56 roasted salsa recipes

Sauteed shrimp with Earl Grey tea deglaze, asparagus, roasted red peppers, couscous, and papaya salsa. A fine-dining plate with unexpected bergamot flavor.

Scallops and black beans with roasted bell peppers, sauteed zucchini, baby corn, and salsa. A Southwestern seafood skillet that's high in protein, low in fat, and on the table in 30 minutes.

Slow-roasted beef tenderloin sliced thin, served with buttery wine-simmered mushrooms and chilled black-eyed pea salsa for an elegant Texas feast.

Fire-roasted peppers, tomatillos, and jalapeños blended into a chunky salsa loaded with diced shrimp and creamy avocado. Grab the chips and go.

Authentic Mexican quesadillas with three cheeses, roasted poblano strips, and chipotle salsa. Manchego, panela, and cotija melt together in buttery, griddle-crisped tortillas.

Enchiladas verdes roll tender shredded chicken into corn tortillas, smothered in homemade roasted tomatillo salsa verde and topped with sour cream. Authentic Mexican dinner from scratch.

Savory cilantro corn pancakes loaded with roasted chiles, scallions, and sweet corn kernels. Served with salsa and sour cream for a Southwestern brunch twist.

Authentic guajillo chile salsa with roasted garlic, toasted pepitas, Roma tomatoes, and Mexican oregano. A rich, brick-red table sauce with deep, earthy heat.

Authentic Yucatán cochinita pibil with achiote-marinated pork, banana leaf wrap and habanero orange salsa. Traditional Mayan pit-style slow-roasted pork for tacos.

Hearty vegetarian red bean stew simmered with fire-roasted green chilis, parsnips, carrots, zucchini, and summer squash. Top with salsa and cheddar for a Southwestern bowl.

Hominy stew with meaty pork bones, roasted bell peppers, hot Italian sausage, and salsa simmered in chicken broth. A hearty, pozole-style bowl with Southwestern heat.

Roasted green chiles blister and char until their smoky flesh peels away easily, ready to star in salsas, enchiladas, or straight off the grill with melted cheese.

Seared skirt steak smothered in a smoky chipotle-tomatillo salsa with 15 cloves of roasted garlic and caramelized onions. Bold, beefy Mexican-inspired comfort on one plate.

Grilled Chilean sea bass topped with a crunchy pumpkin seed salsa of tomatillos, corn, roasted poblano, and lime. A fresh, vibrant topping that works baked, broiled, or grilled.

Cool cucumber, roasted peanuts, fresh basil, jalapeño, honey, and sesame oil make this no-cook Thai salsa a crunchy, sweet-spicy condiment for grilled meats, fish, or chips.

Fiery chili salsa for canning: fire-roasted hot peppers and red bells blended with tomatoes, onions, garlic, and vinegar. Shelf-stable jars of serious heat for tacos, eggs, or chili bowls.