21 canned salsa recipes

Red beans and greens salad tosses kidney beans with chopped escarole, red onion, and chunky salsa. Five minutes, five ingredients, zero cooking.

This vegetarian chili relleno casserole swaps meat for crumbled tofu layered with Monterey Jack, sharp cheddar, and green chilis. Baked in a creamy egg custard topped with salsa for a hearty Mexican-inspired weeknight dinner.

Black bean chili chowder made with canned black bean soup, tomatoes, corn, salsa, and green onions. A 20-minute pantry soup topped with sour cream.

Flour tortillas stuffed with chopped turkey, ricotta, cheddar, green chiles, and coriander, baked in a salsa-tomato sauce until bubbly. These freezer-friendly turkey enchiladas are perfect for meal prep or a quick weeknight Tex-Mex dinner.

Loaded Mexican potato wedges smothered in refried beans, salsa, green chilies, tri-color peppers, corn, and cilantro. A colorful, crowd-friendly Tex-Mex platter ready in 45 minutes.

Fresh cherry tomato salsa pulsed with cilantro, garlic, jalapeño, and lime. No cooking, no canned tomatoes, just bright summer pico ready in 10 minutes flat for chips, tacos, or grilled fish.

Homemade picante sauce with canned whole tomatoes, fresh jalapenos, onion, apple cider vinegar, and garlic. Simmered 15 minutes and served chilled with chips for a chunky, spicy Texas-style salsa.

That's why you should always make salsa from the scratch. It's simple and refreshing. The best thing is that you can control the amount of salt you put in.

Fresh salsa cruda with tomatoes, jalapenos, onion, lime juice, and cilantro. A raw, no-cook Mexican salsa you can make in 10 minutes flat.

Blender salsa with canned whole tomatoes, five jalapenos, cilantro, onion, and garlic powder. A chunky-smooth Mexican salsa with serious heat, ready in 10 minutes.

Tacos de requeson: corn tortillas stuffed with ricotta cheese, fried golden and crisp, then filled with a tangy lime-radish-cilantro salsa. A traditional Mexican street food you can make at home.

Fresh no-cook salsa with Roma tomatoes, lime juice, green chiles, and scallions. A quick chunky salsa you can adjust to your heat level, ready in 15 minutes.

Hot Mexican blender salsa with canned tomatoes, green chilies, fresh cilantro, garlic, and cayenne. Chunky, spicy, and ready in 5 minutes flat.

Explore the dinner options you have with this scrumptious dish that can be served with sour cream or salsa.

This versatile salsa is a tasty twist on an old favorite and can be enjoyed in many ways from tacos to salad.

Spicy blender salsa with canned tomatoes, green chilies, cilantro, green bell pepper, and garlic. No cooking required. Keeps in the fridge for 5 days.