It's made from one of the hottest chiles on earth, so heat seekers can slather the salsa all over their rib eyes with bravado; but those with refined taste buds will appreciate how the peppers' sweet fruitiness cuts through the rich, meaty steaks.
Cerciello marinates small chickens with garlic and herbs, then roasts them until golden. In summer, he serves them with a quick, piquant sauté of corn and peppers along with a chunky pistachio sauce that's so good, you'll want to make it all season long.
Grilled Chicken with Blueberry-Basil Salsa // I'm most interested in that salsa! // What I thought: DELICIOUS! The salsa was SO SO good... but a bit spicy. If you don't like a lot of spice, cut down the jalapeño a bit. Will definitely make this again!
Steak Skewers with Scallion Dipping Sauce. This is a good recipe but I didn't care for the dipping sauce but it's only because I can't handle too much fish sauce. Will make again without the dipping sauce.