10 Salsa Recipes


A good salsa is welcome at any meal or occasion.  Here I’ve gathered a variety of a few different ideas to get you started.

Salsa made from Canned Tomatoes and Rotel

This is a medium to hot salsa that is smooth and not chunky.  To make it chunky, simply do not puree the rotel tomatoes or onion.  Instead, stir them in at the end.

Ingredients

  • 1 14.5-ounce can diced tomatoes with chilies (RO-TEL)
  • 1 28-ounce can whole tomatoes (with juice)
  • 1/4 cup chopped onion
  • 1/2 cup fresh cilantro
  • 1 garlic clove
  • 1 jalapeno pepper
  • 1/2 a lime (juice only)
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/4 teaspoon ground cumin

Instructions

Place all the ingredients into a blender or food processor and puree.

Makes 3 cups.

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Caribbean Pineapple-Kiwi Salsa

This is a fruity salsa that is terrific with grilled foods.

Ingredients

  • 2 cups chopped pineapple
  • 2 yellow bell peppers or 2 red bell peppers, seeded and chopped
  • 3 kiwi fruit, peeled and chopped
  • 1 small red onion, finely chopped
  • 1/4 cup finely chopped fresh cilantro
  • 1 tablespoon fresh lime juice (1 lime)
  • 1 dash cayenne pepper

Instructions

Combine all ingredients in a bowl; toss to combine.

Makes 4 cups.

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Salsa Brava

This is a salsa used primarily in Spain.  It can stand alone, but is often served with an aioli on potatoes.

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1/2 cup finely diced onion
  • 1 tablespoon minced garlic
  • 1 14.5-ounce can diced tomatoes
  • 1 6-ounce jar piquillo peppers or roasted red peppers, rough chopped
  • 2 tablespoons sherry vinegar
  • 1 1/2 teaspoons Spanish smoked paprika
  • 1 1/2 teaspoons hot paprika
  • Kosher salt

Instructions

In a medium saucepan, saute the onion in oil until softened, about 5 minutes. Stir in garlic. Next stir in the tomatoes, peppers, vinegar, smoked and hot paprika. Remove from heat.  Use an immersion blender to puree.  Transfer to a bowl and let rest for at least 30 minutes.

Store in the refrigerator for up to 5 days.

Makes 2 1/2 cups.

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Salsa Dip for Tortillas

If you like, you can also leave the rotel tomatoes out of the puree process for a chunkier salsa.

Ingredients

  • 1 24-ounce can peeled whole tomatoes
  • 1 14.5-ounce can mild or medium diced tomatoes and green chilies (RO-TEL)
  • 3 garlic cloves, peeled and chopped
  • 1 bunch cilantro leaves and stems
  • 1/2 teaspoon ground cumin
  • juice from 1 lime
  • kosher salt
  • fresh ground black pepper
  • 1 ripe avocado, peeled and diced

Instructions

Puree all ingredients except the avocado using a blender or food processor. Stir in the avocado.

Makes 3 cups.

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Roasted Corn and Avocado Salsa

This salsa belongs as a side dish at every barbecue.  This is also perfect on tacos.

Ingredients

  • 2 cups fresh corn kernels (from about 3 ears)
  • 1 tablespoon olive oil
  • Kosher salt
  • Fresh ground black pepper
  • 1/4 cup chopped red onion
  • 3 tablespoons chopped cilantro
  • 1 lime, seeded and juice
  • 1 jalapeno pepper, minced
  • 2 avocados, peeled and juices
  • 1 Roma tomato, diced

Instructions

Preheat oven to 450 F.

Toss the corn with the oil and season with salt and pepper. Spread on a baking sheet in a single layer. Roast until the corn starts to brown, about 20-25 minutes.

In a large bowl, combine remaining ingredients. Stir in the roasted corn and season with additional salt and pepper if needed.

Makes 4 cups.

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Salsa Naranja

A sweet and spicy salsa.

Ingredients

  • 1 cup sweet chili sauce
  • 1/2 cup orange juice
  • 1/4 cup lime juice
  • 1 small onion, diced
  • 2 green onions, chopped
  • 5 garlic cloves, chopped
  • 1 thumb ginger, grated
  • 1/2 cup (loosely packed) Thai basil
  • 1/2 cup (loosely packed) cilantro
  • 2 birds eye chilies
  • 2 cayenne chilies
  • 1 tablespoon chili powder
  • 1 tablespoon chili paste
  • 2 tablespoon toasted sesame seeds
  • 1 tablespoon kosher salt
  • 1 tablespoon fresh ground black pepper

Instructions

Use a food processor to puree.

Makes 2 cups.

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Roasted Zucchini Salsa

A tasty roast zucchini and jalapeno salsa full of summer flavor.

Ingredients

  • 2 medium zucchini, halved lengthwise
  • 1 handful cilantro, coarsely chopped
  • 1 jalapeno, coarsely chopped
  • 2 garlic cloves
  • 1/4 cup toasted pepitas
  • 1/4 cup olive oil
  • 1/2 lime, juiced
  • kosher salt
  • fresh ground black pepper

Instructions

Preheat oven to 450 degrees F.  Brush the zucchini with oil and place cut side up on a baking sheet. Roast until tender, about 45 minutes.

Place all ingredients into a food processor and puree.

Makes 2 cups.

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Cucumber Salsa

This salsa substitutes cucumber for the usual tomatoes in salsa and has no heat.  Great as a side dish.

Ingredients

  • 2 cups finely diced peeled cucumber
  • 1/2 cup finely diced red onion
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh mint
  • 1 jalapeño pepper, finely diced
  • 3 tablespoons fresh lime juice
  • 1 tablespoon vegetable oil
  • kosher salt
  • fresh ground black pepper

Instructions

In a medium bowl, combine cucumber, onion, cilantro, mint, and jalapeno. Stir in lime juice and oil. Season with salt and pepper.

Makes 3 cups.

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Pico de Gallo

This is a fresh salsa.

Ingredients

  • 3 vine ripened tomatoes
  • 1/2 of a purple or sweet onion, trimmed of both ends and peeled
  • 1/2-1 whole fresh jalapeno pepper
  • 1 handful fresh cilantro or parsley, roughly chopped.
  • 1 large clove of garlic, peeled and minced
  • the juice of one lime
  • kosher salt to taste

Instructions

Cut the tomatoes into wedges and hold upside down over a bowl. Use your fingers to remove all the seeds and liquidy centers of the tomato. Cut the tomatoes into thin strips and then turn the strips and cut crosswise into 1/8 to 1/4-inch cubes. Add these to a small mixing bowl.

Cut the onion into thin strips, then turn and cut crosswise into 1/8 to 1/4-inch cubes. Add these to the tomatoes.

Remove the stem end of the jalapeno pepper and use a spoon to scrape out the seeds and membranes. Cut the jalapeno into thin strips, then turn crosswise and cut into the smallest cubes possible. Add these to the tomatoes and onions along with the remaining ingredients and toss to evenly distribute everything.

Serve immediately.

Makes 2 cups.

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Restaurant Style Salsa

This is a chunky style salsa.

Ingredients

  • 6 ripe Roma tomatoes (about 1 1/4 lbs), halved
  • 1 (14.5 oz) can petite diced tomatoes with green chilis, undrained (RO-TEL)
  • 2 green onions
  • 1/3 cup chopped red onion
  • 1 jalapeno pepper, sliced into 5 pieces
  • 1/3 cup fresh cilantro (about a handful)
  • 1 large clove garlic, sliced
  • 2 tablespoons fresh lime juice (from 1 large lime)
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon granulated sugar
  • kosher salt
  • fresh ground black pepper

In a food processor, combine all the ingredients and pulse to finely chop.  If you prefer, you can finely chop the ingredients with a knife and stir together.
Makes 5 cups.