-salt salsa/18 recipes

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

Tamale pie has always been a family favorite. Now, using slices of prepared polenta, it is quick and easy to prepare. Even my 18 month old grandson LOVES it!!!

A classic Mexican dish is full of flavor and layers of textures. Make this delicious yet filling meal for weeknight or weekend dinner.

Assemble this delicious and refreshing taco salad layer by layer, which makes the salad looks so appealing. Just before serving, gently toss everything together, then serve and enjoy.

Eggs with Chorizo sausage, wrapped in a tortilla and topped with bubbly cheese and salsa.

Instead of pizza sauce, use salsa as the base. Top with cheddar cheese, poblano or green bell peppers, black beans and corn. Serve with some fresh cilantro, scallions and fresh lime wedges.

Easy breakfast tortilla recipe that's ready in 10 minutes for a grab n' go quick breakfast.

To me, fish tacos are the best during summer. There is no real reason behind this, besides that I just think they taste better, and after a winter full of heavy soups and stews, there is nothing like a light and fresh tasting fish taco.

An easy "al forno" (from the oven) baked gnocchi recipe with a spicy rosé gnocchi sauce and Manchego cheese. On the table in 20 minutes, simple and delicious.

Easy to make, and it was packed with deliciousness and great texture. Will be making this dish very often.

I cook sorrel soup every spring year by year because of the unique sour flavor. I usually make it on the base of long simmered veal bones. This spring the process of cooking was shortened by using Spanish chorizo. No regret.

It's a fun way to make a delcious Mexican dish. I browned one chopped onion along with some corn, then added to the black bean. It came out very tasty, and we enjoyed these melts with homemade fresh salsa.

Burrito is one of the easiest foods to make, and it's also delicious and filling. A quick way to make a tasty and nutritious meal.

I remember this soup from my childhood. Very creamy and thick, full of dill weed. Let it become thin to feel more intense flavor of chanterelle mushrooms.

Sharp cheddar cheese, sauteed red onion, black bean and corn make a delicious filling for the quesadillas. Warm the assembled quesadillas in the pan, which melts the cheese nicely and crisp up the tortillas. Salsa is a great side to go along with these cheesy and warm quesadillas.

I had these for breakfast frequently when staying in Tlaqupaque, Mexico outside Guadalajara. Here's my version that recreates this local specialty. I haven't seen them anywhere else. Perfect for Cinco de Mayo.