113 green tomato salsa recipes

Mexican-style meatloaf with taco seasoning, green chiles, and cheddar cheese, topped with a fresh tomato-salsa topping. Serve with Mexican rice for a Tex-Mex twist.

A light, brothy Mexican pozole with tender fish, hominy, tomatoes, green chiles, and cumin, finished with fresh lime. This seafood twist on the classic soup is ready in 30 minutes.

This hearty, slow-simmered ground beef chili is loaded with green chilies, jalapenos, and a bold hit of chili powder. A Dutch oven favorite that feeds a crowd with rich, spicy depth in every bowl.

Hidden vegetable soup with pureed carrots, cabbage, celery, and peppers blended into a tomato-salsa base with brown rice. Picky eaters won't spot a single veggie chunk.

Start a fiesta in your crockpot with this delicious side dish that is perfect to take with you to your next dinner party.

Let this tantalizing dish simmer in your crockpot while you take a siesta to get away from the kids.

Lighter Mexican layered dip with seasoned refried beans, salsa cream cheese, lettuce, cheddar, scallions, and tomatoes. No-cook, make-ahead party dip.

Pounded sirloin steaks pan-seared and topped with melted cheddar, served over fresh tomato-cumin salsa with cilantro. A fast Tex-Mex steak dinner ready in 15 minutes.

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.

Santa Fe grilled flank steak rubbed with cumin, sliced thin, and served over a fresh corn, tomato, and salsa vegetable bed. A quick Southwestern dinner for two.

This recipe is very versatile, easy and excellent.

Salsa wheel layers a creamy avocado-cream cheese base with salsa, shredded lettuce, tomato, olives, scallions, and cheddar on a round platter. A no-cook Mexican party dip.

Microwave fish tacos with lime-seasoned fillets, salsa, green pepper, and cheddar in crispy shells. A quick, lighter take on Mexican fish tacos ready in 30 minutes.

It is a neat dish,need your patience too,it should be simmered about 2.5 hours after mixing all the stuff,after it,can be tasted very yammy!Follow me!

Mexican-style chili with ground chuck, kidney beans, three cans of tomatoes, and green chili salsa simmered low for three hours. A big-batch chili built to feed a crowd, freeze well, and taste better on day two.

This was very good. I had a 26 ounce jar of salsa and used almost all of it. I used the last 6-8 ounces at the end right before I served it.