Smoky Salsa
Salsa seems to be one of those unobtrusive additions that you don't notice as being good until a really good one is tingling its way to your belly. With tons of savory flavors, smoky heat from chipotles, and fresh acid from tomatillos, pale ale, and red onion, this salsa is balanced but with a bite. It lasts in the fridge for a while too, so make a batch and go at it again and again.

Ingredients:
1 28 oz can whole tomatoes
1 12 oz can whole tomatillos
2 chipotle peppers in abodo sauce
1 teaspoon ground cumin
1/2 bunch cilantro
1/2 a red onion
8 garlic cloves
2 tablespoons whole grain dijon mustard
2 teaspoons pico pica sauce
1/2 lemon, juiced
1 tablespoon Worcestershire sauce
1/4 cup Pale Ale
Salt (to taste)

Directions:
Place the garlic, onion, and cilantro into a food processor. Blitz for a few seconds. Next, pour the liquid in the can of tomatoes, plus 4 tomatoes, 4 tomatillos, and 1/4 cup of the pickling liquid into a food processor, then two chipotle peppers in adobo sauce. Add everything else. Blend the whole thing and taste. It should be on the liquid side rather than the "Pace Picante" side. Personally, we like salsa that's either near liquid, or in complete chunks — not that weird marinara-esque in-between. Salt to taste and there you go, a super simple, easy salsa that will keep them coming back for more.

Photographed by Claire Thomas.