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Showing only recipes by “Susanna Hoffman.”

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4612
fresh-tomato-salsa

Fresh Tomato Salsa

The basic salsa cruda of Mexican and Southwestern cooking everywhere is Fresh Tomato Salsa. Our special version of Fresh Tomato Salsa, wi...

4619
south-american-jalapeno-parsley-salsa

South American Jalapeno-Parsley Salsa

Meat is as central to South American cuisine as it is to North American, and this typical salsa—a chimichurri—is a superb meat relish. I...

4622
green-olive-cilantro-salsa

Green Olive-Cilantro Salsa

Need a switch from tortillas? Or maybe you’ve run out of them. Green Olive-Cilantro Salsa is excellent in a lettuce leaf taco. Stuff a l...

4625
roasted-red-pepper-chili-and-pine-nut-sauce

Roasted Red Pepper, Chili, and Pine Nut Sauce

One day we ate so much of our Roasted Red Pepper, Chili, and Pine Nut Sauce on chips, we had no room left for the lunch we had prepared....

4628
ancho-chili-sauce

Ancho Chili Sauce

Along with Salsa Cruda, Salsa Verde, and Ranchero, a dried chili sauce is one of the basics of tortilla cuisine. You can use any of a va...

4630
well-filled-guacamole

Well-Filled Guacamole

Some of the best recipes for popular dishes are ones that contain an element of surprise. The Well-Filled Guacamole is such a dish. No t...

4634
chopped-avocado

Chopped Avocado

When the avocado moved north to california and Florida gardens as a lush shade tree, only natives of Mexico and connoisseurs of Mexican b...

4636
toasted-pumpkin-seeds

Toasted Pumpkin Seeds

Bright orange pumpkin is another native of Central America. Its flesh is consumed in late summer and fall, but its seeds serve year roun...

4640
dressed-cilantro

Dressed Cilantro

Use plain cilantro sprigs to enliven fillings; or chop cilantro leaves with lemon zest to make a south-of the-border sort of gremolata t...

4649
carnitas

Carnitas

Every Saturday throughout Mexico, people wait in line for the long-cooked pork “little meats” to appear in stores and stands. These hung...

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