77 salsa chili recipes

Make your own home-made tortilla chips for much better flavor and a whole lot less salt. These tortilla chips are flavored with lime and chili powder perfect for a salsa or Chile con queso dip.

Fresh tomatillo salsa verde with roasted garlic, hot chili peppers, scallions, cilantro, and a squeeze of lime. Chunky, tangy, and layered with smoky roasted depth. Makes 3 cups for chips, tacos, and everything in between.

Fresh salsa Miami with peeled tomatoes, jalapenos, green chilies, cilantro, and cumin in a lemon-mustard vinaigrette. A chunky, no-cook salsa with South Florida flair.

Fresh papaya salsa with red chili, mint, lime juice, and red bell pepper. A tropical, no-cook salsa with sweet heat. Pairs with grilled fish, tacos, and chips.

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.

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.

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.

Hot Mexican blender salsa with canned tomatoes, green chilies, fresh cilantro, garlic, and cayenne. Chunky, spicy, and ready in 5 minutes flat.

Grilled mahi mahi with a spicy Asian pear salsa of plum sauce, serrano chili, cilantro, and honey. A Pacific Rim fish dinner in 40 minutes.

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.

Chinese-style salsa with sautéed shiitake mushrooms, teriyaki, fresh tomato, scallions, and sesame oil. A savory umami-loaded dip with chili heat and bright cilantro lift.

Corn salsa with diced tomato, hot chilies, cilantro, garlic, and a squeeze of lemon. A 10-minute no-cook salsa that doubles as a dip for chips or a topping for grilled chicken and fish tacos.

Salsa de Linda is an easy, no-cook salsa: a coarsely blended tomato base loaded with chopped onion, peppers, and green chilies, then spiced with cumin, oregano, garlic, and cayenne. Ready for chips in 10 minutes.

Sweet-savory enchiladas rolled with olives, raisins, and gouda, drenched in chili salsa and baked until bubbly. An unusual, old-world take on the Mexican classic with a sweet-salty twist.

Food processor salsa made with roasted green chiles, canned tomatoes, green onions, garlic, dried red chili, and cilantro. No cooking required, just pulse and serve with chips.

Red beans and brown rice with chili powder, cumin, and coriander, served with a fresh tomato-jalapeno-lime salsa. A hearty, spice-forward one-pot meal from dried beans.