272 fresh salsa recipes

Vegetarian fresh corn tamales: masa harina dough stuffed with sautéed bell peppers and corn, wrapped in soaked husks, and steamed until tender. Served with a chunky avocado-tomatillo salsa for a lighter Mexican classic.

Poached chicken chili with white corn, great northern beans, and green chiles, served over crushed tortilla chips and Monterey Jack with a fresh tomatillo salsa verde.

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.

Grilled salmon soft tacos with cabbage slaw, citrus salsa, and cilantro-serrano crema. A chile-rubbed 20-minute summer grill dinner loaded with fresh acid, creamy heat, and crunchy texture.

Layered tamale pie steamed in real corn husks with three distinct masa layers: fresh corn, green chile cilantro, and red pepper chili. Served with fresh green salsa.

Lime-cumin marinated chicken breasts baked on a bed of black beans, zucchini, squash, and fresh tomatoes. A colorful, high-protein one-pan Tex-Mex dinner with built-in salsa.

Pork tacos with tropical papaya salsa bring sweet heat to Taco Tuesday. Baked with melty Monterey Jack, crowned with lime-bright papaya, pineapple, mint, and red chili for a fresh twist on the classic.

Vegetarian saffron rice timbales stuffed with spicy black beans and topped with fresh avocado-tomato salsa. A stunning three-component plant-based main dish.

This delicious and well-balanced one pot meal will for sure satisfy everyone around the dinner table with all the yumminess and goodness.

Mesquite grilled chicken with pineapple salsa: smoky grilled chicken breasts topped with a bright salsa of crushed pineapple, red pepper, scallion, lime, and soy. Tropical, fast, and full of flavor.

Roasted tomato and mint salsa with fire-blackened Roma tomatoes, serrano chiles, cilantro, fresh spearmint, lime, and orange zest. A smoky, herbaceous Southwestern salsa for grilled meats or chips.

Molletes - Mexican open-faced sandwiches with refried beans, melted Oaxaca cheese on toasted bolillos, topped with fresh salsa fresca. A classic Mexican street food breakfast or snack.

Salsa verde, a Mexican-style green salsa blended from tangy tomatillos, fresh cilantro, onion and serrano chile. A bright, no-cook tomatillo salsa ready in minutes for tacos, eggs and chips.

Fresh citrus and pineapple salsa with orange, jalapeño, cilantro, green onion, and lime zest. A bright, no-cook fruit salsa for grilled fish, chicken, or chips.

Salsa Mexicana (pico de gallo) with fresh tomato, white onion, serrano chilies, and cilantro. A raw, chunky Mexican table salsa best made right before serving for maximum crunch and freshness.

Cucumber pineapple salsa tosses crisp cucumber, sweet pineapple, and chewy dried cranberries with jalapeno, lime, and fresh ginger. A bright, no-cook fruit salsa for grilled chicken, fish, or tortilla chips.