Famous Salsa Recipes
Mango Salsa Recipes
Tomato and Mango Salsa Recipe
1 small mango
1 large tomato, seeded and chopped
1/3 cup chopped red onion
1/4 cup minced fresh cilantro
1 small jalapeño pepper,* seeded and finely chopped
2 tablespoons lime juice
Carefully peel skin from mango sections attached to seed. Slice flesh
from seed. Chop flesh to measure 1-1/2 cups. Combine all ingredients in
small bowl; refrigerate 2 hours.
Carrot Mango Salsa Recipe
Submitted by Ravenhawk
4oz carrots; 1 ripe mango (diced, skinned and pit discarded); 1 small
14oz diced apricots; 2 tablespoons lime juice; 1 tablespoon sugar; 1
teaspoon ground cumin
half a red pepper; 1 green chilli (seeded, chopped).
Add all ingredients together, stir well for a minute. Serve warmed or
chilled as a condiment with chicken or fish.
RED HOT SALSA Recipe
1 (16 oz.) can tomatoes or 6 peeled
fresh tomatoes (if in season)
1/2 sm. onion, diced
2 jalapeno peppers, chopped
2 garlic cloves, minced
1 tsp. sugar
1 tsp. chili powder
1/2 tsp. salt (more or less)
1/2 tsp. black pepper
1 tbsp. cilantro
2 tbsp. apple cider vinegar
Combine all ingredients in food processor or blender and mix for 10-
15 seconds or until all ingredients are of desired consistency.
Serve with tortilla chips or as sauce on assorted foods.
1 lb. (2 large) fresh tomatoes, seeded and diced
1/2 cup chopped red onion
1 can (2.25 oz.) sliced ripe olives
1 jar (6 oz.) marinated artichoke hearts
2 Tbsp. lemon juice
2 garlic cloves, finely chopped
3 Tbsp. chopped fresh basil
1/4 tsp. crushed hot red pepper flakes
1/4 tsp. salt
1/8 tsp. ground black pepper
In a medium bowl, combine tomato, onion and olives. Slice artichoke hearts,
reserving marinade. Stir sliced artichoke hearts into tomato
mixture; set aside. In a small bowl, whisk together lemon juice,
garlic, basil, pepper flakes, salt, black pepper, and 2 Tbsp.
artichoke marinade. Gently mix dressing with tomato mixture. Serve
with roast or barbecued chicken.
Black and White Salsa
1-1/2 Cups Cooked and Drained Black Beans or 1 16-ounce Can Black
1-1/2 Cups Cooked and Drained Great Northern Beans or 1 16-ounce Can
Great Northern Beans
1 Cup Diced Tomatoes
3 Tablespoons White Wine Vinegar
1/4 Cup Chipped Cilantro
1/4 Cup Chopped Red Onion
2 Tablespoons Chopped Jalapeno Pepper
2 Cloves Garlic, Minced
1/2 Teaspoon Salt and Sugar
1/8 Teaspoon Ground Black Pepper
In medium bowl, toss everything together. Serve.
2 cans pineapple chunks drained
1 jalapeno cored seeded
1 red bell pepper cored seeded
1 lime-rolled, cut and squeezed
1 sprig fresh cilantro
pinch of salt
few twists of black pepper
1 tablespoon of ex virgin olive oil
toss all ingredients into a processor, serve over grilled fish or with
Creamy Salsa Dip
Yield: 5 servings (1/4 cup each)
2 cups DANNON® Plain Yogurt
1 cup prepared salsa
3 tablespoons chopped fresh cilantro
1 teaspoon salt
In a small bowl, combine yogurt and salsa. Mix well. Stir in cilantro
and salt. Cover and keep refrigerated until ready to use
1 package (about 1 1/4 pounds) PERDUE® FIT 'N EASY® Fresh Ground
Turkey Breast Meat, Ground Turkey, or Ground Chicken
1 cup Spicy Salsa (recipe follows) or prepared tomato salsa, well
1 tablespoon chopped cilantro
1/4 teaspoon salt
3/4 cup shredded Cheddar cheese
8 slices French or Italian bread or 4 hamburger rolls
Red onion slices
Additional Spicy Salsa (optional)
Lime or lemon wedges (optional)
Prepare outdoor grill for cooking or preheat broiler.
In medium bowl, combine ground turkey, 1 cup salsa, cilantro and salt.
Form turkey mixture into 4 burgers.
Grill or broil burgers 5 to 6 inches from heat source 5 minutes on each
side or until no longer pink in center. Just before removing burgers from
grill, sprinkle cheese over tops; cover and cook about 1 minute or until
Grill or broil bread lightly, if desired. Serve burgers between bread
slices, topping burgers with choice of mayonnaise, shredded lettuce, avocado
slices, red onion slices and/or additional salsa. Garnish with lime or
Spicy Salsa: In medium bowl, combine 1 pound ripe plum tomatoes (about
5), seeded and finely chopped, 1/4 cup minced white or yellow onion, 1
fresh hot green chili pepper, seeded and minced or 2 tablespoons canned
chopped green chilies, 1 garlic clove, minced, 2 tablespoons lime juice,
1 tablespoon chopped fresh cilantro (coriander) sprigs (optional) and
salt to taste.
Cover and refrigerate 30 minutes or up to 24 hours before serving; longer
storage can reduce salsa's fresh flavor and texture. Makes about 1 cup.
Ready In: 45 minutes
Servings: Makes 4 servings
Salsa Chicken Sandwiches
1 package (10 1/2 ounces) frozen breaded chicken breast patties
4 whole wheat sandwich buns, split
8 teaspoons purchased black bean dip
1/4 cup thick-and-chunky salsa
1/2 cup shredded lettuce
Cook chicken in oven as directed on package, adding buns, cut side
up, the last 3 to 4 minutes of cooking time until lightly toasted.
Spread bottom half of each bun with 2 teaspoons dip. Top each with
chickenpatty; spread with 1 tablespoon salsa. Top each with 2 tablespoons
lettuce and top of bun.
Makes 4 sandwiches
Recipes for Turkeys