Chef Carlos Salgado makes this smoky, spicy, rich salsa negra with black garlic and two types of dried chile. He also uses it to spike rice and beans, but you may want to put it on absolutely everything. Slideshow: More Salsa Recipes
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Chef Carlos Salgado makes his gazpacho with sweet melons, cucumbers and avocados, and tops it with crisp and chewy oven-dried macerated blueberries. Slideshow: More Gazpacho Recipes