Recipezaar: Salsas,Mexican recipes

Spicy Pimiento Cheese

Thu, 21 Jun 2007 11:42:21 -0400

If you like something spicy on your hot dog, try this. This can be made ahead and reheated. -- posted by Lainey6605

Chipotle Chili Salsa

Sun, 24 Jun 2007 21:39:45 -0400

I love the smokiness of chipotles! Grab a Corona and some chips and enjoy! From BH&G. This recipe can be made up to a week in advanced and stored in the fridge. -- posted by cookiedog

Salsa Verde

Sun, 24 Jun 2007 23:03:43 -0400

This is how I usually make my salsa verde. You might try charring the tomatillos on a comal or dry frying pan instead of boiling them in the water for a roasted flavor. As written, it is a fairly mild salsa, so I recommend adjusting heat to taste. Recipe is from Vegetarian Planet. -- posted by cookiedog

Easy and Delicious Chipotle Salsa

Wed, 11 Jul 2007 00:19:51 -0400

This spicy salsa is good with chips, eggs and or beans. If you don't have chipotles, you can roast a couple jalapenos instead. I learned this recipe from folks in the Sierra Madre Orientales of Puebla, Mexico. -- posted by chuydawg

Chipotle Salsa

Sun, 29 Jul 2007 16:21:28 -0400

From Food and Wine June 2003 To accompany Recipe #243013. -- posted by Sugarmagnolia_fl

Queso

Tue, 31 Jul 2007 23:25:02 -0400

My cousin and I created this recipe by accident when we wanted queso but did not have any of the "traditional" Velveeta. We went rummaging and this ended up being my favorite queso ever, and I have not made Velveeta based queso since. It is important to use American cheese to get the right flavor. Notes: 1. Although I assume black pepper can be used instead of white, white pepper does taste different. 2. You should be able to find Goya products in the Mexican section of your grocery store. 3. If you do not like it very hot, use the mild salsa and use less pepper. -- posted by MistyCat82

Roasted Poblano and Roasted Garlic Salsa

Wed, 01 Aug 2007 18:26:12 -0400

For those that Like it Hot! This includes a habanero chili but if you can't take the heat use a jalapeno in place of it. Be sure to remove the seeds and liquid by squeezing the 1/2'd tomatoes before dicing. Use Recipe #54099 without the optional onions. -- posted by ~Rita~

Authentic Salsa

Wed, 01 Aug 2007 22:10:52 -0400

This home made salsa is fast and easy to make and lasts for at least a week. I got it from mother-in-law and have made slights changes. If you do not have a comal you can use a non-stick pan. With low-fat chips it makes a great low fat snack. We also eat it with fajitas. If you don't like spicy then start with just one jalapeño since their spiciness varies. -- posted by Chef #550646

Salsa Bandera

Sat, 18 Aug 2007 23:45:09 -0400

This is how I make my salsa for our family "Carne Asada." Americans call it "Pico de Gallo." Pico de Gallo in México, is actually a fruit salad (all fresh), drizzled with fresh lime juice and powdered chile. Salsa Bandera (as in Mexican flag), is easy to make and very tasty!! -- posted by La Marz

Salsa Verde

Mon, 20 Aug 2007 00:16:45 -0400

This salsa is very versatile, I use it for my Chicharrones (pork rinds), enchiladas, and also, as a quick sauce for meats (like beef). -- posted by La Marz

Mild Tomato Salsa

Mon, 20 Aug 2007 00:19:34 -0400

This salsa combines both fresh and canned tomatoes plus onion, jalapeño and serranno peppers, cilantro, garlic, lime juice, vinegar and cumin in a blender until pureed. -- posted by Eric #32

Hot-N-Spicy Salsa

Tue, 21 Aug 2007 21:40:10 -0400

I was looking for salsa recipes one day and didn't come across any that I particularly liked, so I created my own. Enjoy! -- posted by Chef Kornrat

Fresh & Healthy Mango and Cucumber Salsa

Sat, 25 Aug 2007 23:36:05 -0400

This mango and cucumber salsa is a recipe from Ellie Krieger. It is healthy, fresh and highly versatile. I hope you enjoy it! SERVING RECOMMENDATION: Over grilled chicken breast or fish. HINT: To seed the mango, stand it on end (vertical) and slice down all four sides. Your knife will "feel" the seed, so it is easy this way! -- posted by Tia Mouse

2 Texans Craving Salsa Far from Home

Tue, 28 Aug 2007 22:26:14 -0400

Did we nail it? Or did we NAIL IT! -- posted by Grimm's Restaurant Tales

Xni-Pec Salsa

Wed, 05 Sep 2007 20:55:18 -0400

Xni-Pec is Mayan for dog's nose, so be prepared for a wet nose after tasting this fiery concoction! From Chile Pepper Magazine. -- posted by ~Jen~

Canned the Summer in a Salsa !

Wed, 19 Sep 2007 09:41:17 -0400

Made with red and green tomatoes, bell peppers, jalapeños, habanero, Tabasco chiles from the garden. Keeping the Hot and Spicy summer with you throughout the winter. I posted the recipe so you can adjust the pepper to the heat and variety you enjoy! This is HOT! Any of the hot chili's you use be sure to mince them fine! This can be made in 1 pint jars making 7 of them. I go for 1/2 pint because for gifts they go farther. -- posted by ~Rita~

Blender Salsa

Wed, 19 Sep 2007 16:12:03 -0400

This is a nice spicy salsa recipe I found in an old recipe book I found in a second hand store entitled "A Taste of Mexico." It's quickly becoming a favorite resource for terrific Mexican, Southwestern and Tex Mex recipes. -- posted by Happy Hippie

Chipotle Tomato Salsa

Tue, 25 Sep 2007 22:26:19 -0400

From Bogota Latin Bistro & Mojito Bar Brooklyn, New York. This sauce is on the thin side ;) -- posted by cookiedog

Easiest Guacamole Ever

Sun, 14 Oct 2007 20:50:17 -0400

This is the way my mom taught me to make guacamole, and it is by far the easiest recipe for it I've ever found -- yet still the tastiest! -- posted by megs_

Salsa for Canning

Wed, 17 Oct 2007 23:52:43 -0400

I got this from a coworker in Idaho, Karen Skeen. We have been making this for about 16 years. Over the last couple of years, it has been a joint project of my DH and mine. We prepare all the ingredients for 3 batches on Friday night. On Saturday we cook and can 2 batches, then finish up with 1 the last batch on Sunday. -- posted by Lavender Lynn

Tomatillo Salsa

Sun, 21 Oct 2007 01:28:04 -0400

This is the first tomatillo recipe I've found that replicates the delicious salsa verde you get at Taco Cabana. And its pretty easy. All of the ingredients can be adjusted to taste. -- posted by Papagayita

Salsa Fresca

Thu, 01 Nov 2007 20:50:12 -0400

This is a simple and spicy, fresh salsa. Add more chilies, cayenne, or hot sauce if you want it hotter. Salsa fresca will keep about a week in the refrigerator, and the longer it stands, the hotter it gets, (though we've never had ours last a week, so couldn't say...) It is adapted from Diane Phillips, The Ultimate Rotisserie Cookbook (we highly recommend this one!!!). -- posted by Barb R

Chipotle Salsa - Salsa Del Norte

Thu, 01 Nov 2007 20:55:28 -0400

Probably the best chipotle salsa we've ever tasted, and trust me, we've tasted a lot of em!!! Adapted from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison. -- posted by Barb R

Best Damn Guac Ever (Guacamole)

Sat, 17 Nov 2007 13:03:11 -0500

I made this recipe because I was tired of bland guacamoles that called for only 3 or 4 ingredients. It's all about the FLAVOR. -- posted by Wine&dine

Mexican Chipotle Marinade

Sun, 09 Dec 2007 02:42:54 -0500

Great for marinating chicken or pork. Packs a punch! -- posted by Soluna

Green Salsa

Thu, 03 Jan 2008 22:03:15 -0500

This is my interpretation of the green sauce I used to love at a dearly departed burrito restaurant. It is a very thin sauce, not a chunky-type salsa, and it is wonderful on burritos, tacos, chips, eggs - just about anything you'd use salsa on, really. Easy to make, too! You can vary the heat by the amount of jalapenos you put in. It is a fairly hot salsa, so if you aren't into really hot stuff you may want to start with just a 1/4 cup of jalapenos and work your way up from there ;) For some reason when I put in "brine from canned jalapenos" recipezaar keeps changing it to "jalapeno juice" which I think is a little confusing - so just know that "jalapeno juice" means the brine that the pickled jalapenos come in. "Cooking" time is blending time. -- posted by xtine

Pico De Buzby

Mon, 28 Jan 2008 02:06:28 -0500

This is our version of pico de gallo. My wife and I have tweaked it to our liking and everyone we've shared it with has loved it...providing they could take the heat! :D -- posted by NCBuzbys

Cilantro Cream Sauce (Tastes Like Guacamole)

Wed, 20 Feb 2008 20:56:10 -0500

This sauce is AMAZING! Not only is great as a sauce over chicken or enchiladas, its great as a dip for chips too! Amazingly to me it tastes like guacamole even though there is no avocado. I put some serving suggestions at end of recipe that i think would be great too. You have to try it and know that served hot or cold it will be a great hit. Enjoy! -- posted by cooking in cairo...

Gavacho's Pico Salsa

Fri, 22 Feb 2008 19:44:31 -0500

This is my salsa recipe that I have be trying to get to paper for some time. I always make this to go along with recipe #225832. I have always like the fresh, chunky salsa over the stewed paste stuff. You can't beat the fresh flavor here. You'll never get that out of a jar. As for the dried peppers I use. You can find them in most grocery stores in the Mexican food isle. The hour cook time is the rest time. -- posted by ROV Chef

Michoacan Chunky Avocado and Potato Salsa

Mon, 25 Feb 2008 18:58:13 -0500

I learned how to make this during my chef assistant days at Draeger's Cooking School. This is a very different salsa because it uses a potato. Please use waxy white potato, Yukon, or red potato for this dish. -- posted by Rinshinomori

Habanero Pico De Gallo

Mon, 25 Feb 2008 19:00:30 -0500

Recipe is traditional Yucatan Peninsula, Mexico. Acquired from friend's housekeeper/cook while visiting Cancun. -- posted by Celticevergreen

Salsa De Chile Pasilla De Michoacan

Mon, 10 Mar 2008 23:18:31 -0400

A delicious green sauce from Northern Michoacan. This is really good over boiled rice (morisqueta) or fried cheese (Minguichi). I have used this sauce on tacos and enchiladas with good results also. Yield varies depending on the size of your chiles and tomatillos. This recipe doubles easily and freezes well. -- posted by Alskann

Salscamole

Sun, 30 Mar 2008 19:28:47 -0400

A deliciously addictive mixture of salsa and guacamole with a twist! -- posted by kittyroara

Roasted Tomatillo Salsa

Sun, 30 Mar 2008 23:21:41 -0400

This recipe accompanies the Slow-Cooked Carnitas Tacos that I posted. This is also from the April 2008 issue of bon appetit magazine. This salsa comes together quickly and can be made two days ahead of time. As stated with the recipe, if you're pressed for time, there are several good prepared tomatillo salsas on the market. Extra salsa will keep, covered, int the refrigerator for up to a week. Mix with sour cream for a vegetable dip or add to chicken soup and garnish with strips of fried tortillas. -- posted by Happy Hippie

Red Chile-Tomato Sauce - Vegetarian

Fri, 04 Apr 2008 02:33:06 -0400

I do not remember where this recipe originated, but I have been making it for about a year now and have found several applications for it. I love it for enchiladas! It is also great to pour a little in a bowl and fresh chopped tomato, avocado and black beans to use as a dip for tortilla chips. TO MAKE VEGETARIAN FRIENDLY, USE VEGETABLE STOCK. -- posted by Humble Bee

Salsa De Chiles De Arbol: Red Hot!

Thu, 10 Apr 2008 02:22:08 -0400

This salsa is definitely not for everyone. This is only for those of you who like things Super Duper Hot!!! It makes just a very small amount because you really only need a few drops to give plenty of heat. I don't recommend this for chips, but it is excellent in seafood soups and on anything fish or shellfish. I always serve this with fish tacos making sure to label the dish HOT! From Baja: Cooking on the Edge. Don't make this is you can't take the heat ;) -- posted by cookiedog

Grilled Chile and Tomato Salsa

Tue, 22 Apr 2008 01:20:05 -0400

This is a very mild salsa with a nice smoky flavor. Great served with tacos, flautas, grilled meats, or chips The salsa ingredients should be grilled until well blackened. If you would like a hotter salsa just add more serranos. From my favorite cookbook, Baja: Cooking on the Edge. -- posted by cookiedog

Black Bean & Corn Salsa Salad

Tue, 06 May 2008 12:43:49 -0400

I took a basic black bean/corn salad recipe and tweaked it to my taste. I hope you'll like it too. My teenagers even loved it and they normally won't touch anything with beans in it. We used it as a salsa with chips and also as a side to our meal of chicken soft tacos. This has a slightly sweet spicy taste. I used a can of mild tomatoes/peppers but if you like heat, then you will probably want to spice it up a bit more. Enjoy! -- posted by Becca's Suwanee Kitchen

Tomato Salsa (Salsa Cruda)

Wed, 07 May 2008 00:15:48 -0400

Taken from The Best International Recipe, posted for safekeeping. Tastes best the day it is made. -- posted by cellogirl2

Garlicky Tomato Salsa

Thu, 19 Jun 2008 00:26:09 -0400

It's good. -- posted by Austin nielson

Pico De Gallo

Mon, 30 Jun 2008 01:42:01 -0400

A delicious and cheap alternative to store bought salsa!! The serrano peppers give this recipe some heat, and is great with your favorite mexican dish or by itself with tortilla chips -- posted by ChefSirloin

Salsa Verde Canning Recipe

Tue, 22 Jul 2008 03:03:32 -0400

I wanted a good canning recipe (and a safe one) for all the tomatillos I have in my garden, so after much searching I found this one. It is posted by Nancy Castleman on the Good Advice Press site under the name of Marc and Nancy's Salsa Verde, and I just moved it over here. The lemon and lime juices add the needed acidity for canning. -- posted by Mommy Melanie

Chipotle and Roasted Red Pepper Salsa

Tue, 12 Aug 2008 13:24:47 -0400

A mild, smoky salsa that is best served warm. -- posted by Blake B

Cinco De Mango Salsa Recipe

Fri, 15 Aug 2008 13:07:26 -0400

Fresh and flavorful! Fantastic salsa that is a cool and refreshing treat in summer or anytime! Fast, fresh and flavorful! Try this on top of grilled chicken breast, grilled fish or as an appetizer with chips. From The National Mango Board. -- posted by mama's kitchen

Fresh and Tasty Salsa

Thu, 21 Aug 2008 15:26:14 -0400

a garden fresh salsa that is absolutely delicious -- posted by Urethra Franklin

Corn and Tomatillo Salsa

Thu, 21 Aug 2008 15:31:59 -0400

Adapted from a recipe by dramstad on allrecipes.com. I reduced the amount of chile pepper (because I'm a wimp). Serve cold with tortilla chips. -- posted by DrGaellon

Chile De Arbol

Sat, 23 Aug 2008 23:47:35 -0400

This salsa is HOT and best served on tacos or in soup such as Caldo De Res. -- posted by Tiny_Toodles

Creamy Chipotle Enchilada Sauce

Mon, 03 Nov 2008 23:32:01 -0500

I was eating dinner a couple weeks ago at a local mexican restaurant and was inspired to come up with a copy cat recipe of their Chipotle Enchilada Sauce. This is my take on the sweet, spicy, and smoky sauce I enjoyed there. You can kick up the fire in this recipe by adding more chipotle chile's to taste. Note ** This sauce can be prepared a day ahead of time and warmed back up on low for 10 minutes before serving or rolling your enchiladas. -- posted by Tiny_Toodles

Sun-Dried Tomato Salsa (Raw Recipe)

Mon, 17 Nov 2008 00:23:54 -0500

A simple "raw foods" recipe found online at Raw Sacramento. -- posted by JanuaryBride

Apple, Green Onion, and Jalapeño Salsa

Thu, 25 Dec 2008 01:00:32 -0500

This sweet and mild salsa goes exceptionally well with the Cumin-Scented Beet Latkes recipe I posted on this site. Both are from Bon Appétit Magazine (December 2004). -- posted by blucoat

Roasted Jalapeno Pepper Salsa

Wed, 31 Dec 2008 18:16:15 -0500

From The Hippy Gourmet's Quick & Simple Cookbook for Healthy Eating c. 2007. -- posted by NELady

Lynn Hyndman's Superb Salsa

Thu, 01 Jan 2009 14:18:25 -0500

My friend Lynn Hyndman makes this wonderful salsa which is much better than the "store bought" variety. Try this and you will end up craving it. The amount of jalapeno pepper to add I leave to your personal taste. -- posted by Dan-Amer #1

White Corn & Avocado Salsa

Tue, 06 Jan 2009 00:12:55 -0500

This is another delicious recipe served by my wife's mom while we were visiting this past Christmas. She served this with a spicy shrimp cake appetizer, but this salsa would be good served plain with tortilla chips or as a topping for chicken or fish tacos. I'm sure the list goes on - enjoy! -- posted by jpknight22

Chipotle-Cascabel Salsa With Roasted Tomatoes and Tomatillos

Tue, 06 Jan 2009 18:56:54 -0500

The 3rd salsa recipe using dried chiles from Rick Bayless. This salsa gets its smokiness from chipotles and nuttiness from cascabels. Not only that, you also get sweetness from roasted tomatoes and garlic and zestiness from tomatillos - what more can you ask? This is a fabulous salsa with its complex best! I bowed down to Rick Bayless after tasting this salsa. You can sub Guajillo, New Mexico, pequin, arbol, onza, costeno, pulla or passila. -- posted by Rinshinomori

Roasted Red Guajillo Salsa With Tangy Tomatillos

Tue, 06 Jan 2009 19:36:24 -0500

A while back I cooked my way through Mexican cookbooks and my favorites were always Rick Bayless. I discovered salsas using dried chiles through his cookbooks and found the taste and aroma to be much more complex and intense than fresh salsas. Although I love fresh salsas too, if I had the choice, I would choose salsas made from dried chiles. This one uses dried guajillo chiles but you can sub dried New Mexico, chipotle, pasilla, ancho or pulla. -- posted by Rinshinomori

Mark Bittman's Tomato-Onion Salsa

Wed, 14 Jan 2009 22:26:06 -0500

This is a very easy mild salsa recipe from Mark Bittman's excellent cookbook, "How to Cook Everything". This simple recipe is good as is but is also well suited to adding it whatever flavours you enjoy. (You can add some chopped cilantro, lime juice instead of lemon, corn kernels, chile peppers, etc...) Makes about 2 cups. -- posted by blucoat

Very Quick and Easy Salsa

Sun, 18 Jan 2009 01:36:31 -0500

I don't know where I found this recipe but everyone really loves it. We can't go to any of our friends home without them asking us to bring it. We tend to use more jalapenos than it calls for but that's a matter of taste of course. -- posted by Papa in Mass.

Quick and Easy Salsa

Tue, 27 Jan 2009 18:46:53 -0500

Simple to make, delicious salsa. Has been very popular everywhere I have served it. You can use fresh tomatoes if you have a garden or farmers market you use, other than that, the best consistency is with canned. -- posted by chilis n' peppers

Melon Salsa

Mon, 16 Feb 2009 01:15:59 -0500

A refreshing salsa with canteloupe melon, chili, lime & mint. Serve with grilled white meats or fish. -- posted by English_Rose

Citrus Salsa

Sat, 14 Mar 2009 14:07:25 -0400

This recipe comes from http://caterersrecipes.com -- posted by kitchen chef

Caterer's Hot Sauce

Mon, 23 Mar 2009 00:51:39 -0400

This recipe comes from http://caterersrecipes.com -- posted by kitchen chef

Salsa Cruda / Pico De Gallo

Mon, 23 Mar 2009 01:20:31 -0400

This receipe comes from the cookbook 'Salsa Cooking' which is an amazing cookbook. The salsa is as close to the real thing as I have tried outside of Mexico. This salsa is also the base for the Recipe #362332 The receipe calls for grilled tomatoes but I prefer fresh, cored tomatoes instead. I agree with Katzen's review about adding oil, if you are using recipe as a regular salsa there is no need to add oil. If using for the soup you do need the oil You can spice up the salsa by leaving some of the jalapeno seeds in -- posted by Deantini

The Best Guacamole Recipe on the Web

Thu, 02 Apr 2009 11:57:19 -0400

-- posted by

Pork Chops With Tangy Peach Salsa

Sat, 04 Apr 2009 10:17:51 -0400

Taco seasoned pan fried pork chops topped with a tangy peach salsa sauce. -- posted by bigwolverine

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

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

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

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

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

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

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

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

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

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

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

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~

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

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

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~

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~

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

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

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~

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

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

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

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

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