Salsa recipe collection

Asian Chicken Quesadilla with Grilled Pineapple Salsa and Hoisin recipe

Vegetarian black bean chili made from scratch with dried beans, green chiles, and cumin, topped with a sharp red onion, tomato, and cilantro salsa. Slow-simmered for deep flavor.

Broiled orange roughy fillets glazed with a creamy salsa sauce made from light mayo, yogurt, lime juice, and cayenne. Two coats build a golden, tangy crust. Lighter fish dinner in 30 minutes.

Balsamic-honey marinated chicken skewers threaded with fragrant bay leaves, grilled until charred, and topped with a bright fresh tomato and basil salsa. Summer grilling at its finest.

Cumin-rubbed chicken thighs wrapped in warm flour tortillas with a bright, fresh tomato-coriander salsa, creamy avocado, and a squeeze of lime. Ready in 30 minutes with bold Mexican flavors.

Fresh no-cook salsa with ripe tomatoes, honeydew melon, pineapple, cilantro, and lime juice. A bright, fruity relish for grilled fish or meat that comes together in 20 minutes.

Fiery chili salsa for canning: fire-roasted hot peppers and red bells blended with tomatoes, onions, garlic, and vinegar. Shelf-stable jars of serious heat for tacos, eggs, or chili bowls.

Cooked green tomato salsa with Granny Smith apple, jalapeño, fresh ginger, lemon zest, and cilantro. A sweet-tart-spicy salsa that uses up end-of-season green tomatoes.

Grilled Chicken Sandwich with Smoky Red-Onion Salsa recipe

Grilled red snapper fillets over a warm avocado-tomatillo salsa. Oregano-rubbed fish meets a blender sauce built on simmered tomatillos, jalapeños, garlic, and buttery avocado. Weeknight-friendly Mexican grill.

Use as a dip or topping for grilled chicken, seafood, etc., inspired by Diana Rattray

Red beans and brown rice with chili powder, cumin, and coriander, served with a fresh tomato-jalapeno-lime salsa. A hearty, spice-forward one-pot meal from dried beans.

A unique and delicious salsa made with english cucumbers and fresh papaya or mango.

Overnight pineapple French toast soaked in pineapple juice custard, pan-fried golden, and topped with strawberry-pineapple-coconut ambrosia salsa.

Butter-seared pork loin with a tangy blackberry gastrique and fresh mango-mint salsa. A restaurant-quality dish with bright, fruity contrast in just 30 minutes.

Crispy baked rice cups filled with creamy guacamole and salsa, a vegetarian Mexican appetizer with edible cheddar-cumin shells. Bite-size party food made in a mini muffin tin.