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Salsa and Sauce Recipes 1 - 32
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
   2       tb Finely chopped red onion
   1       Pickled or fresh jalapeno
            Chili, or to taste, seeded
            And minced.  (wear rubber
   2       tb Minced fresh coriander
   1       tb Fresh lime or lemon juice

   4       lg Eggs
   2       tb Water
   1       tb Unsalted butter
   3            Slices of lean bacon,
                 Cooked and crumbled
   1       sm Avocado (preferably
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
     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
  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.
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
          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
   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
   1       tb Cilantro, fresh, chopped
     1/4  ts  Cumin Seed, toasted
            and ground
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
   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
   2                    Jalapeno peppers seeded and
                        finely chopped
   2       tb           Fresh thyme minced
                        preferably lemon thyme
   2       tb           Italian parsley finely
   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)
                    Sliced green onion tops
                    Chopped cilantro
     1/2   cup  Pace Thick & Chunky Salsa
     1/4   cup  Dairy sour cream
                     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 
     3/4 cup  Red bell peppers, roasted and
   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
   6                   Medium garlic cloves,
   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 &
     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
  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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