Recipezaar: Salsas,Vegetarian recipes

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

Fruity Salsa

Tue, 28 Aug 2007 22:21:34 -0400

Made this to go with baked salmon and pan fried shrimp. I used fresh pineapple but you could use canned. -- posted by CulinaryQueen

Fresh Pineapple Salsa

Thu, 30 Aug 2007 20:49:28 -0400

From Cooking Light's 1990 Annual Cookbook. To be served with unsalted chips or roast pork. Cook time is the 1 hour of sitting at room temperature. Be careful with the hot pepper. Don't touch your skin while handling the pepper and wear gloves if your skin is sensitive to irritants. -- posted by the_cookie_lady

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

Wisconsin Cranberry and Kumquat Salsa

Mon, 24 Sep 2007 20:19:59 -0400

Not only is Wisconsin a leader in the production of cheese, we're also famous for our huge cranberry bogs in the central part of the state. Here is a recipe that takes advantage of the fall harvest. Use this with leftover turkey--whip up some fajitas! -- posted by Debber

Salsa Quemada Riques

Tue, 25 Sep 2007 22:24:41 -0400

This winning recipe in El Restaurante Mexicano's 2007 Sassiest Salsa Contest is a traditional Mexican salsa made with Red Pack Tomatoes, pasilla peppers, chiles de arbol, garlic, onion and a dash of cumin. -- posted by cookiedog

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_

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

Sus' Salsa!

Tue, 30 Oct 2007 01:57:52 -0400

Voted the best salsa, with a slight kick in all of the Sus land. -- posted by DropTool

Low-Calorie Salsa

Wed, 07 Nov 2007 01:49:49 -0500

A nice accompaniment or dip. Best if aged a few days. Can also be used as a base for aspic (see Recipe #263025) -- posted by arien043

Fresh Salsa

Thu, 08 Nov 2007 01:19:00 -0500

Quick, delicious salsa. Good with chips, as a Pico de Gallo, even mixed in with Chicken Soups, Chilis, Granny Soups, etc. -- posted by lyssalynne

Fire and Ice Salsa

Wed, 02 Jan 2008 00:37:09 -0500

This spicy, yet fruity salsa, makes a great change to the regular tomato-based varieties. You can serve it as a side with just about anything, eat it with tortilla chips or add it to your favorite burrito. -- posted by Converting to vegan

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...

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

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

Cool Corn Salsa

Mon, 05 May 2008 01:14:38 -0400

This salsa is as versatile as it is tasty. I use it in everything from fish tacos to as an additive to pasta for a quick pasta salad! All the fresh ingredients only cost me a little more than two dollars! -- posted by Number One Foodie

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

Chili Salsa

Wed, 28 May 2008 18:48:52 -0400

These are often used in Brazil as dips/sauces for many dishes. Serving size is a guess since it depends on taste preference and how much you want it. -- posted by Pneuma

Guatemalan Salsa

Tue, 03 Jun 2008 00:04:16 -0400

This is an interesting tomato free salsa I found in the 'World Cafe 2' cookbook which celebrates vegetarian recipes from around the world. -- posted by Sarah_Jayne

Vampire Deterrent

Tue, 24 Jun 2008 16:47:04 -0400

I got this recipe originally from my old next-door neighbor. I watched her make it one Friday in 3 minutes flat, and when she took the cover off her food processor the heavenly smell of garlic just wafted throughout the house and killed every vampire in the neighborhood. My neighbor calls this Moroccan Zchug, my friends call it That-Yummy-Garlic-Stuff and I just smile and pile it on barbecued meats, baked potatoes, whatever. I actually happen to like vampires -- my father was born in Transylvania -- so I hope none are offended by this recipe. Just a boring little note here: there are two kinds of people in this world, cilantro lovers and cilantro haters. I belong to the former, Sushiman to the latter. If you are like Sushiman, just sub parsley for the cilantro. Since I let him put a ring on my finger and pay for my electricity, I've been making it with parsley instead and it's just as good. -- posted by Mirj

Cajun Chipotle Salsa

Tue, 01 Jul 2008 02:15:11 -0400

a Chipotle salsa combined with a Cajun Seasoning recipe that I made after smoking Jalapeño peppers. NOTE: most Cajun seasonings contain salt; for this reason, unsalted chips are recommended (the salsa will make up for the lack of salt on the chips) -- posted by Chef #710076

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

Simple Salsa

Wed, 13 Aug 2008 12:30:44 -0400

This recipe was inspired by Diners Freezer Salsa. Recipe #12275 . I was looking for a method to freeze salsa, and this worked just perfectly. I only used a few ingredients, and my family loves it. I found out through trial and error that onions makes it sweet, so I leave them out. Another great thing about this is you don't have to make gallons. Just use however many tomatoes that need to be used, and alter the jalapenos and spices to suit your taste. The last batch I made just 2 days ago was almost inhaled by my youngest son. I had only one small bag to put in the freezer. That makes it all worthwhile. -- posted by bama jr.

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

Mango Salsa

Mon, 18 Aug 2008 20:25:45 -0400

This recipe came with my cuisenart hand blender. It's one of the first things i made with it, and it was Great!!! -- posted by swimmer175

Fresh and Tasty Salsa

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

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

Apple Mint Yoghurt Salsa

Fri, 22 Aug 2008 13:28:30 -0400

A refreshing super low-fat yoghurt apple mint salsa from the Simply Great Meals website. A tasting refreshing accompaniment to fish cakes, potato cakes, latkes etc. When making this, I used Greek yoghurt and a tangy Granny Smith apple. Those with a sweeter tooth, and not liking so much tang, might want to omit the or reduce the lemon juice and lemon zest, and perhaps add some sugar or honey. Personally, I like it just as it is. Be guided by your taste buds! I made this first to serve with Nasseh's delicious Spiced Potato Cakes Recipe #314462. -- posted by bluemoon downunder

Roasted Roma Tomato Salsa

Wed, 03 Sep 2008 19:56:34 -0400

This awesome recipe for hearty spiced salsa may have a lot of ingredients, but really, it's all just "to taste". Just try not to skip out on any of them - they each add unique dimension and depth! -- posted by katii

Hot Red Sauce (Hot Red Socks)

Thu, 04 Sep 2008 00:43:38 -0400

This has been a staple in our family. We love it just slathered on a piece of bread...but it goes nicely with beef, pork and chicken. It is "nicknamed "Hot Red Socks" because when I called my then DH to bring it to a friends BBQ he misunderstood and brought me a pair of red thermal socks....DOH!!!!!!! And the laughter from that unforgettable gaff has been priceless!!! -- posted by Lambkyns

Cilantro Tomato Relish

Fri, 19 Sep 2008 21:17:08 -0400

This simple relish will enliven your grilled meats, burgers, and sandwiches! -- posted by D. Todd Miller

Roasted Cranberry Sauce

Tue, 28 Oct 2008 19:34:41 -0400

From Saveur magazine, Nov 2008. -- posted by DrGaellon

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

Fresh Lime Salsa

Wed, 03 Dec 2008 23:17:43 -0500

From a super market recipe card. No tomato, just lots of fresh flavor. -- posted by dicentra

Salsa of Win

Thu, 11 Dec 2008 21:49:34 -0500

This is seriously the best salsa ever. It is especially excellent with grilled chicken marinated with lime/apple juice. But really, it's great with anything. We also dipped apple slices in it, and it's good with tortilla chips too. One of the best cullinary experiments I've ever randomly come up with. It has a complex sweet-hot-tangy flavour that will absolutely rock your world. It did mine. -- posted by Kaj V.

Bernadette's Scorching Spanish Salsa

Sun, 14 Dec 2008 00:27:14 -0500

From the Kansas City, Kansas Fire Department Cookbook. Submitted by Bernadette Kovac. She says, "Don't worry. Spanish isn't as hot as you think it might be." -- posted by Recipe Junkie

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

Simple Tomato-And-Onion Sauce (Southern African)

Tue, 30 Dec 2008 00:52:30 -0500

Posted for "Looking to Africa", African Cooking Forum, Jan 2009. This is an example of the simple sauce which is made to serve as a "salsa" or topping for cornmeal porridge or "pap", a staple food, in almost all of Africa except the far eastern and western parts. Of course there are many variations, and if you have any leftover gravy, add it to this basic sauce while it cooks. If you can spare a handful of ground beef, that goes in too. For many rural people "pap en sous" (thick cornmeal mush and this salsa) might be their entire meal. As enough "pap" is made, tummies do get full. This recipe is smallish and will serve 3 - 4. Easily doubled, and exact ingredients do not matter. -- posted by Zurie

Cilantro and Mint Salsa / Dip

Mon, 05 Jan 2009 23:50:25 -0500

Herby flavours work together well in this fresh-tasting salsa. Serve with spicy chips for dipping. -- posted by English_Rose

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

Madbucha

Thu, 08 Jan 2009 18:59:02 -0500

A spicy tomato salad -- posted by BarefootandpregnantintheKitchen

Salsa Fresca

Sun, 11 Jan 2009 17:49:51 -0500

Serve as an accompaniment to any bean, rice or meat dish. The relish does not keep long, so if there is any left, fry it in a little oil and serve as a sauce for enchilada recipes, or over ranch-style eggs for breakfast. -- posted by English_Rose

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

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

Bell Pepper Salsa

Tue, 24 Feb 2009 11:19:00 -0500

Not having a recipe for salsa (and having peppers that needed to be used), this was my 'making it up as i go' attempt that turned out well. Using a blender makes this super quick and easy to throw together. With the habanero I used, the salsa came out with a bit of a bite! This of course can change depending on your peppers, but if you'd like it tamer, I'm sure a jalapeno could be used instead. The flavour of the garlic is pronounced, so adjust to suit your tastes. The tequila isn't needed, but I like what it adds to the salsa. Goes well with cornmeal pancakes. -- posted by Chef #502819

Cilantro, Lemon & Chili Pesto

Wed, 25 Feb 2009 15:53:27 -0500

A tasty pesto incorporating the flavours of cilantro, lemon & chili. Ideal served stirred into freshly cooked pasta, boiled new potatoes or spooned over freshly cooked fish. -- posted by English_Rose

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

Spicy Salsa

Wed, 25 Mar 2009 12:04:40 -0400

This hot and spicy salsa can eaten with corn chips or as a spreadable condiment on steaks. Warning: Very Hot. -- posted by RolandTheGun

Wendy's Mango Salsa

Sun, 29 Mar 2009 20:08:05 -0400

I serve this with grilled fish very often. Simple to make and can be prepared up to 2 hours in advance. -- posted by Wendys Kitchen

The Best Guacamole Recipe on the Web

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

-- posted by

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

Fresh Fire-Roasted Tomatillo Salsa With Cilantro and Lime

Mon, 27 Apr 2009 12:11:08 -0400

This is my recipe for the best-tasting roasted salsa verde I know how to make... and I've been making it this way for years. I simply roast fresh tomatillos under the broiler, zip it up in a food processor with fresh onion, jalapenos, garlic, cilantro and fresh lime juice... with just enough salt to taste. What could be easier -- or more delicious? You can have fresh salsa verde in minutes -- and better than any Mexican restaurant -- with this fast and easy recipe. If you're really in a hurry, you can actually skip the roasting process altogether -- and simply puree all of the listed ingredients together for a fresh, clean taste. Any method you choose to make this, it will positively be... DELICIOSO! -- posted by Bazaar®

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

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

Cowboy Caviar

Wed, 06 May 2009 00:58:33 -0400

There are many different Cowboy Caviar recipes, but this one is my favorite. I got this recipe from a friend a few years ago. I usually serve it with tortilla chips, but you can also serve it as a side dish or as a salsa with chicken or fish. I decided to post the recipe on 'Zaar so I will never lose it! Note: the cooking time is chill time. -- posted by DesertRose15

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

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

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~

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

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

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

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

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

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

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~

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

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

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

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

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~

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~

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

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

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

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

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

Restaurant Red Salsa

Tue, 08 Dec 2009 16:33:09 -0500

I love this salsa for an appetizer with chips. -- posted by Kris10 Marie

Canned Tomato Salsa

Tue, 05 Jan 2010 11:29:31 -0500

Easy to make salsa that is great for dipping. Pretty healthy stuff with just a little salt and sugar. You need to like garlic and cilantro if you prepare as posted. -- posted by Chef #1027501

Cucumber and Caper Salsa

Wed, 27 Jan 2010 12:07:54 -0500

This salsa is cool with a tangy twist, made using similar ingredients to the classic Italian sauce salsa verde. It is a perfect accompaniment for barbequed fish. -- posted by English_Rose