949 salsa recipes

Butter-seared pork loin with a tangy blackberry gastrique and fresh mango-mint salsa. A restaurant-quality dish with bright, fruity contrast in just 30 minutes.

Grilled peaches add some nice grilling, sweet and sour flavor, and the habanero pepper gives the spiciness. Serve it with any kind of main course, such as roasts, grilled meat or seafood. Or use it to make some Mexican food, will be also delicious!

Silky black bean soup with bacon, honey, and aromatics blended and strained smooth. Serve with cool sour cream and bright mango salsa for a stunning contrast of flavors.

Swordfish Steaks with Mango & Avocado Salsa(Weir) recipe

Creole-spiced grilled swordfish with a fresh citrus salsa of orange, lemon, and lime segments, honey, and cilantro. Served over crispy fried corn tortilla strips.

Asian Chicken Quesadilla with Grilled Pineapple Salsa and Hoisin recipe

Polpo con salsa, Italian octopus braised in tomato sauce with garlic, dry sherry, and optional ink for deep, rich flavor. Tender after one hour of gentle simmering.

Swordfish steaks brushed with Yucatan marinade and grilled over charcoal, topped with spicy mango salsa. A smoky, tropical seafood dinner ready in just minutes on the grill.

Buffalo burgers grilled medium rare and stacked with grilled portobello caps and a quick green tomato salsa. Lean game meat, smoky mushroom layer, tart unripe tomato salsa with jalapeno heat.

Lime-cumin marinated chicken breasts baked on a bed of black beans, zucchini, squash, and fresh tomatoes. A colorful, high-protein one-pan Tex-Mex dinner with built-in salsa.

Chilled tomato salsa over hot angel hair pasta with red and yellow peppers, basil, garlic, and a hit of romano. Italian summer technique that needs zero cooking for the sauce. Ready in 20 minutes.

Balsamic-honey marinated chicken skewers threaded with fragrant bay leaves, grilled until charred, and topped with a bright fresh tomato and basil salsa. Summer grilling at its finest.

Crispy pecan-potato pancakes topped with cilantro-marinated grilled shrimp, cool cucumber salsa, and a roasted red pepper cream sauce. A restaurant-style appetizer.

An authentic basic salsa using dried chiles for use as a sauce for egg, Chilaquiles or Enchiladas. It also makes a nice spicy dip for tortilla chips.

Vegan red beans and rice: two kinds of red beans simmered with chili, cumin, and tomato, folded into brown rice and served with fresh salsa. A high-fiber, gluten-free, meatless take on the Southern classic.

Chicharron en salsa verde features crispy pork rinds simmered in a tangy tomatillo and serrano chile sauce until tender. A classic Mexican comfort dish served with warm tortillas and refried beans.