40 salsa sauce recipes

So yummy, store-bought seven-layer dip can never beat freshly homemade version, no doubt.

One-skillet beans and rice with black beans, corn, red pepper, and salsa in tomato sauce. Low-fat vegetarian dinner ready in 30 minutes using instant rice.

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

Bean and Salsa Dip layers spiced pinto bean puree, sweet chili sauce, green onions, fat-free sour cream, and chunky hot salsa on a platter. A no-cook layered party dip ready in 20 minutes.

Beef and bean burrito casserole stacked in a slow cooker with flour tortillas, enchilada sauce, ground beef, refried beans and cheddar. Sliced into wedges and served with all the fixings.

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.

Creamy Southwestern corn chowder with potatoes, picante sauce, salsa con queso, and half-and-half. Thick, cheesy, and packed with smoky Southwest spice.

Thick, hearty steak chili loaded with tender cubed round steak, smoky chili powder, and cumin, simmered low and slow in a rich tomato-salsa base. A cornmeal-flour slurry gives it body that clings to every spoonful.

Homemade vegetarian black bean burritos with jalapeño, cumin, tomatoes, and oregano blended into a thick, spicy filling. Top with salsa, guacamole, and fresh cilantro.

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!

White chicken chili with white beans, green chiles, poblano pepper, cumin, and oregano. A lighter, brothy chili loaded with garnish options.

Cajun chicken tortillas stuffed with bell peppers, yellow squash, chickpeas, and a hit of hot sauce. A 30-minute spicy weeknight wrap.

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.

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.

Guasacaca is the Venezuelan avocado salsa: chunky avocado, tomato, onion, cilantro, and hot pepper sauce blitzed rough. Served alongside arepas, grilled meats, or tortilla chips.

Grilled red snapper fillets over a warm avocado-tomatillo salsa. Oregano-rubbed fish meets a blender sauce built on simmered tomatillos, jalapeños, garlic, and buttery avocado. Weeknight-friendly Mexican grill.