Wes Avila's roasted red pepper and chile de árbol salsa from Guerrilla Tacos. Smoky, spicy, and versatile — spoon it on eggs, tacos, burritos, or anything that needs a lift.

A year-round staple from our garden. Whatever's growing goes in — basil, arugula, spinach, kale. Pepitas instead of pine nuts, roasted garlic, good olive oil. Works on pizza, pasta, roasted vegetables, pretty much anything.