Recipezaar: Salsas recipes

Tomato and Red Onion Salsa

Thu, 16 Apr 2009 02:19:37 -0400

I use this on scrambled eggs, grilled chicken or fish. Easy to make and more tasty than the Trader Joes tubs (I think). Tastes even better the next day when all the flavors fuse together! -- posted by eileen513

Neiman Marcus' Northpark Corn Relish

Fri, 17 Apr 2009 00:20:34 -0400

This is a popular side dish, typically served with sandwiches, at various Neiman Marcus restaurants. It also makes a great corn salsa with a little less sugar, but a finely chopped jalapeno and/or a dash of tapatio sauce added to the relish. Recipe from Neiman Marcus Taste. -- posted by lynnski / LA

Miracle Salsa

Sat, 18 Apr 2009 16:59:13 -0400

This is a very basic salsa recipe that my third grade students made in class. The "miracle" part of the title comes from the sound (or lack thereof) in the classroom after it was made. -- posted by MacMama63

Aji De Tomate De árbol - Tree Tomato Hot Sauce

Thu, 23 Apr 2009 01:00:30 -0400

I'm a little obsessed with the possibility of moving to Ecuador. This is a recipe using the tree tomato which looks like a roma tomato, but pointier. From: http://laylita.com/recipes/2008/03/10/tree-tomato-aji/ -- posted by ThatSouthernBelle

Black Bean Salsa

Wed, 29 Apr 2009 15:12:30 -0400

Quick, easy, and spicy. -- posted by Chef #1252970

Pico De Gallo

Thu, 30 Apr 2009 14:47:45 -0400

There are a number of Pico de Gallo recipes here on Zaar, but, I believe, not one just like this one, which comes from the 2004 Healthy Latino-Recipes Made with Love. -- posted by Sydney Mike

Tomatillo Salsa

Thu, 30 Apr 2009 14:48:12 -0400

Although I cut down the heat of the chilies in this version, the original of this recipe came from the 2004 Healthy Latino-Recipes Made with Love. -- posted by Sydney Mike

Fresh Salsa

Fri, 01 May 2009 03:14:32 -0400

This recipe for salsa was a spanish assignment during my senior year in high school. We had to translate it and the make it. If you don't like spicy foods, add a lot of lime juice, and then you have a fresh citrusy salsa that isn't spicy. -- posted by purple one

Tex-Mex Cranberry Tequila Salsa

Tue, 05 May 2009 12:22:34 -0400

Recipe courtesy of Ocean Spray/Cocktail Times -- posted by TxGriffLover

Tomato-Apple Salsa - 0 Ww Points

Tue, 05 May 2009 12:24:08 -0400

A fresh and unique salsa that is also healthy! I do not like cilantro and prefer just plain ol' parsley. This would be great with fish or chicken. Enjoy! -- posted by Nif

Kickin' Salsa

Wed, 06 May 2009 17:46:27 -0400

Spicy, tangy, fresh, a real crowd pleaser. If you don't have fresh tomatoes on hand substitute 4 15 ounce cans of diced tomatoes. -- posted by I <3 Cookbooks

Martha's Salsa Verde

Fri, 08 May 2009 01:40:59 -0400

From Martha Stewart 'Great Parties'. Tomatillos are blanched to take away bitterness. Cooking time is chilling time. Posted for ZWT 5. -- posted by alligirl

Avocado and Kiwi Salsa

Fri, 08 May 2009 12:16:56 -0400

A New Zealand twist on salsa. -- posted by Sarah_Jayne

Ranchero Salsa

Sat, 09 May 2009 12:22:50 -0400

Serve this salsa alongside chips, or on your favorite Mexican dish! Posted for ZWT 5. -- posted by alligirl

New Zealand Kiwi Salsa

Sun, 10 May 2009 19:20:18 -0400

this is just perfect. Pomegranates, kiwi and some chilis in a quick preparation -- posted by MarraMamba

Avocado and Mango Salsa

Sun, 10 May 2009 19:56:03 -0400

An Aussie version of the usual favorite, by Debi of "Way Down Under". Debi likes this with barbecued meat of any type. -- posted by Sue L

Pipián - Pumpkin Seed Salsa

Wed, 13 May 2009 22:09:59 -0400

From homesicktexan.blogspot.com Posted for ZWT 5. Serve over pork, beef, or poultry. -- posted by ThatSouthernBelle

Salsa Verde With Papalo

Wed, 13 May 2009 22:13:24 -0400

Serve over pork, chicken, tacos, beans or with chips. From homesicktexan.blogspot.com -- posted by ThatSouthernBelle

A Pico De Gallo for Pico Addicts Anon.

Wed, 13 May 2009 22:19:43 -0400

Standing up from my chair, I nervously said, "Hi. I'm Bella and I'm addicted to Pico De Gallo." I had outed my addiction. --------------------------------------------------------------------------- I AM A PICO DE GALLO JUNKIE! --------------------------------------------------------------------------- From homesicktexan.blogspot.com -- posted by ThatSouthernBelle

Spicy Salsa With Sultanas

Sun, 17 May 2009 02:46:14 -0400

An unusually delightful blending of severeal fruits & vegetables, this salsa goes well with any number of meats & fish! It's a great dip to use with crackers, tortilla chips & corn scoops, not to mention that it is wonderful as a right-from-the-bowl snack! You can also wrap it in a tortilla for a nice lunch! Preparation time does not include time needed for the salsa to chill, & as with most salsas, age works wonders! This recipe is published on behalf of The Sultans of Spice team during ZWT5 & as part of the Mexico/Tex-Mex/The Southwest Challenge #3 SALSA! In the creation of this salsa, each teammember had the opportunity to choose an ingredient that best suited them, & their Zaar name appear after the chosen item!! -- posted by Sydney Mike

4 Fun Salsa's in One!

Tue, 19 May 2009 01:53:37 -0400

Here you have 1- "Main Salsa". 2-"Smokey and Spicy Salsa". 3- "Spiked Fruity Salsa". 4- "Guacamole" Salsa. Your choice! This recipe was created by the "Whine & Cheese Gang", --Leslie--- cilantro "love of herbs". NcMysteryShopper--Vodka the queen of mixed drinks. Susie D-Garlic many healthy properties. mama's kitchen-brown sugar to sweet! Mommy Diva - Serrano! Cause she too likes it spicy!! --Laury-- - reFRESHing limes. Brenda.- Onion Sweet and Spicy she is all in one. chia - Juicy Ripe tomatoes. French Tart - sun-dried tomatoes cos' she lives in the sun, have rosy cheeks when I drink too much and I have a dry sense of humour! **Jubes**- for the Love, love, love of tomatoes. megnbrycesmom - bright fruit like mango b/c she adores color PanNan - Soft and Creamy avocado. Peter J - cool as a cucumber Pot Scrubber - fresh cracked pepper salt and cumin for his spiciness. --Rita---chipotle in adobo sauce I like it smokey hot! We put these all together and came out with this yummy recipes. For each of the last three salsa's use your taste buds to see how much of the main salsa to add. Have fun creating your mixes. Can't wait to see what you did! -- posted by ~Rita~

Bodacious Salsa Verde

Tue, 19 May 2009 17:32:31 -0400

This is a Bodacious Green Salsa. Dont be fooled by the color. Each ingredient represents one of the Bodacious Brickhouse Babes. A tangy, zesty flavor with the underlying tastes of hearty roasted green chilies, tomatillos, and onions. Tequila adds a splash of flavor and the fresh peaches gives it a fruity spin. Zaar World Tour 5. -- posted by Jamilah's Kitchen

Salsa to Dare the Devil.

Wed, 20 May 2009 14:26:19 -0400

We dare you to try our deliciously different salsa. Through the first weeks of the tour, the Dining Daredevils have discovered how much we have in common in the kitchen. There are no picky eaters on this team, so this daringly delightful salsa is perfect for us. Hot chiles give plenty of heat, but cherries and orange provide some sweet. Cocoa powder adds an extra twist of adventurous flavor to a salsa that sums up our "try anything" attitudes. Posted for ZWT 5 Salsa Challenge. (Ingredient credits: tomatillos; yours truly, chiles; MarylandJim, garlic; DreamGoddess, black beans; tomsawyer, onions; SueVM, Bell Peppers; Studentchef, orange juice; MamiJanine, dried cherries; MichelleBerteig, cilantro; Hollygolightly.) -- posted by EmmyDuckie

Fresh Pepper Salsa

Wed, 20 May 2009 14:34:21 -0400

This is a tomato-less salsa made with fresh bell peppers and other fresh vegetables. It's great on any Mexican dish, or anything you might use salsa for. It's my own recipe. -- posted by Starrah

Sambal Matah

Wed, 20 May 2009 15:04:09 -0400

Easy to prepare Balinese Hot And Fresh Condiment -- posted by Chef Rival

Trinidad Mango Salsa

Fri, 22 May 2009 11:54:14 -0400

A very simple caribbean salsa which can be stored for up to a month and used as a condiment on vegetables or fish, or just serve it with chips. Not for the faint of heart (or should I say heat!) Of course, the heat depends on the size and heat of your chili. From Sundays at Moosewood. -- posted by Katzen

Jiver's Jubilicious Jalapeno Jazz ( Salsa )

Fri, 22 May 2009 12:08:50 -0400

This wonderful no-cook salsa has been created by the Jammin' Java Jivers for ZWT5 Mexico/Tex-Mex/ SW USA Salsa Challenge. I'm posting it on behalf of the team. Each team member is represented by the ingredient which has qualities she feels represents her in some way. We hope you give our recipe a try. You won't regret it. Mama Cee Jay -mango - Mangos can be a comfort food, but being very rich in fiber, they can really make you go! So, be prepared!! ; lindseylcw - lime juice - Bitter and twisted ; Babzy - cumin - Because it has a smokey warm earthy flavor ; ellie_ - cilantro - It actually grows in my garden! ; Karen Elizabeth - onion - I identify with all the layers, being all dressed up against the cold! ; KissKiss - jalapeno - Just a little spicy ; Thymestudio - tomato - Sweet, tart redhead ; susie cooks - avocado - Not the shape of my body ; pixieglenn - garlic - Eats in in everything ; Dreamer in Ontario - hot sauce, to taste - Because I like things hot even though my family doesn't ; Katie337 - virgin olive oil - Unseen but important for flavour -- posted by Dreamer in Ontario

Caribbean Kiwi Salsa

Sat, 23 May 2009 18:18:13 -0400

A sweet and sour salsa to top grilled fish, chicken, beans or rice. -- posted by Ice Cool Kitty

Mango Lime Relish (Cuba -- Caribbean Islands)

Tue, 26 May 2009 00:43:45 -0400

This recipe was found on the melindalee.com website. It goes great with Grilled Rum-Soaked Shrimp. -- posted by Sydney Mike

Amy's Fresh Salsa

Wed, 27 May 2009 22:31:45 -0400

This is a great salsa that you can make ahead of time and do not have to cook. It is an especially great summer recipe when you have a garden and is a must at all my familys parties! To make this, i used the little blender that came with my emersion blender, but if you dont have one you can use a small food processor. The salt will draw moisture out of the tomatoes, so if it bothers you you can drain it, but i dont bother. -- posted by hotdish

Vegetarian Chipotle Sauce

Fri, 29 May 2009 22:42:39 -0400

My daughter loves the chipotle sauce on her Veg Subway Sandwich. This makes her addiction a little healthier. -- posted by Chef #1281674

Six Pepper Salsa

Mon, 01 Jun 2009 00:06:07 -0400

I don't know if this salsa recipe is typical of Brazilian salsas, but I do know this recipe is special. It was my neighbor Nina from Brazil who taught me to make salsa and to can it. It was my first venture into canning. Now we bottle whatever is abundant almost every year, but we never miss canning this salsa. There was a period of several years when we suffered without this amazing recipe. All I can figure is that the carefully copied ingredients must have been thrown out with the remains of the chopped vegetables one fall, because the next year the recipe card was gone. Oh the mental anguish of not knowing if we could ever duplicate our beloved salsa! Oh, the hunger! I began searching for a recipe with the unique combination of six different hot peppers that our recipe had. No luck. I even located our long-lost friend Nina and gave her a call. Sadly, she didn't recall the recipe or me. No matter. I will always be grateful for her friendship and her salsa. I began trying to recreate our salsa by altering other salsa recipes. Thanks to Recipe #9272 as my starting point, I finally hit upon the right combination of peppers and spices. U-pick farm fresh or garden ripe tomatoes are the only way we've ever made this recipe. One batch usually lasts till the tomatoes are ripe again -- about a year -- plus a couple of pints to share. Preparation time is how long it takes us to chop all the veggies. We are probably too meticulous. We do the tomatoes and onion in 1/4-inch dice so they are easy to pick up with a chip and small enough that we don't bother to peel them. We chop the hot peppers even smaller. Cooking time is cooking plus processing time. -- posted by CTRmom

Apple Chipotle Salsa (Southwest)

Mon, 01 Jun 2009 00:10:22 -0400

This recipe was found in the 1997 cookbook, Vegetarian Planet. Recommended for quesadillas or burritos. -- posted by Sydney Mike

Roasted Pineapple, Basil, Serrano and Saffron Salsa

Mon, 01 Jun 2009 00:40:48 -0400

Bon Appetit, March 2005. Tumeric and saffron gives this salsa a golden hue. -- posted by swissms

Fiery Red Salsa

Tue, 02 Jun 2009 16:52:36 -0400

Instead of buying costly commercial salsas with preservatives, makes this fresh spicy red version in minutes. Just remember, when handling hot peppers, such as jalapenos, use rubber gloves, and keep hands away from eyes!! -- posted by Chef mariajane

Rio Brava Salsa

Sun, 07 Jun 2009 22:44:00 -0400

From TSR board in 98, this is supposed to be authentic. I made it for a cookout yesterday and won rave reviews! I followed the recipe pretty closely, but eyeballed some of the measurements. -- posted by Barenaked Chef

Black Bean Salsa

Tue, 09 Jun 2009 10:30:33 -0400

This is a salsa recipe that I'm sure is going to be a crowd-pleaser - it fantastic to make for those dinner parties or game-nights!! -- posted by Chef mariajane

Simple Mango Salsa

Tue, 09 Jun 2009 10:31:19 -0400

A very simple, and easy salsa that's so tasty and I'm sure everyrone will enjoy!! -- posted by Chef mariajane

Chipotle Salsa

Tue, 09 Jun 2009 13:01:59 -0400

A medium-hot salsa using fresh ingredients and chipotle chiles in adobo. -- posted by danspeca

Homemade Salsa

Wed, 10 Jun 2009 15:43:04 -0400

Found in "Better Homes and Gardens Fast Fix Family Food" book. -- posted by Chef #1285305

Carrot Salsa/Salad/Side Dish

Wed, 10 Jun 2009 15:59:28 -0400

I created this to complement Spicy BBQ Rubbed Pork Chops (the rub recipe was from Rachel Ray). It pairs nicely with any barbequed meat dish. It's kind of a spin on "Copper Pennies"...one of my favorite cold summer salads...but it's less sweet and a bit more versatile. Serve it as a salsa to top meats or as a cold summer salad...It's even good when heated and served as a side dish. -- posted by CookETC

Sarza Criolla

Sun, 14 Jun 2009 21:29:49 -0400

An everyday Peruvian salsa. -- posted by Ice Cool Kitty

Green Salsa- Salsa Verde

Mon, 15 Jun 2009 19:07:33 -0400

My recipe created in 1994 -- posted by red and white kitchen

Bombero Sauce

Tue, 16 Jun 2009 10:47:11 -0400

Bombero means fireman in spanish. You will need a fireman to put out the fire in your mouth after you eat this! This sauce is delicious on tacos, to smother burritos or anything that needs a little kick! -- posted by Tiny_Toodles

Creamy Mango Salsa

Wed, 17 Jun 2009 14:24:00 -0400

This recipe was found in the June 2009 Best Recipes cookbook(let), Summer Salads & Sandwiches. -- posted by Sydney Mike

Sunny & Hot! Salsa (Pineapple Mango Kiwi Salsa)

Mon, 22 Jun 2009 10:29:08 -0400

During ZWT5, I made ALOT of salsa... and was inspired today based on ingredients at hand to make this one up. Sweet and hot, it's pretty good, if I have to say so myself! I was struggling with whether to add cilantro, but opted not... might not be a bad addition, though! -- posted by Katzen

The Best Salsa Ever

Wed, 24 Jun 2009 11:42:13 -0400

I like a thin and spicy salsa for my tortilla chips, eggs, tacos and more. This is a very simple version of something you might find at a salsa bar in a Mexican restaurant. If you like it chunky you might consider diced tomatoes and less water. Not bad for something you can make with a $1 can of tomatoes and some ingredients in the spice rack. For a milder version you can skip the habanero sauce and use your favorite hot sauce. -- posted by NorCal Will

Grandma's Chili Sauce Tomato Relish

Mon, 29 Jun 2009 00:47:59 -0400

This is more of a sweet and sour flavored tomato relish. My wifes grandmothers recipe. This stuff is great on everything. Also it is great as a dip for chips! -- posted by Chef Teer

Salsa Perfecto

Fri, 03 Jul 2009 03:15:50 -0400

A totally delicious salsa recipe that combines fresh ingredients with cooked tomatoes that gives it a fresh but very salsa-y taste. I've finally gotten the ingredients down to exact measurements! I'm required by my [extended] family to keep at least half a gallon in my house at all times. Goes great with cheese dip, on tacos, in soups, whatever! In Paris, I made this all the time, and my friends would literally drink it. Out of wine glasses. Maybe they just missed Mexican food, but I'm thinking it's because the recipe is so good! -- posted by melewen

Smoky Guacamole

Sat, 04 Jul 2009 14:22:41 -0400

A smoky dip made with chipotle in adobo sauce. Use as a spread or for a dip. -- posted by ~Rita~

Tomatillo Salsa

Mon, 13 Jul 2009 15:56:49 -0400

From Blaine's Low Carb Kitchen -- posted by 808segers

Uruguayan Barbecue Sauce(Salsa Para Asados)

Sun, 19 Jul 2009 20:30:44 -0400

Know as salsa para asados, this sauce can also be used as a marinade. Serve with grilled meat, a green salad and creamy polenta, orzo or crusty bread. Adapted from The Book of Latin American Cooking by Elisabeth Lambert Ortiz. -- posted by Sharon123

Summertime Salsa

Sun, 19 Jul 2009 20:35:37 -0400

Here is a sensational recipe for a summer salsa to serve with taco chips, as a side dish with grilled meats or fish or as a topping for a baked potato. -- posted by Chef mariajane

Matt's Chipotle-Avocado Salsa

Tue, 21 Jul 2009 15:45:07 -0400

This is my recipe for the salsa I always make for people who come over to visit. -- posted by Tabascoman77

Fresh Salsa, Arizona Style

Thu, 23 Jul 2009 01:20:38 -0400

This is a recipe from my Aunt Janice who lived in Arizona during the winters years ago. It's fresh and zappy and my family eats jars of it when we make huge batches during the summer and even the winters! NOTE: If you can't find fresh peppers or tomatoes, you can substitute canned. Just use as many canned peppers as you want. We use about 3-4 cans of diced canned tomatoes. In the summertime we freeze cilantro that we grow in our garden wrapped in a paper towel and use that in the winter instead of buying it pricey fresh. Also if it's too spicy, you can always add more tomatoes or even throw in a can of kidney beans! -- posted by Chef #771374

Pan-Roasted Tomatillo Salsa Verde

Wed, 29 Jul 2009 02:17:00 -0400

I love roasted tomatillos! This salsa is whiz bang easy to whip up, doubles & triples well & have survived freezing well too. This dry pan roasting is way easier than the usual under the broiler method I have used for a hundred years - thanks www.herbivoracious@gmail.com ! I leave out the cilantro & oregano if freezing - seems better to add them in fresh when reheating with a dab of oil in the saucepan. Smoky chipotles or fresh jalapenos also do well - use what you got! -- posted by Buster's friend

Pico De Gallo

Wed, 29 Jul 2009 16:29:43 -0400

Fresh salsa. this can be used on so many things. I use it on tacos, as a dip, on taco potatoes, etc. -- posted by Chef #1315209

Blue Ribbon Fresh Salsa

Thu, 30 Jul 2009 10:38:37 -0400

I love getting the blue ribbon winning recipes to make at home. Given the way the garden looks, this recipe is right on time. From The Wichita Eagle who reported, "This recipe was a first-place winner in the tomato category at the Kansas State Fair and was submitted by Tom Jasso of Hutchinson." This recipe proves again that sometimes simple is best.Go Tom! -- posted by Buster's friend

Restaurant Style Salsa

Fri, 31 Jul 2009 14:29:27 -0400

You sit down at a Mexican restaurant and they bring you a bowl of chips and salsa. You have one chip, dip it, but can't stop there. You continue until all the chips and salsa are gone and ask for more. This is that salsa. It is great on any dish from tacos to scrambled eggs. Adjust the amount of jalapeno peppers and salt to suite your own palate. With the two Jalapenos, this version is spicy. -- posted by Groony1

Southern Italian Traditional Tomato Sauce

Thu, 06 Aug 2009 11:27:39 -0400

This is one of the most representative recipes from the Southern Italian cuisine of Puglia. All our cuisine is very simple but delicious because based on very fresh and seasonal ingredients that we produce locally. For this recipe, we use only these ingredients: fresh and ripe tomatoes, extra virgin olive oil, basil leaves and onion. Nothing else! To make a good tomato sauce the quality of the tomatoes you use is very important as well as the extra virgin olive oil you add on top at the end. Contrary to what people normally think, Italian cuisine does not use as much garlic as other cuisines (i.e. Spanish). Therefore to make the tomato sauce in Puglia we tend to prefer onion to garlic. Also, in Puglia we dont cover the taste of the main ingredients we are using: if we make a tomato sauce we want to taste the tomatoes and not the onion. Therefore we dont use too much onion. As for the extra virgin olive oil, we prefer to add it at the end when the tomato sauce is ready and not in advance. This is because once cooked, the extra virgin olive oil loses all the health properties and flavors. Whereas if you add it raw it still has all its flavors. To remove the acidity our grandmother always told us to cook the tomato sauce at least for two hours. If you dont have that much time, you can use a sliced carrot that helps removing the acidity, instead of using sugar. -- posted by stile mediterraneo

Peach Harvest Salsa

Sun, 09 Aug 2009 21:22:20 -0400

Peaches are on sale by the roadside so I had to buy some. -- posted by Abi Q

The Best Fresh Corn Fritters

Sun, 09 Aug 2009 21:31:49 -0400

These are delightful explosions of taste, can be served with charred tomato salsa as an appie, as a side dish or even maple syrup for breakfast. I am including the charred tomato salsa but they are great all on their own too. -- posted by MarraMamba

Charred Tomato Salsa

Sun, 09 Aug 2009 21:32:01 -0400

This goes wonderfully with my corn fritters but also great with chicken or steak so am posting it seperately -- posted by MarraMamba

Pico De Gallo from the Garden for a Crowd

Wed, 12 Aug 2009 10:22:04 -0400

This is bright, fresh and right out of the garden! If you like it thicker add tomato sauce or paste. I usually mix 4 ounces of tomato sauce with 4 tablespoons of tomato paste to get a thicker salsa for hubby, but use as much or as little as you like. Serve with tortilla chips. Hope you try this for your next party! -- posted by Secret Agent

Roasted Corn and Black Bean Salsa

Thu, 13 Aug 2009 17:20:52 -0400

Roasted corn and fresh ingredients make this salsa a delicous snack with chips, or a great topper for any of your mexican/spanish dishes. I made it for some friends on "Fiesta Night", there were NO left overs- They were eating it by the spoonfuls! I hope you enjoy it just as much as we did. Also has a very light and fresh flavor. -- posted by Surround Sound

2009 Summer Salsa

Mon, 17 Aug 2009 02:00:14 -0400

Right out of the garden goods to make a yummy spicy salsa.Using really hot chilies. But skip them if you want it calm.Garden fresh zucchini, tomatoes and onions with fresh herbs. Do use a food processor for chopping your veggies to save on time. -- posted by ~Rita~

Salsa Made Just the Way I Like It

Wed, 19 Aug 2009 14:16:40 -0400

One of the women selling vegetables at the farmer's market gave me this recipe. I don't think I will ever buy another jar of salsa again. This is a lot of work but definitely worth making. I use a variety of bell peppers colors: red, yellow, orange & green. Make sure you wear gloves to seed the jalapeno peppers. If you like your salsa hot, sneak some jalapeno seeds into the salsa. Please note, I guessed at the number of servings this recipe makes. If you are counting your calories, don't believe what you read. If you like a sweeter salsa, you can add a tablespoon of brown sugar to the recipe. -- posted by QueenBee49444

Chipotle Tomato Salsa

Thu, 20 Aug 2009 01:53:57 -0400

Savor your home grown tomatoes all year, by making this smokey, garlic filled salsa. Do use the food processor to shred the veggies to cut chopping time down. If you have the time roast your garlic then add it to the salsa to double the pleasure! ;) -- posted by ~Rita~

Cranberry Apple Relish

Fri, 21 Aug 2009 12:12:48 -0400

This recipe is from Christmas with Southern Living 2004. It was suggested to serve with grilled pork tenderloin. I thought this was make a deliciously different Thanksgiving of Christmas meal. The cook time is the time to chill the relish. -- posted by PaulaG

Smoky Corn Salsa (Bon Appétit)

Fri, 21 Aug 2009 12:17:54 -0400

This is a really delicious and addictive salsa with a smoky flavour from the grilled vegetables. The recipe is from the Bon Appétit Test Kitchen (August 2009). Make a batch of this versatile sauce, then serve it all week. You can spoon it over grilled fish, chicken, or meatsor use it to fill quesadillas or burritos. It's even good served as a bruschetta on a sliced baguette. -- posted by blucoat

Mexicana Salsa Verde

Mon, 24 Aug 2009 02:06:03 -0400

This recipe is focused on ingredients more commonly found in Mexico (versus the alternate versions on this site -- ingredients found in U.S. grocery stores or that omit the tomatillos). For dip, dressing or for marinade, this salsa can be made with a variety of ingredients including scallions for onions, jalapeño chiles for poblano peppers, and other ingredients found in the variations on this site. The below ingredients are the most basic and easiest. -- posted by Chef #1360233

Picante Salsa

Tue, 01 Sep 2009 10:53:26 -0400

This recipe uses 4 1/2 pounds tomatoes. I make it each fall and usually triple the recipe when I do. Needless to say I use a LARGE pot. The recipe below is for a SINGLE batch. -- posted by Chef burnt toast

Florida Vegetable Salsa

Tue, 01 Sep 2009 14:33:51 -0400

We found this recipe in "Florida Monthly" magazine and it has been almost a weekly staple for us. Very good with chicken taco salads =]. -- posted by Krystal-Belle

Mom's Cooked Salsa

Wed, 02 Sep 2009 11:01:39 -0400

This is a recipe created by my mother. It has a sweet vinegary flavor. I put it in pint jars and process in water steam canner. If you haven't tried my mom's then what we try to achieve is a balance of the sugar and vinegar. I just made this two days ago and ended up adding more sugar and vinegar. It's one of those mom recipes where I've tried to capture " a pinch of this and a pinch of that" So you may need to adjust to your taste. Sometimes I let a small amount cool and taste with tortilla chips beforing adding more vinegar/sugar. -- posted by Fancy Nance

Tomato Salsa for Canning

Fri, 04 Sep 2009 14:34:09 -0400

This is a great salsa to can and enjoy in the winter. I played around with several recipes I found, and just adjusted until this one matched my family's taste. We really like the citrus lime flavor over the vinegar that is used in so many recipes. It can technically be water-bath canned, but since that usually requires cooking down for a while prior to processing it gives it too much of a "cooked" flavor. I pressure can mine in order to process it in less time and without extended stove-top cooking (just bringing to a boil then placing in jars) which allows for a fresher taste. -- posted by Chef #627916

Best and Simple Authentic Salsa

Tue, 08 Sep 2009 10:21:56 -0400

My friends mother showed me how to make this salsa recipe and it is so simple, so easy and so delicious! -- posted by Chef #838778

Smoky, Spicy Tomatillo Salsa Verde Aka Canned Green Hell!

Tue, 08 Sep 2009 13:07:25 -0400

I wanted to preserve my Recipe #97531 and came up with this. Adding the lemon, lime juice and vinegar for acidity to preserve the salsa. Green tomatoes can be used in place or along with the tomatillos. After opening the canned salsa you can drain some of the liquid so not to watery. Do NOT thicken with flour or cornstarch. FYI- don't like heat replace the hot chili's with bell pepper that you roasted. -- posted by ~Rita~

Kickin' Hot Grilled Veggies & Black Beans Salsa

Mon, 14 Sep 2009 15:06:33 -0400

This recipe strays a bit from the traditional varieties of salsa by starting with grilled veggies and adding unexpected kick from two kinds of paprika (hot Hungarian and smoked Spanish.) -- posted by Mama Cee Jay

Easy and Tasty Salsa

Tue, 15 Sep 2009 17:09:34 -0400

This is a super easy way to make homemade hot sauce! I leave the seeds in the jalapenos because I like a bit of a bite, but if you prefer it milder, you can deseed the jalapenos before boiling. The tastes really blend overnight, so it is even better the next day! -- posted by Chef #1365192

Mojito Sauce

Thu, 01 Oct 2009 00:58:53 -0400

From Daisy Martinez. To use with Tostones or Chicharrones de Pollo. -- posted by nsomniak6

Habanero Salsa

Thu, 08 Oct 2009 11:18:18 -0400

Here's a salsa that adds a little heat to the taste buds. A little on a burrito or taco should do the trick. Enjoy -- posted by coolhennesy

Trinidad Scotch Bonnet Pepper Sauce

Thu, 08 Oct 2009 14:28:10 -0400

Found this recipe in Suger Reef Caribbean Cookbook. Proper canning methods are essential. -- posted by Chef #1407457

Orange & Apple Salsa

Sun, 11 Oct 2009 03:21:33 -0400

From TOH. Great served over any pork cut. -- posted by daisygrl64

Mike's Salsa

Sun, 11 Oct 2009 03:39:15 -0400

A positively delightful salsa recipe for any occasion. Do not allow the idea of using habanero peppers to scare you off! They really blend well and will not make the dish as spicy as you may think with the seeds and veins removed. If you are brave (or crazy?) like me, leave them in on one or two of the peppers and enjoy the added heat. -- posted by MrTink

Chicken Breasts Southwestern

Mon, 12 Oct 2009 16:55:07 -0400

Green chilies and salsa add south of the border flavor to grilled chicken breasts. Land-o-Lakes Cookbook. -- posted by daisygrl64

Roasted Sweet Salsa

Sun, 18 Oct 2009 09:39:54 -0400

Great sweet and spicy salsa. I usually make this with fresh garden tomatoes and peppers. -- posted by Chef #450604

Shelley's Salsa

Wed, 21 Oct 2009 13:41:28 -0400

This is absolutely delicious. It's spicy, but not crippling spicy. A coworker made it and gave me the recipe. I haven't made it yet, but it's definitely on the list. Note - I had to guess at the prep & cooking time. -- posted by Chef #1188075

Salsa Del Diablo Rojo

Sun, 25 Oct 2009 20:39:26 -0400

This is an addicting red salsa with a hot aftertaste that kicks you right in the teeth! When prepared correctly, it has a restaurant style consistency, which is not too thick, and not too thin. -- posted by JasoFett

Easy Pico De Gallo

Mon, 26 Oct 2009 18:14:35 -0400

This is how I make my pico de gallo. It's easy to make, and easy to add to! For a little punch, mince a Jalapeno or Serrano pepper and stir it in! -- posted by Ted and Sarah

Maque Choux

Fri, 30 Oct 2009 12:35:30 -0400

This is a traditional dish from Louisiana. It can be served as a side dish, or as a topping for blackened chicken or fish. Best of all, you can put it together in 30 minutes! -- posted by breezermom

Salmon With Pomegranate and Orange Salsa

Fri, 30 Oct 2009 13:03:11 -0400

This woman makes the most gorgeous food. Check her out! http://laylita.com/recipes/2009/01/05/salmon-with-pomegranate-and-orange-salsa/ -- posted by ThatSouthernBelle

Salsa De Mirasol

Fri, 30 Oct 2009 17:15:20 -0400

This is a warm and wonderful salsa made from the aji mirasol chile. I discovered it after I posted a request for pure chile powder on this site, and a member directed me to worldspice.com. This is a company in Seattle that grinds your spices directly before shipping. Along with my powder, I decided to try these whole chiles and the recipe on their site, and used it over grilled halibut. I am tough to please--I don't like a chile to burn my mouth, and to avoid that unpleasantness, I often end up with a dish that is too bland. This is a perfect in-between. There is enough heat for interest, but the chile does not overwhelm the delightful herbs and lime combination. I hope you enjoy! -- posted by Vicki Kaye

High-Octane Olive Salsa

Sat, 31 Oct 2009 14:17:46 -0400

A salsa that tastes decidedly different because of the olives. The jalapeños add oomph. The rice vinegar can be replaced with white wine vinegar. -- posted by Michael Keizer

Chipotle-Tomatillo Salsa

Mon, 02 Nov 2009 22:24:58 -0500

This salsa is so addicting! Doesn't need any added salt, in my opinion. -- posted by Robyn's Cookin'

Salsa

Thu, 05 Nov 2009 02:15:02 -0500

A mild tomato and sweet pepper salsa with cilantro and lime. Easy and fast to make using a food processor, but can be prepared by chopping the vegetables by hand if a food processor is not available. For a thicker salsa squeeze some of the juice out of the peppers and onions after processing and before adding the other ingredients and strain some of the liquid from the canned tomatoes before adding them to the mix. -- posted by Chef #578370

Fire-Roasted Pepper Salsa

Mon, 09 Nov 2009 14:39:30 -0500

If you like hot food, this may be for you! I found this recipe on the Care2 website @ http://www.care2.com/greenliving/fire-roasted-pepper-salsa.html In 25 Techniques for Grilling (Harvard Common Press, 2009), author Ardie A. Davis makes a compelling case for this fire-roasted pepper salsa: it makes a great appetizer over cream cheese, a delicious side dish, or a complement to grilled foods. The trick to getting the peppers really fire roasted is to have the grill grate as close to the heat source as possible. On a charcoal grill, this means putting something like bricks, hardwood, or more charcoal in the bottom of your grill, so when you dump the coals in, they will sit higher, nearer the grill grate. -- posted by SassiFras

Rancheros Salsa!

Tue, 17 Nov 2009 00:13:26 -0500

This salsa, often used for Huevos Rancheros, can be used over chili rellenos, rice, meats, etc. It freezes exceptionally well. Consider making a double batch and storing half for later. Adapted from The Everything Vegetarian Cookbook by Jay Weinstein, a food commentator for a public radio station in New York city. -- posted by Sharon123

Hot Scotch Relish

Tue, 17 Nov 2009 00:41:24 -0500

I got this recipe from someone I worked with about 30 years ago. I'm not sure why the name, unless it originally used scotch bonnet peppers or something. -- posted by VctrnRse

Gahboo's Tomatillo Sauce

Tue, 17 Nov 2009 21:55:23 -0500

Green Mexican salsa. Heat can vary. Use large tomatillos, if available. -- posted by gahboo

The Best Restaurant Salsa Recipe II

Wed, 18 Nov 2009 14:29:00 -0500

This is it! I love salsa and I'm always making new salsa recipes. I've tweaked this to perfection. Follow it exactly and you won't be able to quit eating it. I know it seems so simple and that is what is so entirely amazing. This is exactly like you would keep asking them to refill at a restaurant. Now make it at home and eat! -- posted by Chef #1394071