Many Salsa recipes for you, and some Sauces to. Avacado and Cheese. Bacon, Bean, Cheesy, Black Bean, Garlic, Hot & Spicy plus much more. Texas, Tex Mex, Mexican Salsas. All the flavors of the South.

32 of the very best Salsa Recipes and dips. Favorites from All Across America.

 

( 1 ) A Salsa Recipe from Mama: ( 2 ) Apricot Salsa: ( 3 ) Avocado Salad: ( 4 ) Avocado Salsa 1: ( 5 ) Avocado Salsa 2: ( 6 ) Bacon  Avocado and Cheese Omelets with Tomato Salsa: ( 7 ) Basic Salsa: ( 8 ) Basic Salsa with Any Kind of Dry Chiles: ( 9 ) Black Bean Salsa 1: ( 10 ) Black Bean Salsa 2: ( 11 ) Bloody Good Salsa: ( 12 ) California Mexican Garden Salsa: ( 13 ) Classic Salsa: ( 14 ) Cheesy Salsa Dip: ( 15 ) Fiery Chili Salsa: ( 16 ) Fiery Hot Salsa: ( 17 ) Five-Alarm Salsa: ( 18 ) Garlic Salsa: ( 19 ) Green Chili Salsa: ( 20 ) Green Chili Salsa Dip: ( 21 ) Green Salsa: ( 22 ) Green Tomato Salsa 1: ( 23 ) Green Tomato Salsa 2: ( 24 ) Honey Teriyaki: ( 25 ) Hot and Spicy Tomato Salsa: ( 26 )Hot Mexican Salsa: ( 27 ) Killer Salza: ( 28 ) Mango and Black Bean Salsa: ( 29 ) Mango Avocado Salsa: ( 30 ) Mango Salsa 1: ( 31 ) Mango Salsa 2: ( 32 ) Mango Salsa 3:

( 1 ) A Salsa Recipe from Mama:   1       cucumber   1       tomato      1/4 onion            some green onions            some fresh cilantro            salt and peeper to taste Peel and finely dice cucumber. Finely dice tomato and onion. Cut green onions and cilantro into small pieces. Mix all the ingredients. Salt and pepper to taste.

( 2 ) Apricot Salsa:     1/2  Red Bell Pepper Roasted and chopped            Olive Oil   1      Small  Onion Chopped   1      Small  Tomato Chopped   1      Jalapeno Finely minced   2      Apricot Chopped   2      Tbsp Rum, Dark            Apple Cider Cut a red bell pepper in half, remove seeds, and roast half of it (brush with olive oil and put under broiler very close to heat until blackened, about 5 minutes). Chop. Saute onion in about a tablespoon of olive oil until translucent. Add tomato and jalapeno and saute about another 5 minutes, until tomato is cooked. Add cider to cover and apricots and boil down until cider is almost all boiled off. Chopped roasted bell pepper and stir. Add dark rum and flambe. (light and swirl until it goes out).

( 3 ) Avocado Salad:   3 ripe / soft (not mushy) avocados chopped into small pieces   3 medium tomatos chopped into small pieces   1 medium onion chopped into small pieces     juice of 2 limes     1/4 cup of water     1/2 - 3/4 (to taste) cup of extra virgin olive oil     salt (to taste) Combine chopped avocados, tomatoes and onion in a large bowl. Add the lime juice and water to bowl and mix with large spoon. Add olive oil and salt to your taste and mix. I prefer to chill for a couple of hours or even overnight so the flavor from the onions really comes out. Definitely tastes even better the next day.

( 4 ) Avocado Salsa 1:   1       Avocado   3       tb Coriander chopped fresh      1/2   cup Water      3/4   ts Tabasco sauce      1/2   ts Vinegar   1        t  Soy sauce, low sodium Preparation Time: 0:10 Peel and pit avocado. Coursely chop and place in blender jar. Add remaining ingredients and blend until smooth. HELPFUL HINTS: Use as a dip for vegetables or crackers. Or try as a topping for various foods, such as rice casserole, stuffed vegetables, or chapati roll-ups.

( 5 ) Avocado Salsa 2:   2       lg Tomatoes      1/2   Red onion      1/2   cup Fresh calintro      1/4   cup Olive oil (?)   2        tb Fresh lime juice   1        or 2 large jalepenos              Salt to taste   1        lg Avocado Combine 1st six ingredients (refrigerate if you want for later) and add avocado and salt just before serving.

( 6 ) Bacon  Avocado and Cheese Omelets with Tomato Salsa:      2/3  cup Finely chopped seeded            Tomato    2       tb Finely chopped red onion    1       Pickled or fresh jalapeno             Chili, or to taste, seeded             And minced.  (wear rubber             Gloves)    2       tb Minced fresh coriander             (cilantro)    1       tb Fresh lime or lemon juice                         OMELET:                             4       lg Eggs    2       tb Water    1       tb Unsalted butter    3            Slices of lean bacon,                  Cooked and crumbled    1       sm Avocado (preferably            California) peeled and            Chopped in half-inch cubes.      1/2  cup Coarsely grated Monterey            Jack (about 2 oz) In a small bowl stir together the tomato, the onion, the jalapeno, the coriander, the lime juice, and salt and pepper to taste until the salsa is combined well. In a bowl whisk together the eggs, the water, and salt and pepper to taste. In an 8-inch skillet, preferably non-stick, heat 1/2 teaspoon of the butter over moderately high heat until the foam subsides, pour in half the egg mixture, tilting the skillet to spread the egg mixture evenly over the bottom, and cook it for 1 minute, or until it is almost set. Sprinkle half the omelet with half the bacon, half the avocado, peeled and cut into 1/2 inch pieces, and half the Monterey Jack and cook the Omelet for 1 minute, or until it is set. Fold the omelet over the filling, transfer it to a plate, and keep it warm. Make another omelet in the same manner with the remaining butter, egg mixture, bacon, avocado, and Monterey Jack and serve the omelets with the salsa over.

( 7 ) Basic Salsa:   1              Whole clove garlic   1       lb    Ripe plum tomatoes, cored                    and finely diced but not                    peeled      1/2   sm  Red onion, finely chopped      1/4   cup Minced fresh coriander OR      1/4   cup Minced flat leaf parsley,                    plus 1/2 tsp ground                    coriander   1        tb    Lime juice      1/4   ts     Salt Keep this savory sauce on hand as a dip for taco chips, a topping for scrambled eggs, or an accompaniment for Tex Mex dishes Prep time: 15 minutes Cook time: 2 minutes. Drop the garlic into a small saucepan of boiling water. Let boil,uncovered, over moderate heat for 2 minutes. Drain well, then mince. Place the minced garlic in a medium sized bowl and mix in the tomatoes,onion, coriander, lim juice, and salt. Cover with plastic food wrap and let stand at room temperature for 1 hour. Transfer the mixture to a 1 quart preserving jar. Keeps in the refrigerator for 10 days. Makes 2-1/3 cups. RED HOT SALSA: Increase the garlic to 2 cloves, the lime juice to 1-1/2 tbsp, and add 1 tbsp chopped jalapeno pepper and 1/4 tsp red pepper sauce. Proceed as directed. Makes 2-1/3 cups. (Wash hands after handling the pepper)

( 8 ) Basic Salsa with Any Kind of Dry Chiles:   6      large Chiles dry      1/2 medium Onion     1/4 cup Vinegar   1      clove garlic           Salt           Vegetable oil Morita, mulato, guajillo or any kind. If the chiles are little like jalapenos or serranos, use 15 chiles The kind of chiles that you use determine the final flavor, you can experiment with different kinds or mixing the different kinds of chiles. But this is the basic recipe for prepare salsas with dry chiles. Wash the chiles in water and discard the seeds and threads of chiles. Let stand in water at least 2 or 3 hours or all the night, if you do not have time let the chiles in warm water at least 30 min. Then ground with the other ingredients and in a sauce pan put a little amount of vegetable oil when it will be warm add the salsa and cook 30 min or more, the flavor of vineagar have to disapear, add water if need. When it is cook you can use for "Chilaquiles", "Enchiladas", and eggs.

( 9 ) Black Bean Salsa 1:      1/2  cup  tomato diced   1        green onion  chopped   1        tablespoon  fresh cilantro chopped      1/2  cup  cooked black beans   2        tablespoons  sherry wine vinegar      1/4  cup  green bell pepper diced      1/4  cup  yellow bell pepper  diced      1/2  cup  poblano pepper  minced   1        tablespoon  parsley  chopped   2        tablespoons  fresh lime juice Chop ingredients and combine. Prepare salsa about four hours ahead of time, and set aside. Makes 3 cups Use as tasty dip with your own creative wrap or with tortilla chips.

( 10 ) Black Bean Salsa 2:    1      Chile, Poblano            roasted, peeled, stemmed            seeded and diced    2      cups Beans, Black, cooked            rinsed    2      tb Juice, Pomegranate, fresh      1/4 cup Bell Peppers, Red            stemmed, seeded, diced      1/4 cup Bell Peppers, Yellow            stemmed, seeded, diced    2      Garlic cloves roasted            peeled, chopped    1       small Onion, white            (3/4" inch)            roasted and chopped    1       tb Chiles Chipotle en adobo            (canned)    1       tb Cilantro, fresh, chopped      1/4  ts  Cumin Seed, toasted             and ground             Salt Combine all ingredients in nonreactive bowl; toss briefly in saute pan over medium heat; salt to taste.

( 11 ) Bloody Good Salsa:       1/2        Whole cucumber    2       sm Celery stalks chopped    2       ts   Horseradish    2 1/2       cups Cherry tomatoes  cut in                  Half    4            Whole radishes  trimmed,                  Sliced thin      1/2        Whole jalapeno pepper                   Finely diced    2       tb   fresh dill snipped    2       ts    Worcestershire sauce    2       tb   Fresh lime juice      3/4  ts    Salt      1/4  ts    Pepper Peel cucumber in alternating strips. Remove seeds if necessary; chop into 1/4-inch dice. Combine cucumber, celery, horseradish, tomatoes, radishes, jalapeno and dill in a bowl; toss to combine. Add Worchestire sauce, lime juice, salt and pepper; toss again. Let stand for about 30 minutes before serving.

( 12 ) California Mexican Garden Salsa:    3       lg           Ripe tomatoes seeded and                         coarsely chopped    1                    Celery rib finely chopped    3                    Scallions finely chopped    1       sm           Cucumber peeled, seeded and                         coarsely chopped    1       sm           Carrot peeled and finely                         shredded    2                    Jalapeno peppers seeded and                         finely chopped    2       tb           Fresh thyme minced                         preferably lemon thyme    2       tb           Italian parsley finely                         chopped    2       tb           Balsamic vinegar or                         Red wine vinegar    1       t            Sugar    1       t              salt In a large nonreactive bowl, mix all ingredients together. Cover and refrigerate until chilled about 1 hour.

( 13 ) Classic Salsa:    2      cups          chopped  peeled tomatoes    1                    celery stalk diced    1                    onion diced    1                    green pepper  diced    1 1/2  teaspoons     salt    1      tablespoon    vinegar    1      tablespoon    sugar    1                    green chile seeded and chopped Combine all the ingredients and blend well. For a smoother texture use a food processor and blend till desired consistency. Chill overnight. Serve cold as a dip or an accompaniment with your favorite Mexican dishes.

( 14 ) Cheesy Salsa Dip:    1       can  Pasteurized process cheese                     spread (8 oz)                     OPTIONAL:                     Sliced green onion tops                     Chopped cilantro      1/2   cup  Pace Thick & Chunky Salsa      1/4   cup  Dairy sour cream                     TOPPINGS:                      Diced red bell peppers Combine cheese spread, Pace Thick & Chunky Salsa and sour cream; mix well. Transfer to serving bowl; top as desired. Serve chilled with vegetable dippers or unsalted chips.

( 15 ) Fiery Chili Salsa:    8      cup Tomatoes, peeled & chopped    1      cup Chili peppers, roasted and                    chopped      3/4 cup  Red bell peppers, roasted and                   chopped    3      cup  Onions, chopped    1      cup  Vinegar    1      can  Tomato paste    3      ea    Garlic cloves, minced    1      tb     Salt      1/2 ts      Pepper You'll need a total of 2 lb peppers. Roast by placing on an oven rack, slit them first to allow the steam to escape. Broil, turning occasionally for 25 minutes or until the skins darken & blister. Cover with a damp cloth & let cool. Peel off the skins & discard. Discard seeds as well. In a large pot, combine tomatoes, peppers with the rest of the ingredients. Bring to aboil over medium-high heat. Reduce heat, simmer & cook uncovered, stirring occasionally for 1 to 1 1/2 hours or until thickened. Ladle hot sauce into 500 mL canning jars leaving 1/2" headspace. Wipe rims & seal. Process in boiling water canner for 15 minutes. Remove, cool, lable & store.

( 16 ) Fiery Hot Salsa:    3       md         Tomatoes    1       md         Onion    2       tb           Cilantro, chopped    1       pn          Oregano    1       d            Salt    2       ea          Yellow bell peppers    3       ea          Habanero peppers OR                           jalapeno peppers      1/4   ea         Green bell pepper      1/4   ea         Yellow bell pepper                           Juice of 1 lime Dice the tomatoes, onion, and peppers. Add the chopped cilanto leaves, oregano, and salt. Mix, then pour on the lime juice. Simple and tasty.

( 17 ) Five-Alarm Salsa:   1        can  whole tomatoes (28-ounce)   1        tomato puree undrained   2        fresh hot green chili pepper  seeded and minced             or 1/2 cup chopped             canned green             chili peppers      1/2   cup  finely chopped white onion or yellow   2         garlic cloves minced   2         tablespoons  lime juice In a medium saucepan, bring all the ingredients to a simmer over medium-low heat, then cook for 5 minutes. Spoon the salsa into hot, sterilized jars and attach the lids. Process the jars in a boiling water bath for 5 minutes. Remove from the water and cool at room temperature. Note: The canned chili peppers will make a milder salsa than if you use fresh chiles. After opening, you can extend the salsa (and mute the heat a little) by stirring in a cupful of minced bell peppers or thawed corn kernels. A tablespoon or so of chopped coriander leaves adds a nice fillip.

( 18 ) Garlic Salsa:   10      garlic cloves chopped      3/4  cup  chopped fresh italian parsley      1/2  cup  olive oil             coarse salt and freshly ground pepper      1/4  teaspoon  dried red pepper flakes (optional)   1        baguette In bowl, combine garlic, parsley and olive oil. Season to taste with salt, pepper and, if desired, red pepper flakes. Tear baguette into bite-sized pieces and dip into salsa or serve with grilled chicken or meats.

( 19 ) Green Chili Salsa:    1       tb          Oil    1                    Chopped Onion    1       can       Chopped Green Chili    1                    Clove Chopped Garlic    5                    Tomatoes Heat oil, add onion and simmer for a couple of minutes. Add chili and simmer a  couple of more minutes. Add garlic and tomatoes, simmer 10 more minutes. Add salt and pepper to your taste. Now blend if you used natural chilies.

( 20 ) Green Chili Salsa Dip:   12      ea          Tomatillos       1/2  cup        Yellow Onion Chopped    5       ea          Jalapeno Peppers     3       tb           Fresh Cilantro Chopped    1 1/2  ts           Garlic Minced    2        tb          Lime Juice    2        tb          Olive Oil    1 1/2  ts           Fresh Tarragon Chopped, OR      1/2   ts           Dried Tarragon Crushed      1/2   ts           Sugar      1/2   ts           Salt      1/8   ts           Black Pepper Tomatillos are Mexican green tomatoes in husks. Remove the stems and husks before using. Carefully split each pepper and remove the seeds. Remember to wear some type of gloves when doing this. Coarsely chop the tomatillos and place in a bowl. Add all the other ingredients and mix well. May be served at room temperature, or chilled. AGAIN BEWARE AS THIS DIP IS VERY VERY HOT!!!!!! Makes about 3 1/2 cups of dip. SUGGESTED DIPPERS: Corn Tortillas, Potato Skins, Celery, Jicama, Monterey Jack Cheese, Cheddar Cheese

( 21 ) Green Salsa:   10                   Tomatillos husks removed    1                    Serrano chile OR    2                    Jalapeno peppers,                          cut lengthwise, seeded      1/2                Onion finely diced    2       tb           Chopped cilantro    2       tb           Lemon juice    2       tb           Olive oil                           Salt as desired BRING A POT OF SALTED WATER to a boil on the stove. Add the tomatillos and chili peppers, cover and cook 2 minutes. Drain the tomatillos and chiles, place in a food processor and puree. Strain into a bowl and discard skins. Add onion, cilantro, lemon juice, oil and salt. Chill before serving.

( 22 ) Green Tomato Salsa 1:    3       ea           Green tomatoes    3       ea           Ripe tomatoes, any colour    1       sm           Red onion, diced finely    2       ea           Garlic cloves, minced    3       ea           Hot peppers, stemmed,                            seeded & finely diced      1/4   cup        Cilantro, chopped      1/2   ts            Salt Core tomatoes and remove most of the seeds. Cut in small dice and mix with remaining ingredients. Let the salsa stand for an hour or so before serving. The authors write: "This is a salsa for the end of summer, when both ripe and unripe tomatoes are available. However, by keeping the proportions of tomatoes, onions, garlic and hot peppers roughly the same, you can use all ripe tomatoes."

( 23 ) Green Tomato Salsa 2:    6       ea        Green tomatoes, peeled                         cored, seeded &                         coarsely chopped    1       ea        Granny Smith apple, peeled                         cored, coarsely chopped    1       md       Onion, peeled & minced    2       tb         Sugar    1       sm       Jalapeno, seeded, deveined                        & minced    2       tb        Ginger, grated    2       tb         Lemon zest      1/2   ts        Salt    1       t           Freshly ground pepper    1       c          Fresh cilantro, minced Place tomatoes in a large cast-iron skillet. Add apple, onion, sugar, jalapeno, ginger, lemon zest and salt and pepper. Cook over low heat until thickened into a heavy paste, about 35 to 45 minutes. Transfer to a glass or ceramic bowl. Set aside to cool. Store in an airtight container in the refrigerator for up to 4 days. Just before serving, toss in the minced cilantro and season to taste with additional salt and pepper.

( 24 ) Honey Teriyaki:   1         gallon  soy sauce kikkomans   1         quart  honey   1         tablespoon  black pepper   1         tablespoon  garlic powder Add all ingredients and whisk briskly. Let stand at least 1 hour before using. Yields 1 1/2 gallons.

( 25 ) Hot and Spicy Tomato Salsa:    3                   Ripe medium tomatoes,                         Coarsely chopped (3 cups)   15       oz        Can, (1 3/4 cups) tomato                         Puree    6                   Medium garlic cloves,                         Minced    2                   Small jalapeno chile peppers                         Seeded, finely chopped    3       tb         Finely chopped onion      1/3   cup      Dry white wine or                         Unsweetened apple juice      1/4   cup      Lemon juice      1/2   ts         (1/2-1 tsp) ground red                         Pepper (cayenne)      1/2   ts         Salt      1/2   ts         Pepper    1       t           Olive oil      1/4   cup      Chopped fresh cilantro In a medium saucepan, combine all ingredients except cilantro. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 15 minutes, stirring occasionally. Stir in cilantro. Serve hot or cold as a dip for chips or as a relish. Makes 4 Cups. Can be frozen for up to 2 months in tightly covered container.

( 26 )Hot Mexican Salsa:   15      oz    Canned tomatoes drained      1/2  sm   Onion      1/4  cup  Green chili peppers canned    4       tb     Fresh coriander chopped    1               Garlic clove      1/2   tb     Vinegar      1/4   ts     Tabasco sauce      1/8   ts     Cayenne pepper ground One of Mama's Best Recipes: Place all ingredients in blender jar. Process briefly until blended but not smooth. Cover and refrigerate. HELPFUL HINTS: If you prefer a chunker sauce, blend only half the onion, chilis, and coriander with the tomatoes. Finely chop the remaining onion, chilis, and coriander and add them to the blended sauce. Keeps well in refrigerator. This is a very hot salsa. Use less cayenne pepper, if desired. The amount of coriander may also be varied to suit your taste.

( 27 ) Killer Salza:    2       pk  Dried Chile Pequins     1       t     Cumin (Crushed)      1/2  ts    Salt (Optional)    2             Cloves Garlic (3 If Wanted)    1       t     Oregano    1       can Tomato Juice(Can Use Upto 2) Or other hot peppers. NOTE: Add juice of one lemon if you are canning. Soak The chile pequins 3 to 4 hours in vinegar to cover; drain. Throw into the blender with all other ingredients and blend well. Let set in the refrigerator to cool off. NOTE: This sauce is very hot. Chile Pequins are the hottest of the Chile Peppers, so watch out.

( 28 ) Mango and Black Bean Salsa:   1           medium  ripe mango   15         ounces  canned low-sodium cooked black beans drained &                well rinsed    2           green onions coarsely chopped      1/4      teaspoon  crushed red pepper    1            garlic clove bashed, peeled &                 chopped      1/4      teaspoon  salt Prepare the mango: Slice off the stem end and cut away the skin. Trim the flesh away from the large seed and dice as evenly and neatly as possible, about the same size as the black beans. Add the rest of the ingredients to the mango, mix well, and let the flavours marinate for 30 minutes before serving.

( 29 ) Mango Avocado Salsa:   1        large  mango peeled, diced   3        tablespoons  red onion  minced   3        tablespoons  diced green pepper   3        tablespoons  diced red pepper   1 1/2  tablespoons  white wine vinegar   1        tablespoon  chopped fresh cilantro   1        tablespoon  olive oil   1        teaspoon  minced fresh chives      1/2  large  avocado diced Mix all ingredients except avocado in lg bowl. Add avocado to salsa and stir gently to combine. Salt and pepper to taste.

( 30 ) Mango Salsa 1:   1       cup  mango diced   1       cup  cantaloupe diced   1       green chili chopped      1/3  cup  scallion thinly sliced      1/4  cup  cilantro chopped   2        tablespoons  fresh lime juice   1        pinch  ground red pepper Mix all ingredients in a bowl. Serve soon or refrigerate up to 3 days. Serving Ideas : grilled fish, especially salmon, swordfish, or shrimp kebobs.

( 31 ) Mango Salsa 2:   1         large  tomato (1/2 pound)   1         small  green bell pepper  (1/4 pound)   1         cup  diced peeled mango      1/4   cup  diced red onion   2 1/2    tablespoons  finely chopped fresh cilantro   2          tablespoons  sliced green onions   2 1/2    teaspoons  finely chopped serrano or jalapeno pepper      1/4    teaspoon  ground cumin   1          clove  garlic minced Cut the tomato in half crosswise; remove the seeds and strain, reserving 2 tablespoons of juice. Dice the tomato; then combine reserved juice and tomato in a bowl, and set aside. Cut bell pepper in half lengthwise, and discard seeds and membranes of 1 half; reserve remaining half for another use. Place bell pepper half, skin side up, on a foil-lined baking sheet, and flatten pepper with palm of hand. Broil 3 inches from heat for 10 minutes or until blackened and charred. Place in a zip-top heavy-duty plastic bag, and seal; let stand for 15 minutes. Peel and discard skin; dice bell pepper. Add bell pepper, mango, and the next 6 ingredients to tomato mixture, and stir well. Cover and chill.

( 32 ) Mango Salsa 3:   1         tablespoon  safflower oil   1         large  onion   2         chiles jalapeno, finely              chopped   2         mangos finely chopped   2         tomatoes   2         limes   1         tablespoon  brown sugar   1         pinch  salt   1         pinch  black pepper Heat the oil on medium-high in a small sauce-pan and cook the onion and chile until translucent and soft, about 5 min. Add the mangoes and tomatoes and simmer slowly under cover for another 30 minutes. Add the lime juice and sugar, season to taste. Enjoy hot or chilled.

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