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Whether spooned onto breakfast tacos, devoured with chips or served with grilled red snapper, salsa’s addictive heat elevates everything on the plate. This month’s reader recipes serve up a delicious mix of charred, smoky and fiery flavors. To get a salsa fix without cooking, try the following from Gonzalo Guzmán, chef at Nopalito in San Francisco (and author of the eponymous cookbook, with Stacy Adimando). “Unlike a cooked tomatillo salsa, this version retains all the bracing freshness and acidity of its raw ingredients,” he says. He suggests serving Salsa Cruda with meaty appetizers or entrées, like carnitas, or robust vegetables, like grilled portobello mushrooms.