The heat of this salsa is entirely dependent on the kind of chiles you use. Think of this recipe as a base for creative experimentation and adjust it depending on what chiles you have and what you want to use it for.
Lime and green chile flavor cut through the creaminess of avocado in a velvety dressing that works as a dip, too.
This is one of the first things I learned to cook with Piment d'Espelette and one of my favorites.
A classic Basque sauce/side/main/pintxo.
Jenn de la Vega's take on a traditional salsa from Veracruz, Mexico.
Put this on your burger right now.
A little spicy and a lot sweet.