949 salsa recipes

Arizona chicken with mustard-rubbed breasts pan-seared in butter, then simmered in a quick salsa-lime sauce and finished with fresh cilantro. A 30-minute Southwest weeknight dinner.

San Antonio seafood cocktail sauce made with picante sauce, ketchup, and fresh lemon juice. A Tex-Mex twist on classic cocktail sauce served with chilled shrimp, scallops, or crab.

A succulent dish made with green chili salsa that's so easy to make, you can use your crockpot!

Potatoes and chicken Santa Fe with cubed chicken breast, salsa, and corn sauteed together in one skillet. Just 5 ingredients and 30 minutes for a Southwestern weeknight dinner.

Broiled turkey tenderloins rubbed with olive oil and lemon pepper, served with bearnaise sauce or salsa verde. A lean, high-protein main dish ready in under an hour.

No-cook chicken tortilla roll-ups with salsa, cheddar, and light sour cream wrapped in flour tortillas. Ready in 20 minutes for lunch boxes, snacks, or party platters.

Two-ingredient cream cheese salsa dip that takes 10 minutes to make. Creamy, tangy, and slightly spicy, served cold with tortilla chips. The easiest party dip you'll ever make.

Chunky guacamole with diced avocado, fresh tomato, onion, and picante sauce. A no-mash, textured guacamole that chills overnight for deeper, melded flavor.

Deviled eggs with chunky salsa and crumbled bacon mixed into the yolk filling. A Southwestern twist on classic deviled eggs with just 4 ingredients and no cooking needed.

Texas Island dressing blends mayo with Pace picante sauce, tomato paste, and sweet dill relish for a spicy Southwestern twist on Thousand Island. No cooking, ready in 5 minutes.

Mexican rice with ground beef, salsa, Mexicorn, and melted Monterey Jack. One skillet, seven ingredients, ready in 35 minutes. Weeknight-fast Tex-Mex dinner.

Marinated shrimp kabobs with picante sauce and Italian dressing, threaded with broccoli florets and cherry tomatoes. A make-ahead cocktail appetizer with three-color visual punch.

Red beans and greens salad tosses kidney beans with chopped escarole, red onion, and chunky salsa. Five minutes, five ingredients, zero cooking.

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

Seared veal chops finished with a white wine and balsamic vinegar glaze that reduces to a glossy, sweet-tart drizzle. Just 5 ingredients and 20 minutes for a restaurant-worthy plate.

Layered Mexican tortilla appetizer with cream cheese, picante sauce, and dried beef stacked between flour tortillas. Chilled overnight and sliced into wedges. Make-ahead party food.