Peachy SalsaA refreshing side dish for fish, chicken and other meats. Try some on burritos, tacos or with chips.
Cranberry SalsaI admit I used to only serve cranberry sauce at Thanksgiving and Christmas dinner because of the bright colour to add a little umph to the plate. Now that I make cranberry salsa, it's all about the amazing sweet, salty, spicy flavour! I get asked for this recipe ALL the time. I hope you enjoy it, too!
Homemade Fresh SalsaThis salsa recipe is so refreshing and is a great way to use tomatoes from your garden. :)
SalsaThis is also a great way to use your garden produce!
Salsa ExpressThe directions for this recipe are for a smooth blender salsa, but if you prefer chunky then reserve some or all of the diced tomatoes, but use the juice when blending the other ingredients.
Confetti SalsaEasy black eyed pea salsa that everyone loves and it is good for you. Mix all ingredients together with a slotted spoon and chill in the serving vessel of choice. Best if refrigerated at least 4-8 hours prior to serving. Serve with tortilla chips.
Mild SalsaGrind all veggies coarsely. Stir in vinegar, salt and spices. Bring to a full boil; cover and simmer 5 minutes. Put in jars and seal. Process 30 minutes in hot water bath.
Pico de GalloOf course, wonderful with tortilla chips but yummy as a grilled chicken or fish topping too.
Crowd Winning SalsaThis salsa is a great dip to take to any party. It is always a huge hit. Boil a small pan of water. Place the tomato in the water for no longer than 30 seconds. Remove the tomato.
Dry Salsa MixThe following spice mix is made from dried spices. Nothing in this list should be fresh!
Quick and Fresh SalsaEven with canned tomatoes, this is the freshest tasting salsa you've ever eaten. You probably won't buy a jar from the store again.
Easy SalsaSalsaPut the stewed and whole tomatoes in the blender on liquefy, until you have the thickness that you want. Add all of the other ingredients and push chop on the blender 2-3 times, depending on how chunky you want your salsa.
Fresh Grape SalsaIn medium bowl, combine grapes, onion, cilantro, jalapeno and lime juice. Cover and chill at least 30 minutes. Season with salt and pepper to taste. Serve with grilled chicken, fish or pork if desired.
SalsaRecipes for Salsa
Black Bean and Corn SalsaIn a medium bowl, blend mayonnaise, lime juice and cumin. Stir in remaining ingredients. Serve chilled.
Tomato and Green Chile SalsaI like to eat it fresh, but it needs a day or two days for the flavors to blend. This can also be hot packed for canning.
Easy Corn And Black Bean SalsaI was inspired to throw this together after a trip to Taco del Mar. It is very easy and adds some nutrition to the salsa. It is good with chips, in tacos or even on a salad.
Watermelon Fire and Ice SalsaCombine and mix all ingredients, chill. Serve with tortilla chips or topping for grilled chicken or fish.
Tomato and Pepper SalsaUsing a blender or food processor, put 1 each of all vegetables and pulse, until it is still chunky. Drain, reserving the liquid. Repeat until it is all done. Mix drained salsa, adding sugar and salt, and at this point, add some of the drained liquid to make it to suit your taste.
Georgia Peanut SalsaIn a large bowl, combine the first nine ingredients. Cover and refrigerate for at least 8 hours. Just before serving, stir in peanuts and pepper sauce, if desired.
Roasted Tomato SalsaTo roast tomatoes, place tomatoes on broiler pan, and broil 4 inches from heat for 5 minutes. Turn, and roast 5 minutes more. Cool 10 minutes. Peel away charred skin; halve and core tomatoes.
Fresh SalsaChop ingredients, combine and keep refrigerated.
Quick Tomato SalsaPlace all ingredients except tortilla chips in blender. Cover and blend on medium speed until blended but still chunky. Cover and refrigerate until serving...
Black Bean SalsaA fresh hearty salsa that is easy to make. Next time you need salsa, try making your own with fresh ingredients.