Keyingredient.com uses cookies so that we can provide you with the best user experience and to deliver advertising messages that are tailored to your interests. By continuing to browse the site, you are agreeing to our use of cookies. To manage your cookies on this site, click here. OK
Menu Enter a recipe name, ingredient, keyword...

Our best salsa recipes - 100 recipes

Google Ads

More Salsa recipes

By

Prep: Mix chicken and onion together in a bowl; season with salt and pepper

  • 2 10 oz cans chicken, drained
  • 1/2 medium onion
  • 1 can 98%fat-free cream of chicken soup
  • 1/2 cup non-fat sour cream
  • 3 roasted and peeled green chilies
  • 6 corn tortillas
  • 3/4 cup salsa
  • 3/4 -1 cup shredded Mexican 4 cheese blend
  • 1/4 cup vegetable oil
  • 1/4 cup water
  • salt and pepper to taste
4.1/5 (15 Votes)

By

This salsa can be served with any grilled seafood, poultry, or meat

  • FOR THE SALSA:
  • 1 ripe avocado, cut into 1/4- to 1/2-inch chunks
  • 2 plum tomatoes, cut into 1/2-inch chunks
  • 1 cup minced red onion
  • 1 jalapeño pepper or serrano chile, seeded and minced
  • 1/2 cup minced fresh cilantro
  • 1 lime, juiced
  • 1/2 teaspoon kosher salt
  • FOR THE FISH:
  • 1 1/2 pounds mahi mahi, cut into 4 pieces
  • 1 tablespoon extra-virgin olive oil
  • 1 lime, juiced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper, to taste
4.3/5 (27 Votes)

By

Arrange chicken pieces in the bottom of a lightly sprayed slow cooker

  • 3 pounds of chicken - chicken thighs work perfectly, or use breasts or both.
  • 1 1/2 cups fresh salsa (see Note)
  • 1/2 cup Worcestershire sauce
  • 3 teaspoons honey
  • 3 teaspoons Dijon-style mustard
  • 1 (14-ounce) can black beans, drained and rinsed
3.5/5 (6 Votes)

By

This is perfect for the winter months when tomatoes aren’t in season but you’re craving a fresh simple appetize...

  • 1 (14-ounce) can diced tomatoes
  • 1 (10-ounce) can original Rotel
  • 1/2 small onion, roughly chopped
  • 1 clove garlic, peeled and smashed
  • 1/2-1 jalapeno, seeded or not, to taste
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • Small to medium size handful cilantro, washed
  • Juice of 1 lime
4.7/5 (3 Votes)

By

My favorite time to make this colorful salad is during the summer, when corn is freshly picked

  • 2 cups black beans, drained and rinsed
  • 2 cups corn kernels, (fresh or frozen, thawed)
  • 1 cup red onion, chopped
  • 1/2 red bell pepper, chopped
  • 1 jalapeño*, seeds removed, finely chopped
  • 1 cup cilantro, finely chopped
  • Juice of two limes
  • 3/4 teaspoon coarse salt
4.5/5 (15 Votes)

By

Made with fresh summer peaches in minutes, this salsa can be served up with chips, or as a topper for either grille

  • 3 medium or 2 very large fresh yellow peaches, about 1 1⁄2 pounds
  • 1 tablespoon lemon juice
  • 1/3 cup red bell pepper, diced
  • 1/4 cup red onion, diced
  • 1 tablespoon fresh mint, chopped
  • 1 teaspoon granulated sugar, or honey
  • Pinch salt
  • Small pinch cayenne pepper
4.4/5 (18 Votes)

By

Easy black bean soup with boneless chicken thigh pieces using coconut oil

  • 2 Tbs coconut oil
  • 1 small onion chopped
  • 1 Tbs chili powder
  • 1 tsp ground cumin
  • 2 15-ounce cans of black beans, rinsed
  • 3 cups of water
  • 3/4 cup of prepared mango salsa
  • 1/4 tsp salt
  • cooked boneless, skinless chicken thighs cut into bite sized pieces.
4.6/5 (9 Votes)

By

Preheat oven to 350 degrees

  • 1 1/2 cups uncooked white quinoa
  • 1 14-oz can black beans, drained and rinsed
  • 1 1/2 cups salsa (I use fresh)
  • 2 cups chicken broth (add more during cooking if needed)
  • Sea salt and ground pepper to taste
  • 3 cups shredded pepper-jack cheese, divided in half
  • 3 tbsp extra virgin olive oil
  • 4 cloves minced garlic (optional)
  • 2 small jalapeños, deseeded and finely diced
  • 1 onion, sliced and chopped into large pieces
  • 3 bell peppers, sliced then chopped into large pieces
  • 2 tsp Fajita seasoning (optional)
  • 1 1/4 lbs boneless, skinless chicken breast, cut into small pieces
  • 2 tbsp Fajita seasoning
4.6/5 (5 Votes)

By

I keep frozen chicken breasts in my freezer for fast meals

  • 1 cup mild or medium salsa
  • 1 onion, diced
  • 1 cup tomato sauce
  • 2 Tablespoons tomato paste
  • 1 Tablespoon cumin
  • 1 Tablespoon chili powder
  • 2 cloves garlic, minced
  • olive oil
  • 4 large boneless, skinless chicken breasts, frozen*
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of pepper
  • 2 fresh limes, juiced
  • 1 cup grated low-fat Mozzarella (I used a Mexican blend of Monterey Jack and Cheddar)
  • Fresh Cilantro (for garnish)
  • Sliced green onion (for garnish)
4.6/5 (5 Votes)

By

Cook pasta in boiling, salted water according to package directions

  • 1 lb uncooked bow-tie pasta
  • 1 1/2 lbs boneless, skinless chicken breasts
  • 2 Tbsp unsalted butter
  • 2 cloves garlic, crushed
  • 1/4 cup all-purpose flour
  • 1/2 cup milk
  • 1 cup chicken broth
  • 1 cup salsa
  • 1 package (8 oz) cream cheese, cut into 1/2 inch cubes
4.3/5 (26 Votes)

By

This colorful fruit salsa pairs beautifully with pork or fish

  • 4 pineapple slice rings (preferably fresh pineapple)
  • 1 mango, seeded and peeled
  • 1 jalapeno, minced with membrane and seeds removed
  • 1/2 small red onion, finely mined
  • 1/4 cup cilantro, finely minced
  • juice of one lime
  • salt & pepper, to taste
4.2/5 (22 Votes)

By

My family calls this "crack" because it's so addicting! This makes a big batch of Tomato Cabbage Salsa, so it is wo...

  • 1 gallon ripe tomatoes, peeled and cut up
  • 1 small head cabbage, chopped
  • 6 medium onions, chopped
  • 6 jalapeños, chopped
  • 3 bell peppers, chopped
  • 3 tablespoons ground black pepper
  • 3 tablespoons salt
  • 4 tablespoons prepared mustard
  • 3 cups apple cider vinegar
  • 2 cups sugar
4.1/5 (16 Votes)

Any burning questions? Our chefs answer!

Tomato & Cabbage Salsa "Crack" Turbo Cooker Chicken Enchiladas