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.
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.
Bursting with freshness and vibrant flavour, this salsa adds moisture to Grilled Chicken Fajitas or can be enjoyed with fish, burgers or pork chops.
The rich, smoky taste of chipotle peppers joins the fresh lively taste of salsa. The salsa's tomatillos, sometimes called Spanish or Mexican green tomatoes, have a delicate, lightly acidic flavour. Canned ones are available in most supermarkets. This salsa is also good with tortilla chips.
Mild version: Reduce chipotle peppers to 1. Reduce adobo sauce to 1 tbsp (15 mL). Add 2 tbsp (25 mL) ketchup. Replace jalapeño pepper in Green Salsa with dash of green or other mild hot pepper sauce.
This colourful salsa is the perfect appetizer to serve with corn chips, or as a garnish for grilled fish or chicken.
