Darci Bell Does your go-to salsa recipe need a flavor makeover? Check out the following recipes for creative spins on this beloved dish. They are sure to bring new colors, textures, and flavors to your table!
Easy No-Cook Salsa [1]
Ingredients
- 2 cans diced tomatoes (14.5 ounce cans, drained)
- 1 can diced green chiles (4.5 ounce can, drained)
- 1/4 cup green onion (sliced)
- 1/4 cup fresh cilantro (chopped)
- 2 tablespoons lemon or lime juice
- 1/8 teaspoon pepper
- 1 garlic, (minced)
Instructions
- In a large bowl, stir together all the ingredients until well mixed. Cover and chill at least 4 hours.
- Serve with tortilla chips or raw vegetables.
Pear Party Salsa [2]
Ingredients
- 1 pear (cored and finely chopped)
- 1 apple (cored and finely chopped)
- 2 kiwis (cored and finely chopped)
- 1 orange (peeled and finely chopped)
- 2 tablespoons honey
- 1 teaspoon lemon juice
- cinnamon graham crackers (optional)
Instructions
- Combine pear, apple, kiwi, and orange in a medium-size bowl.
- Pour honey and lemon juice over fruit and gently toss.
- Scoop up bites of fruit salsa using bites of cinnamon graham crackers (optional).
Corn and Green Chili Salad [3]
Ingredients
- 2 cups corn (frozen and thawed)
- 1 can diced tomatoes with green chilies (10 ounce)
- 1/2 tablespoon vegetable oil
- 1 tablespoon lime juice
- 1/3 cup green onion (sliced)
- 2 tablespoons cilantro (fresh chopped)
Instructions
- Combine all ingredients in a medium bowl.
- Mix well.
Summer Vegetable Salsa [4]
Ingredients
- 1 medium zucchini
- 1 medium white onion
- 3 Roma tomatoes
- 1 jalapeño pepper (optional)
- 4 cloves garlic
- 1/2 cup fresh cilantro or parsley (chopped)
- 1/2 teaspoon salt
- 1/4 cup lime juice
Instructions
- Rinse all vegetables and herbs under cool running water before cutting or eating.
- Dice zucchini, onion, and tomatoes into small pieces and put into medium bowl.
- Because the jalapeno can burn the skin, an adult should remove the seeds and mince it. Mince the garlic. Add the seeded and minced jalapeno and garlic to the tomato mixture. **Wear latex gloves when handling the jalapeno.
- Add cilantro, salt, and lime juice to the tomato mixture. Stir well.
- Chill in the refrigerator for at least 30 minutes before serving.
Tomatillo Sauce [5]
Ingredients
- 1 pound tomatillos
- 1/2 cup yellow onion (peeled and finely chopped)
- 2 serrano or other chiles (seeded, finely chopped)
- 3 cloves garlic (peeled and rough chopped)
- 3 teaspoons vegetable oil
- 1/4 teaspoon salt
- 1 tablespoon fresh lime juice (about 1/2 lime)
- 1/4 cup fresh cilantro leaves (chopped)
Instructions
- Preheat the oven to 450 degrees
- To prepare the tomatillos, peel back the husk from the smooth green tomatillo skin. Rinse the tomatillos with warm water and cut into quarters.
- Place the husked tomatillos, onion, chilies, garlic, and 1 teaspoon oil on a baking pan, stir well and transfer to the oven. Roast about 20 minutes until the tomatillos are soft and dark green. Set aside to cool.
- Transfer the mixture to the blender; add the salt, lime juice, and cilantro and puree.
Written by Darci Bell, RDN, LD | Edited by Laurel Sanville, MS, RDN, LD