Here is a great salsa recipe for your next Mexican dinner. Like most other salsa recipes – this one is best with the freshest ingredients you can find.
½ cup dried tart cherries
½ cup cherry preserves
½ cup chopped red onion
½ cup chopped yellow bell pepper
2 medium jalapenos, seeded, finely minced
2 tablespoons red wine vinegar
1 small bunch of fresh cilantro, coarsely chopped
Juice of 1 lime
To make this salsa recipe:
- Combine dried cherries, preserves and vinegar in a small microwave-safe bowl; mix well. Microwave on High (100% power) 1 to 1-1/2 minutes, or until hot. Let stand 5 minutes.
- Stir in red onion, yellow bell pepper, jalapeno peppers, cilantro and lime juice. Refrigerate, covered, at least 3 to 4 hours.
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This is a great recipe for salsa when you don’t have a lot of time to spend on food preparation. It’s got all the basic ingredients most salsas contain.
6 roma tomatoes, diced
½ red onion, finely chopped
2 cloves garlic, minced
1 jalapeno, seeded, diced
1 tbsp vinegar
1 tbsp olive oil
1 tsp chili powder
1 small bunch of cilantro, coarsely chopped
Salt and pepper to taste
To put this salsa together, simply combine all the ingredients in a glass bowl, and allow to chill for 3 hours.
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This corn salsa recipe has the added interest of a little bit of papaya to switch it up.
1 papaya, seeded and diced
1 cup frozen corn kernels
2 Roma tomatoes, seeded and diced
1/3 cup red onion, diced
Juice of 1 lime
1 tablespoon grated lime peel
2 cloves of garlic, minced
1 small bunch of fresh cilantro, coarsely chopped
Combine all ingredients in a glass bowl, chill at least 3 hours.
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This is an interesting little salsa recipe that has a somewhat odd-sounding combination, but once you taste it, we think you’ll agree it’s just right.
- 2 cups strawberries, coarsely chopped
- 1 cup avocado, seeded, peeled, chopped
- 1/2 cup cucumber, coarsely chopped, seeded
- 2 tablespoons honey
- zest of one lime peel
- juice of 1 lime
- 1 jalapeno pepper, seeded, finely chopped
- 1/4 teaspoon black pepper, coarsely cracked
As with all fresh salsa recipes, it’s important to combine ingredients in a non-reactive glass bowl, cover and chill for 2 to 24 hours
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As its name implies, this fresh salsa recipe is an amazing addition to lots of light and tasty meals.
- 1 pound firm ripe tomatoes, seeded, diced
- 2 cloves garlic, minced
- 1 small red onion, chopped finely
- 1 or 2 jalapenos, stemmed and seeded
- 2 tablespoons salad oil
- Juice of 1 lime
- Salt and pepper to taste
- Mix all ingredients in a glass bowl; allow to chill for at least 4 hours.
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This spicy little number isn’t so much a recipe for salsa, but a bit of happiness for the taste buds. Give it a try, and maybe come up with your own variations…
4 apples, cored, diced
1 cup water
1 cup granulated sugar
2 lemons, zested and juiced
2 jalapeño peppers, seeded and minced
1 small leek, thinly sliced
1 tablespoon chopped fresh mint
- Combine apples, water, sugar, lemon zest, lemon juice and jalapeños in a glass mixing bowl. Marinate for 1 hour. Drain (reserving liquid). Set apple mixture aside.
- Simmer drained liquid in a small saucepan for 20 minutes over medium high heat, until reduced by half. Add leek to saucepan; simmer for 10 more minutes. Add apple mixture; simmer for 20 minutes or until syrup forms and apples are tender. Remove from heat; add chopped mint. Chill until ready to serve.
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This simple but tangy salsa recipe has the zing of lime and the fresh taste of cilantro to key up just about any meal you might serve it with.
1 medium red onion, finely chopped
1 small bunch of fresh cilantro, coarsely chopped
½ cup parsley, chopped
½ cup salad oil
Juice of 2 limes
2 cloves garlic, minced
1 jalapeno, seeded, stemmed, minced
3 tablespoons distilled white vinegar
Mix all ingredients in a glass bowl and allow to chill 3 to 4 hours.
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If you’re a fan of fresh salsa recipes, and if you like spice, this little recipe will give you just the kick you’re lookng for.
6 Heirloom tomatoes, seeded, chopped
4 cloves garlic, minced
1 large onion, chopped
1 habanero or 2 jalapeno peppers, seeded, chopped finely
1 small bunch fresh cilantro, chopped coarsely
Juice of 1 lemon
1/2 teaspoon Tabasco sauce
1/4 teaspoon ground black pepper
1/2 teaspoon Worcestershire sauce
salt to taste
The directions for making this salsa recipe are as simple as stirring all the ingredients together in a large mixing bowl and refrigerating for a few hours before serving.
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If you’re looking for a good Tex-Mex type of salsa recipe, you’ve come to the right place. Pair this side with enchiladas, burritios, or anything else that comes down the pike…
- 3 14-oz cans black beans, drained, rinsed
- 1-1/2 cups vinaigrette or Italian salad dressing
- 3 garlic cloves, minced
- 3 jalapeno peppers, seeded, finely chopped
- 1 cup green onions, thinly sliced
- 1 medium tomato, seeded, chopped
- 1 medium green pepper, seeded, chopped
- 1/2 cup fresh parsley, chopped
- 1 tablespoon Worcestershire sauce
- 1 teaspoon pepper
- 1 teaspoon dried oregano
Mix all ingredients in a glass bowl; allow to chill at least 3 hours.
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The tomatillos in this salsa recipe make it stand out a little more from the flavor of the typical recipe…
1 pound tomatillos, husked and chopped
1/4 cup cilantro leaves
2 tablespoons chopped fresh parsley
2 Serrano peppers, diced
1 clove garlic, diced
Juice of one lemon
1/4 teaspoon mustard seed
1/4 teaspoon ground black pepper
Place tomatillos in pot with just enough water to cover. Bring to boil and simmer 10 minutes. Place tomatillos and all other ingredients into food processor or blender. Pulse until desired consistency is reached. Allow to cool, chill in refrigerator at least 4 hours.
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