This homemade, Tex-Mex, New Mexico Chile Salsa is easy-ish, and delicious warm, room temperature, or cold. It’s as good as a salsa you might get in a restaurant.
salsa
Huevos Rancheros
Here’s my Mexicanesque version of Huevos Rancheros: tomatillo-poblano salsa, cilantro, sunny-side-up eggs, and homemade corn tortillas
Fillets of Beef in Ancho Chile Sauce (Sous Vide)
Fillets of Beef in Ancho Chile Sauce with avocado relish (guacamole) and fresh tomato salsa … wow! It’s an super-upscale re-imagining of a bowl of chili.