Salsa de chorizo

In Coahuila, Mexico, this salsa is not a condiment but a meal in itself, built on the prized chorizo of Múzquiz. If you can find it, all the better, but any quality Mexican chorizo will do. A mix of chiles is key here: jalapeño for grassy heat, habanero for a fruity kick, and chile de árbol for smoky depth. Tomatoes bring natural sweetness, while tomatillos add a tartness that brightens every bite. Charring all of it matters: The deeply roasted ingredients give the vegetables an intensity and smokiness that matches the chorizo's bold personality. Pair it with eggs. Use it to sauce crispy tacos, quesadillas, rice or beans. Add potatoes and it becomes a filling guisado. Toss it with pasta or layer it into a one-of-a-kind lasagna. It can even top nachos. Once it enters your kitchen, you won't stop finding reasons to make it.