56 mexican salsa recipes

Salsa cruda with fresh tomatoes, tomatillos, Anaheim chiles, and jalapeños in a cumin-lime dressing. A no-cook fresh salsa that improves overnight and keeps for weeks.

Four pepper salsa with red, yellow, and green bell peppers plus green chiles, pulsed in a food processor with plum tomatoes, mustard seeds, and fresh cilantro. A colorful, make-ahead party salsa.

Fresh tomato salsa made with pickled jalapenos instead of raw peppers. The pickling brine adds tangy heat while keeping the spice level manageable.

Grilled chicken and avocado fans topped with fresh strawberry serrano salsa and crispy fried corn tortilla strips. A bright, colorful Mexican-inspired plated dish.

Cooked green tomato salsa with Granny Smith apple, jalapeño, fresh ginger, lemon zest, and cilantro. A sweet-tart-spicy salsa that uses up end-of-season green tomatoes.

Salsa borracha (drunken sauce) with beer, butter-toasted chili powder, jalapenos, tomatoes, and garlic. A quick, bold enchilada sauce ready in 20 minutes.

Corn salsa with green chilies, jalapeno, bell pepper, and white wine vinegar. A sweet, tangy, no-cook salsa made from pantry staples and ready after a quick chill.

Fresh tomato salsa with bell pepper, jalapeno, garlic, cilantro, and lime, brightened with red wine vinegar and chili powder. The chunky homemade salsa that beats jarred every time, served fresh or rested for deeper flavor.

Warm sweet corn salsa with butter, jalapeno, cilantro, tomato, and rice vinegar. A light butter sauce salsa made with fresh corn kernels, perfect over chicken or lobster.

Tuna sandwich topped with fresh fruit salsa made from mango, orange, pear, jalapeno, and cilantro. A bright, tropical twist on ordinary canned tuna.

Fiery salsa: fresh pico de gallo with ten jalapenos, tomatoes, onion, cilantro, lime, and lemon. Made ahead and chilled overnight for the bold heat to develop fully.

Smooth blended cocktail salsa with Roma tomatoes, chipotle salsa, fresh lime juice, brown sugar, and hot sauce. A smoky, tangy dip that purees in minutes and serves cold.

Chili-spiced chicken breast with fresh avocado salsa, tomato, and lime on corn tortillas. A quick, healthy Mexican-style microwave dinner in under 25 minutes.

Oven-baked triple-stacked quesadilla with Monterey Jack, white cheddar, corn, zucchini, and jalapeno. Served with fresh tomato salsa and creamy avocado relish.

Fresh papaya salsa with diced tomato, cucumber, scallion, jalapeño, and cilantro brightened with lime juice. No cooking, just chop and chill.

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.