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To summarize the sauce at best, most interpretations contain roasted, dried, or raw red piquillo pepper.
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Slightly spicy Anaheim chiles are stuffed with Mexican cheese, rolled in flour and beaten egg, and pan-fried until golden brown in this authentic recipe handed down for generations.
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"Relish" to most of us conjures expectations of tang. So, think of this salsa recipe from Rick Bayless as a variation on "relish."
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This classic potato and onion 'omelet' is eaten all over Spain. This version includes roasted red peppers and Spanish serrano ham. Since it's served at room temperature, this delicious starter can be ahead.
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Get Salsa Ranchera Recipe from Food Network
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This recipe for smooth guacamole is made by blending tomatillos, cilantro, chiles, onion, and avocado; serve it on tacos, burritos, or tortilla chips.
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Each forkful of this salad bursts with Southwest flavor, thanks to Morningstar Farms® Spicy Black Bean Veggie Burgers.
cooking.nytimes.com
The flavor bases called sofritos exist throughout the Hispanic world, and many are made with peppers, tomatoes, onions and garlic Blanca Arzu, a Garifuna woman from Honduras, makes a lighter, more herbal version based on cilantro, onions, garlic and sweet peppers.
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A spicy kick to sweet potatoes. You can add more chipotles for more heat, or more brown sugar for sweetness.
cooking.nytimes.com
This chili oil, a kind of rough harissa, made from mild dried New Mexican chilies, pounded garlic and chopped mint, has so much body and flavor it’s more salsa than sauce.
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This is a simple take on ceviche. Instead of letting the shrimp 'cook' in citric acid, you boil them, then let them marinate in a rich and creamy coconut milk sauce. This is simple and refreshing for a nice summer day.
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White rice is cooked with a spinach paste and Indian seasoning blend in this quick and easy palak rice, also known as spinach rice, recipe.