/18/2012 Sikil P'ak (Pumpkin Seed Salsa) This earthy toasted pumpkin seed salsa, a specialty of the Yucatán, is rich, thick, and satisfying. Serve it with tortilla chips for dipping. Issue #149 07/18/2012 Salsa Verde (Green Tomatillo Salsa) Bright and fruity, this salsa is the perfect counterpoint to the richness of cheesy dishes and grilled meats. Issue #149 10/31/2011 Escabeche De Cebolla (Yucatecan Pickled Red Onions) Red onions soak up the flavors of oregano and cumin in this classic pickle relish, served with fresh seafood in Yucatan, Mexico. Issue #142 08/27/2012 Casa Dragones Guacamole Angela Tovar Morales, a cook at La Casa Dragones—the home of Casa Dragones Tequila in San Miguel de Allende, Mexico—gave us the recipe for her classic guacamole with fresh tortilla chips. For the best results, she suggests making it in a molcajete, or mortar and pestle. Issue #149 01/30/2012 Blood Orange Salsa This simple salsa balances the sweetness of blood orange with lime, jalapeño, and avocado. Does Not Apply