Inspired by traditional Chilean pebre salsa, the salsa on these steak tacos is equally delicious with chicken breast tacos. For a little heat, add a tablespoon of minced jalapeño peppers to the salsa.
Put up a whole season's supply of this favourite salsa – a much-requested recipe every season.
This salsa is best enjoyed fresh. If you want to prepare it ahead, chop the ingredients but combine them just before serving.
Smoky and with a zing of heat, this big-batch salsa brightens up any kind of dish all year round.
Making and canning your own salsa from scratch is much easier than you think – and a great way to use summer's best produce.
Replace the ham's cranberry sauce with this salsa. There's enough for 15 servings and it's easy to double.
The acidity in this salsa keeps the avocado from browning, so be sure to toss it thoroughly to cover every piece. Canned tomatillos are often found in the international aisle or near the salsa in the grocery store. Pair this topping with turkey or bratwurst sausages and serve on French rolls or kaisers.
Apple Cran-Curry Salsa is eminently suitable for (what else?) thickly cut grilled turkey cutlets.
Charring the ingredients in a dry cast-iron skillet adds depth of flavour to this spicy salsa. A molcajete is a mortar and pestle, but we've simplified this recipe by pulsing the ingredients in a food processor. If you prefer a milder salsa, discard the seeds and membrane from the jalapeño. Serve with tortilla chips, grilled fish or chicken.
