Mexican Recipes

Mexican Recipes

Making Authentic Mexican Recipes at Home

The vast majority have tried different things with Mexican formulas however a lot more have just attempted Mexican nourishment in an eatery or Tex Mex sustenance. Mexican cooking has a recognizable Spanish impact. It is known for its assortment of flavors, beautiful improvement, and flavor varieties. Mexican sustenances are not as zesty as Tex Mex nourishments, which utilize more sizzling peppers for heat.

It is well worth making your very own Mexican formulas in light of the fact that a great deal of them are exceptionally straightforward and, as with most nourishments, natively constructed Mexican sustenance is constantly flavorful.

It is very simple to locate the fundamental fixings to make genuine Mexican formulas in light of the fact that and in addition Mexican supermarkets being anything but difficult to discover in a few sections, a great deal of Mexican fixings are conveyed by stores too.

Mexican Foods through History

Mexican foods and preferences have changed through time, also because of new foods becoming available. Corn based dishes with herbs and chilies, tomatoes and beans were the mainstay of the Mexican people when the conquistadores arrived.

The conquistadores combined their imported foods such as pork, beef, wine, garlic, onions and chicken with the indigenous Mexican foods such as maize, guava, vanilla, chocolate, avocado, chili pepper, beans, peanut, fish, turkey and tomato, which is how Mexican food became what it is today.

Corn and rice are both popular in Mexican recipes. Mexican villages have their own exotic recipes, cooked in the Mayan or Aztec style, including ingredients such as deer, spider monkey, iguana, grasshoppers, ant eggs, and rattlesnake. When making Mexican recipes at home, you might want to give some of these a miss!

The Easiest Mexican Recipes

If you are new to cooking or new to making Mexican food, you might like to start off with something simple such as chicken enchiladas or steak fajitas. Making your own guacamole is simple too and it is much tastier than shop bought guacamole.

You can buy tortilla wraps and nachos rather than making your own, of course, and prepare the filling or topping yourself. You might also like to try some traditional Mexican dessert recipes, such as fried banana or pumpkin empanadas to enjoy after the meal.

So, enjoy browsing our extensive collection of the best Mexican recipes ever and happy cooking!

Enjoy and watch out for the hot spots.

Useful Mexican Cooking Tips

Mexican Cooking

A lot of Mexican cooking methods are similar to those used every day in many cultures, such as grilling, frying, and boiling. You might not have heard of the molcajete, or steaming bucket, however.

Traditional Mexican Cooking Methods

The first Mexican cooking method was heating everything over an open fire. Early Mexicans would use ceramic ware as well as cast iron pots. You can get a similar result today by grilling. Mexicans would also use steaming and they would hang meat wrapped in banana leaves or cactus leaves over boiling water in a deep pit. This method was called barbacoa. You can get similar results by using a Dutch oven.

Mexican Cooking Utensils

A lot of Mexican recipes are much easier to make today with modern utensils and conveniences. You can buy masa, which is cooked ground corn, rather than grinding your own. You can make homemade tortillas in cast iron pans, which have a rounded top, and bottom that you press together. Spring form pans make baking cakes and pies much easier.

Boiling and simmering are good ways to cook meat and vegetables. Put some meat and vegetables in a pan with plenty of water and spices or broth. Let it simmer slowly all day and by dinnertime the meat will be tender and you can use it for carnitas or shredded beef tacos.

You can get big steaming buckets to make a lot of tamales at once. The steam adds moisture to the masa. The traditional way to stir Mexican food was by using a wooden spoon and these are still in use today. Once you have your Mexican cooking utensils and Mexican cooking equipment you are ready to make some delicious Mexican recipes.

Cooking with Chili Peppers

One thing that new cooks often wonder is how to tone down spicy dishes because a lot of people are not used to heating spicy food. If you want to make a chili pepper less hot, there are a few things you can do.

You can cut the top of the chili off and remove the seeds, remove the ribs, which are the seed clusters attached to the inside of the chili and remove the inner layer of flesh. You can do this by removing both the top and bottom of the chili, slicing down one side, placing the chili flesh side down, and cutting the flesh away. You will be left with a much milder chili pepper.

Some Mexican recipes call for roast chilies and these are easy to make yourself. You can make them on a hot grill, on the broiler or on the stove using a metal steaming basket over an open flame.

How to Roast Chilies

To roast chilies on the stove, you need to clean them and dry them well. Preheat the stove and place the metal steamer over the open flame. Put the chilies over the heat and turn them every minute until about 50% of the skin is blackened. This will take five or ten minutes. Remove the chilies from the heat and put them in a plastic baggie. This steams the chilies so they keep cooking, making the skins easier to remove. Leave them in the Baggies for ten or fifteen minutes then take the skins off by rubbing the chilies. You can remove any sticking skin with a knife.

Use roast chilies straight away for the best flavor. They also freeze well so you can use them later when the Mexican cooking mood takes you

 

Interesting Facts About Mexico

Mexico is a fascinating country and whether you are planning a vacation there, enjoy eating Mexican recipes or if you are simply curious to learn a few fun facts about Mexico and Mexican people, read on. There are many interesting facts about Mexico, perhaps some of which are new to you.

Fun Facts About Mexico

You probably already know that Mexico’s currency is the peso and that Mexico introduced chocolate to the world, but did you know that each color on the Mexican flag has a meaning? The green stands for victory and hope, the white means purity, and the red refers to bloodshed.

The main industries of the country include food and beverages, chemicals, steel, iron, petroleum, tobacco, tourism and mining. The country is also the largest producer of salt in the world. Beans, coffee, tomatoes, corn, rice, and fruit are the main agricultural products.

Mexican Geography

Mexico City is the biggest city in the world and Mexico is the third biggest country in Latin America after Argentina and Brazil. The country is divided into thirty-one states. The ancient city of Tenochtitlan, which was the original site of Mexico City, was destroyed by the Spanish settlers in the early sixteenth century. Hernando Cortez conquered the Aztecs with a few horses and less than two hundred soldiers.

Mexico is composed of coastal lowlands, mountains up to eighteen thousand feet and central highlands. The climate is tropical to desert and Mexico covers an area of seven hundred and sixty one thousand, six hundred square miles, making it three times the size of Texas. The country spans four different time zones.

There are numerous volcanoes in Mexico’s Central Highlands and you can see two of them from Mexico City, one of which smokes sometimes. There is a tiny volcano in Mexico with a staircase inside. This is only forty-three feet tall. Mexico also experiences frequent earthquakes.

Mexican People

Mexico is the highest populated Spanish speaking country in the world. Seventy six percent of Mexicans live in the cities and a lot emigrate from the more rural areas to seek work. Eighty nine percent of Mexicans claim to be Roman Catholic.

Mexican children have their mother’s maiden name and their father’s last name in their name, in order to preserve both families’ heritage. It used to be a custom for the father to weave a God’s eye when the child was born and weave another every year for the first five years of the child’s life, as this was believed to keep the child safe.

The main food crop grown in Mexico is corn and fifty percent of cultivated land in Mexico is devoted to this crop. The Indians were eating corn about ten thousand years ago in the central and southern Mexico regions. They were growing corn since about five thousand BC.

Mexican Wildlife

Did you know that there are fifty species of hummingbirds as well as numerous species of pelicans to be found in Mexico? If you like bird watching, perhaps you would enjoy a vacation there. The biggest bullfighting ring in the world can also be found in Mexico.

Mexican Food Glossary

A Comprehensive Guide to Mexican Food Types

Below you will find a comprehensive guide to Mexican food types and Mexican food terms. Our Mexican food glossary is designed for the non-English speaking person that wants to cook award winning Mexican food recipes but is finding it hard to figure out the many Spanish terms.

This guide will help you make sense of it all complete with phonetic English spellings and annunciation spellings after every term to help you pronounce all the terms you need to make wonderful Mexican recipes in your own home.

We hope this makes it easier for you and you try some of those wonderfully delicious Mexican foods you were scared to try before because you could not figure out the Spanish terms. The list is alphabetical so it should be quick and easy to find what you are looking for.

Mexican Food A – B

Achiote (ah-chee-oh-tay): – A Yucatan style paste made from spices, ground annatto seeds and vinegar or lime juice.

Adobo (ah-doh-bo): – A chili based, smoky flavored sauce with onions, spices, garlic and tomato.

Albondigas (al-bon-dee-gas): – Meatballs.

Al Carbón (al car-bon): – Any kind of meat cooked over wood coals or charcoal.

Al Pastor (al pass-tor): – Any kind of meat cooked Middle Eastern style over a spit.

Anaheim (ah-na-hime): – Long thin chilies used for making chile rellenos.

Ancho (ahn-cho): – A dried poblano chili.

Annatto Seeds (ah-nah-toh seeds): – Small ground seeds used to make achiote paste.

Asada (ah-sah-dah): – Broiled or roasted.

Agave (ah-gah-vay): – A plant native to Mexico with flat, wide leaves that are pointy on the ends. The heart is used to make good quality tequila.

Barbacoa (bar-bah-coh-ah): – Meat, usually wrapped in cactus or banana leaves, cooked over an underground pit.

Bolillo (boh-lee-yo): – A crispy, coarse, bobbin shaped white bread roll.

Borracho (boh-rah-cho): – This word literally means drunk but is used for Mexican recipes where wine, beer or spirits are an ingredient.

Burrito (buh-ree-to): – A flour tortilla stuffed with ingredients.

 

Mexican Food Glossary

A Comprehensive Guide to Mexican Food Types

Mexican Food C – E

Cajeta (cah-heh-tah): – A confection made of goat milk and sugar. Also called dulce de leche.

Carne (car-nay): – Meat, pork or beef.

Ceviche (seh-vee-chay): – Raw fish marinated in lime juice, combined with onions, chili, spices and tomato.

Cerveza (ser-vay-sah): – Beer.

Chalupa (chah-loo-pah): – A filled, crisp, shallow corn cup.

Chayote (chah-yo-tay): – A kind of squash.

Chicharrones (chee-chah-roh-nays): – Deep fried pork rind.

Chilaquiles (chee-lah-kee-lays): – Fried pieces of tortilla with a mild red sauce and cheese topping. Popular for breakfast or as an appetizer.

Chile Rellenos (chee-lay ray-yay-nos): – Anaheim or ancho chilies without skins, battered and stuffed with meat or cheese, covered with a lightly spiced red sauce.

Chili (chih-lee): – The powder from dried chile peppers.

Chilorio (chee-loh-ree-oh): – A northern Mexican meat filling made with shredded boiled pork fried with spices and ground chilies.

Chimichanga (chi-mee-chan-gah): – Deep fried burritos filled with meat.

Chipotle (chih-poh-tull): – Smoked jalapeņo chili peppers.

Chorizo (choh-ree-zo): – Chili and spice flavored fresh sausage.

Cilantro (sill-ahn-tro): – A fresh herb used for aromatic seasoning.

Comida (coh-mee-dah): – Meal.

Conejo (coh-nay-ho): – Rabbit.

Cordero (cor-deh-ro): – Lamb.

Costillas (cos-tee-yas): – Ribs.

Cotija (coh-tee-ha): – An aged, crumbly white Mexican cheese.

Cream (creh-mah): – Cream.

Dulce (dull-say): – Sweet in flavor or a type of candy.

Elote (eh-loh-tay): – Fresh corn.

Empanadas (em-pah-nah-das): – A pastry filled with fruit, meat, fish or cheese. Popular in Spain, Chile, Peru and Argentina as well as Mexico.

Enchilada (en-chi-lah-das): – A softly fried corn tortilla dipped in red sauce and stuffed with shredded beef, chicken or cheese.

Epazote (eh-pah-zo-tay): – A wild herb used to flavor Mexican stews and soups. Epazote grows wild all over North America.

Escabeche (eh-scah-beh-chay): – A combination of vinegar, oil, seasonings and herbs used to pickle Mexican foods such as jalapeņos.

Esquite (eh-skee-tay): – A corn based snack topped with chili, lime juice, salt or grated cheese.

Mexican Food Glossary

A Comprehensive Guide to Mexican Food Types

Mexican Food F – J

Fajitas (fah-hee-tas): – Grilled meat, fish, chicken or cheese on a corn or wheat tortilla.

Flauta (flow-tah): – A long flour or corn tortilla stuffed with chicken or beef then deep fried.

Frijoles (free-ho-lays): – Beans, normally pinto, black, bayo or kidney beans.

Guacamole (gwah-kah-moh-lay): – A dip made of mashed avocado, chili, onion, tomatoes, lime juice and spices, served with tortilla chips.

Guajillo (gwah-hee-yo): – A medium hot dried chili.

Gusanos de Maguey (goo-sah-nos day mag-way): – Worms that live in agave plants. Considered a Mexican delicacy when fried. Also found in mescal to denote the agave plant used.

Habanero (hah-bah-neh-roh): – The hottest Mexican chili pepper in existence.

Harina (hah-ree-nah): – Flour.

Helado (eh-lah-do): – Ice cream.

Horchata (or-chah-tah): – Soft drink with ground rice and water or melon seeds and juice.

Huitlacoche (weet-lah-koh-chay): – A Mexican food delicacy. Smoky sweet flavored maize kernels.

Hueso (weh-soh): – Bone.

Hueve (weh-voh): – Egg.

Jalapeño (hah-lah-peh-nyo): – A medium hot chili pepper.

Jícama (hee-kah-mah): – A tasty, crunchy white root served sliced and sprinkled with chili powder and lime juice.

 

Mexican Food Glossary

A Comprehensive Guide to Mexican Food Types

Mexican Food L – N

Langosta (lan-goh-stah): – Lobster

Leche (leh-chay): – Milk

Leche Quemada (leh-chay kay-mah-dah): – Burnt milk. Known also as cajeta.

Lechuga (leh-choo-gah): – Lettuce.

Legumbre (leh-gum-bray): – Vegetable.

Licor (lee-kor): – Liquor.

Mariscos (mah-ree-skos): – Seafood.

Masa (mah-sah): – Dough made from ground cornmeal, water and lime. Used to make corn tortillas.

Menudo (meh-noo-doh): – Medium spiced, robust soup made from hominy, tripe, spices and onion.

Mescal (mess-kal): – Distilled liquor made from different kinds of agaves.

Mexican Salad: – A tasty salad featuring Mexican ingredients such as ground beef, cheese, olives, onion and avocado.

Mexican Soup: – A soup recipe including Mexican ingredients such as corn, chicken, cheese and chili pepper.

Mexican Torte: – A Mexican sandwich served on crusty white bread known as bolillo.

Mojo de Ajo (moh-ho day ah-ho): – Anything cooked in a garlic sauce.

Molcajete (mohl-kah-heh-tay): – The stone mortar used to grind chili peppers for salsa recipes.

Mole (moh-lay): – A dark sauce with nuts, fruit, spices, chili, chocolate, vegetables and seasonings.

Mollete (moh-yeh-tay): – A bolillo bread roll which is toasted and covered with refried beans, salsa and cheese.

Nogada (noh-gah-dah): – Sauce made from ground walnuts.

Nopalitos (noh-pah-lee-tos): – Prickly pear cactus leaves chopped up.

Mexican Food Glossary

A Comprehensive Guide to Mexican Food Types

Mexican Food P – Z

Papadzules (pah-pah-dzoo-lays): – A Yucatan dish of stuffed corn tortillas topped with tomato sauce and pumpkin seeds.

Pasilla (pah-see-yah): – Long, thin, dark chili pepper.

Pato (pah-toh): – Duck.

Pavo (pah-voh): – Turkey.

Pepitas (peh-pee-tas): – Unhulled pumpkin seeds for making mole verde.

Piñones (pih-nyoh-nays): – Pine nuts.

Pipian sauce (pih-pee-yan sauce): – Sauce like mole made from ground pumpkin seeds or squash seeds and other nuts.

Poblano (poh-blah-no): – Dark green fresh chili pepper.

Pozole (poh-zoh-lay): – Medium spicy soup with chicken or pork, onion, spices and hominy.

Postre (poh-stray): – Dessert.

Pulque (pul-kay): Fermented drink with agave. First used by the Mayans as a medicine.

Quesadillas (kay-sah-dee-yas): – Wheat, flour or corn tortillas stuffed with cheese.

Roasted Peppers: – Roasted bell peppers or chili peppers.

Rompope (rohm-poh-pay): – A thick, sweet alcoholic drink with egg and vanilla.

Salchicha (sahl-chee-chah): – Sausage.

Salsa (sahl-sah): – Sauce.

Sangría (san-gree-yah): – A Spanish drink made with wine, brandy, fruit juice, fruit and either Cointreau or Triple Sec.

Sangrita (san-gree-tah): – An accompaniment to tequila made with orange juice, chili powder, grenadine and often tomato juice.

Serrano (seh-rah-no): – A small, green hot chili from northern Mexico.

Sopa (soh-pah): – Soup.

Taco (tah-koh): – A fried corn tortilla, folded in half and stuffed with cheese, meat, lettuce, tomato and slasa. Can also be served soft, stuffed with various ingredients.

Tamale (tah-mah-lay): – Corn tortilla dough stuffed with meat, fruit or vegetables, wrapped in a corn husk and steamed.

Taquito (tah-kee-toh): – A small taco made with a corn tortilla, stuffed with meat, rolled up and fried. Like a miniature flauta.

Tequila (teh-kee-lah): – Liquor made from blue agave juice which only grown within a hundred miles of Guadalajara.

Tiburón (tih-buh-ron): – Shark.

Tomatillo (toh-mah-tee-yo): – Like a small tomato, a flavorful fruit in the gooseberry family which is used in Mexican sauce recipes

Tortilla (tor-tee-yah): – A thin, flat round unleavened bread. Made of harina for flour tortillas or masa for corn tortillas.

Tostada (tos-tah-dah): – A fried corn tortilla. Usually topped with meat, beans, lettuce, tomato and salsa.

Vino (vee-noh): – Wine.

Festive Mexican Chicken Rice Casserole Recipe

Chicken and rice is a classic combination, with the two ingredients making for a dynamic duo in a variety of dishes in different cuisines all over the world. Chicken and rice casseroles are particularly popular, with variations making an appearance in Asian, African, European, and the cuisines of the Americas. In Mexico, chicken and rice is also a popular pair; this Mexican chicken-rice casserole recipe takes inspiration from the Mexican classic arroz con pollo as well as the casserole familiar to Americans.

Chicken and rice are both budget ingredients, yet this simple pairing is elevated to a mouthwatering treat with the addition of onion, garlic, cheese, salsa and more. This Mexican chicken rice casserole is a comforting dish, which is ideal for cool fall or winter evenings or whenever you fancy something that will warm you up and soothe you.

Do not overcook the rice in the pan, else it will go mushy in the finished Mexican chicken rice casserole. This is a layered casserole so not only does it look great but the layers melt into one another as it cooks and it means you get a taste of all the ingredients in every forkful of this delicious chicken and rice casserole.

Mexican Chicken Rice Casserole

Ingredients –                                                                   Image result for mexican chicken rice casserole

1 ½ cup long grain white rice
4 skinless, boneless chicken breasts, cooked and shredded
1 medium yellow onion, diced
2 cloves garlic, minced
1-2 Serrano peppers, minced (optional)
2 cans cream of mushroom soup
1 cup chicken broth, vegetable broth, or water
1 cup salsa
½ cup sharp cheddar and ½ cup Monterey Jack cheese, shredded

Preparation:

Begin by parboiling the rice; boil for 10-12 minutes, until about half cooked.

Remove from heat and allow rice to cool briefly.

Preheat oven to 350 degrees and oil a 9x 13 baking dish.

Mix the soup, salsa, broth, onions, and peppers.

Layer ½ of the rice on the bottom of the dish, followed by half of the chicken, then half of the soup and salsa mix, then ½ the cheese.

Repeat to make a second set of layers and bake covered for 35 minutes.

Uncover and transfer to the broiler for 3-5 minutes, or until the cheese bubbles and begins to brown.

Easy Cheesy Apple Chicken Quesadillas with Bacon

The sweet onion is a clever touch too, because the sweetness goes well with the tartness of the Granny Smith apples and the saltiness of the bacon. Cut these quesadillas into wedges to make them the perfect appetizer or party snack, or serve them whole or halved for a tasty lunch or dinner.

In Mexico, chicken quesadillas are much loved, as are beef, fish, or vegetable varietiesFlour tortillas are used in this Mexican food recipe. It is possible to make your own but they are available in just about any supermarket. You can use either mild or spicy salsa in this recipe, depending on your taste, but mild salsa is best if you are cooking for kids.

Chicken and cheese quesadillas are available all over Mexico, from street vendors. Adding the Vidalia onion and apple for sweetness, and the bacon for saltiness and contrast, really livens up the quesadillas and makes them appealing to adults and kids alike. Feel free to halve this recipe if you are not feeding so many people.

Chicken Quesadillas with Apple and Bacon

Ingredients –

Image result for Chicken Quesadillas with Apple and Bacon

8 flour tortillas

½ cup tomato salsa


1 Vidalia onion, sliced

4 slices bacon2 peeled, sliced Granny Smith apples


½ lb sliced Monterey Jack cheese
2 cups leftover cooked chicken

 

Preparation

Preheat the oven to 200 degrees F, with an ovenproof plate on the middle rack.

Fry the bacon over a medium heat in a skillet until it is crispy, and then set it to one side.

Fry the onions in the bacon grease until they are soft.

Crumble the cooled bacon. Wipe the skillet with kitchen paper to absorb the grease.

Heat the skillet again over a moderate to high heat and add a tortilla. Cook it, flipping it occasionally, until it is hot and puffy.

Arrange the Monterey Jack on half the tortilla, keeping it away from the tortilla edge. Shred the chicken and add some, then fold the tortilla over, pressing it down with the spatula to seal it.

Turn the heat down and add another tortilla to the pan, to warm up.

When the Monterey Jack melts, transfer the quesadilla to a chopping board. Open the quesadilla and spoon in the apple, bacon, salsa, and onion.

Close the tortilla again and put it on the plate in the oven to keep warm, while you make the rest of the quesadillas in the same way.

When they are all done, you can cut them into halves or quarters, or simply serve them whole.

 

The Best Mexican Style Paella Recipe

Ingredients –

 

1 onion, minced
⅓ cup olive oil
1 pinch saffron
4 tablespoons minced fresh parsley
2 tablespoons chicken broth
2 cloves garlic, crushed
2 red peppers, sliced
1 teaspoon chili powder
1 green pepper, sliced
3 skinless chicken breasts, in big chunks
1 teaspoons sugar
1 lb scallops
˝ lb shrimp, shells on
Salt to taste
4 cups rice
7 cups water
8 oz tomato sauce

Preparation:

Sauté the onion, garlic, and parsley in the olive oil until the onion starts to soften. Add the saffron, broth, one of each kind of bell peppers and the chicken.

Sauté until the chicken is white.

Add the sugar, chili powder, and tomato sauce and stir.

Add the water and rice and bring to the boil. Add salt to taste. Boil for 5 minutes, stirring occasionally.

Add the scallops and shrimp and boil for five more minutes, stirring occasionally. Simmer, covered, for 10 minutes, stirring now and then.

If the rice seems to be drying out in the last 10 minutes, add more water.

If it is too wet, uncover the paella dish so it can evaporate.

Sauté the remaining red pepper slices in another pan and arrange them on top of the paella for decoration.

Serve immediately.

Image result for The Best Mexican Style Paella Recipe

 

Photo Description:

Paella is a dish you can be creative with. Arrange the red bell pepper on top as a garnish, like in the photo, or use another garnish if you like. Paella is a lot like a salad or stew, in that you can throw anything into it. If you have some broccoli, beans, or carrot to use up, for example, you can add that to the Mexican paella. This recipe is nice if you are having a party or if you have a lot of people coming over. Chili con carne and stew are also good for such occasions but Mexican paella is something a bit and a bit different so that, in addition to the fact it is easy to make, means it is a great recipe to make to impress people with.

One of the Best Mexican Vegetable Salad Recipes

Ingredients –

8 sliced tomatillos, canned or fresh
1 thinly sliced red onion
1 sliced cucumber
2 sliced tomatoes
6 tablespoons olive oil
2 tablespoons white wine vinegar
⅛ teaspoon black pepper
¼ teaspoon salt
1 teaspoon white sugar
½ teaspoon dried basil
4 chopped green onions, for garnish
Tortilla chips, for garnish

Preparation:

Combine the tomatillos, onion, cucumber, and tomatoes.

Whisk together the olive oil, vinegar, salt, pepper, sugar and basil and pour this mixture over the tomatillo mixture.

Stir well to combine.

Cover the salad and chill it for at least half an hour, or up to 2 hours. Serve the salad garnished with sliced green onions and tortilla chips.

Image result for One of the Best Mexican Vegetable Salad Recipes

Photo Description:

This tasty Mexican salad recipe combines tomatoes, tomatillos, cucumber and more for a great taste, tortilla chips, and green onions for crunch and flavor, as well as a simple yet tangy dressing. This might be a simple Mexican salad and vegetable recipe but it is a very effective one and the end flavor is perfectly balanced. You can serve vegetable salad recipes at a buffet, dinner party or simply for the family at dinner time, to make a change from green salads and plainer mixed salad recipes. This marinated vegetable salad recipe can be made in advance and the preparation is very easy.

Tuna and Mixed Bean Mexican Salad

This Mexican salad recipe combines tuna, beans, green onions, chili and tomatoes, which is a nutritious and flavorful combination. The red chili gives a little heat to the salad without making it too spicy. If you really do not, like spicy food you can leave out the chili and the same goes for the pair of green chili peppers in the dressing recipe. The dressing is a piquant and delicious combination of fresh herbs, garlic, lemon juice, onion and more and this dressing goes so nicely with the tuna salad.

This is a very quick Mexican salad recipe to make, since nothing has to be cooked or chilled. You can make it in about five minutes, which is handy if you are looking for ideas for a last minute lunch or dinner and if some unexpected guests have appeared. Serve this salad as an appetizer if you like. If you want to add more ingredients to the salad, sliced hardboiled egg, capers and sliced black olives are all good additions. You can even add some cubes of cheese or grapes if you like. What about some chopped avocado? A lot of Mexican salad recipes allow you to use up ingredients, which need to be used up. Feel free to add anything you fancy to this salad recipe.

The dressing recipe might make more dressing than you want to use, in which case it will keep for a couple of days in the refrigerator and goes nicely over pretty much any other salad recipe. If you do not like much dressing on your salad, you can halve the recipe.

Mexican Salad Recipe with Beans and Tuna

Ingredients –

14 oz can tuna in water, drained
14 oz can mixed beans, drained and rinsed
1 chopped red chili pepper
½ bunch sliced green onions
4 de-seeded, chopped tomatoes

For the Dressing:

1 chopped onion
½ teaspoon cumin
¼ cup lemon juice
½ cup olive oil
2 cloves garlic
2 fresh green chilies
3 sprigs fresh cilantro
3 sprigs fresh parsley
¼ cup water
Salt and pepper, to taste

Preparation:

Combine the chili, beans, green onions and tomatoes, and then divide this mixture between 4 serving plates.

Flake the tuna over the salad.

Put all the salad dressing ingredients in a blender and puree it until the chili and onion are finely chopped.

Pour this dressing over the tuna salad and serve immediately.

Image result for Tuna and Mixed Bean Mexican Salad

Photo Description:

This simple tuna and bean Mexican salad is high in protein and very healthy. The dressing is easy to make and very flavorful. The ingredients used to make this salad are very economical and if you are looking for quick and easy Mexican salad recipes this one might be ideal. You can serve this alone, with some bread or tortilla chips or even use it as a filling for a baked potato if you want to make a hearty meal instead of a light one. Another idea is to mix some chilled, boiled potatoes into the salad to bulk it up a bit and make it more filling. That is also a good way to use up leftover boiled potatoes.

 

Crunchy Cucumber Salsa

Sometimes you just get tired of the same old ingredients, you know? Tomatoes are delicious, but sometimes they are just overdone. This refreshing cucumber salsa leaves the tomatoes out and adds a bit of an Asian flair to the spicy, crunchy dish. Serve it like any other salsa; with chips, meat dishes, tacos and more. It adds a unique twist to the world of salsa.

Because of its Asian flair, you can also serve this with dishes that carry an Asian theme. Try it with Asian noodles, sushi, or Chinese chicken. It adds a little heat while refreshing your palate. You can even eat it as a light salad on its own. Just grab a spoon! Make the most of this light recipe when cucumbers are at their peak in the summer. Since cucumbers do not keep long unless they are pickled, get your fill of this recipe when you can get the best, sweetest cucumbers.

Refrigerate any leftovers. You can make this dish a little ahead of time and put it in the refrigerator to let the flavors blend. The cucumbers should soak up the flavors like little sponges, making everything taste even better.  You may need a little more or a little less sugar; it is there to balance the rice wine vinegar. The perfect balance should give you a little sweet and a little sour on the tongue. Think of the concept of yin yang; everything in perfect balance and harmony.

Cucumber Salsa

Ingredients –

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2 cucumbers, thinly sliced
3 scallions, thinly sliced
⅓ cup rice wine vinegar
2 teaspoons sesame oil
2 Tablespoons lime juice
2 Tablespoons ginger, minced
1 Tablespoon jalapeno, minced
¼ cup cilantro leaves
2 Tablespoons sugar

Preparation:

In a large mixing bowl, combine cucumbers, scallions, jalapeno, and cilantro. Mix well.

In a smaller bowl, mix the vinegar, sesame oil, lime juice, sugar, and ginger. Pour over salsa and mix well.

Serve immediately.

(Makes 6 servings)

 

Chocolate & Salsa

Sweet though it may be, chocolate doesn’t always have to be for dessert – in fact, it doesn’t even have to be sweet and isn’t in its natural form. Chocolate can work perfectly in savory dishes and sauces, such as this chocolate salsa recipe.

This salsa has plenty of chocolate flavor, but beware – it also packs some serious heat thanks to the inclusion of ancho chilies and chipotle peppers. If you like the complexity of Mexican mole sauces, then you will find a lot to love in this mole-inspired salsa.

Fiery, savory, densely packed with layer upon layer of flavors and offering just a hint of sweetness, this is a salsa, which is less for dipping than for cooking and saucing dishes. Try using it as a sauce for pork or beef as well as anything else that strikes your fancy and prepare to amaze everyone at your table.

Hot, Smoky Chocolate Salsa

Ingredients –

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4-5 dried ancho chilies, stems, and seeds removed
4 sun dried tomatoes (not packed in oil)
1 cup strong brewed coffee
3 tbsp slivered almonds, toasted
3 tbsp pepitas, toasted (omit if unavailable)
1-2 chipotle pepper in adobo sauce (adjust quantity to taste)
2 tbsp grated chocolate – preferably Mexican chocolate, though any semi-sweet chocolate may be substituted
½ tsp cumin
½ tsp cinnamon

Preparation:

This is a recipe, which is a little more demanding than most salsa recipes; you are going to need a little time and a food processor in order to make this chocolate salsa properly.

Begin by removing the stems and seeds from the anchos with a sharp knife and soak them, along with the sun-dried tomatoes, in the coffee to rehydrate. While they soak, toast the almonds and pepitas (if using) in a dry skillet over medium-high heat, tossing frequently. You can also remove the stem from the chipotle peppers and grate the chocolate while you wait.

Once the peppers and tomatoes are semi-rehydrated, add them, along with the remaining ingredients to a food processor, and blend well. The consistency of this chocolate salsa recipe will end up being more like a sauce than a salsa per se; but with a salsa as delicious as this, we doubt anyone will complain.

Spicy Blackberry Salsa Recipe

August is blackberry time in the Northern Hemisphere. These delicious purple-black gems of flavor are used for pie, preserves, cobbler, milkshakes, and eaten fresh. They can be added to pancakes, muffins, and sweet breads. But have you ever tried blackberry salsa? Our spectacular blackberry salsa recipe is spicy and sweet. It has numerous applications for snacks and desserts. You could even put it into little tart shells to enjoy.

There are lots of ways to serve this delicious salsa. Serve it over ice cream for a zesty dessert. It also goes well with pound cake or even chocolate cake. The peppers in the salsa actually bring out the best in chocolate. Dip shortbread cookies into the blackberry salsa. You are limited only by your imagination. Once you taste this spicy sweet salsa, you will wonder why you never tried it before. It brings a new meaning to fruit salsa when you make one for your desserts. It is really delicious.

If you do not have any fresh blackberries, you can use frozen fruit. They will be a little more delicate when you are mixing the ingredients together, so stir gently. If you are picking fresh blackberries, be aware the juice will stain your fingers and anything else they touch. Use fresh blackberries promptly. If you have more berries than you can easily use in a day or two, freeze them in batches so you can use them later. Freezing blackberries is very simple. Once you taste this recipe, you will want to keep plenty of blackberries on hand so you can enjoy this salsa frequently.

Blackberry Salsa

Ingredients –

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2 chipotle peppers, dried
6 Serrano peppers, finely diced
1 cup sugar
½ cup brown sugar
½ teaspoon salt
1 Tablespoon cinnamon
1 Tablespoon ground oregano
½ cup water
12 ounces blackberries, fresh or frozen
3 Tablespoons chocolate syrup
2 cups pecans, chopped and toasted

Preparation:

Place the chipotles in a saucepan.  Cover the pan with a lid and let them boil for about 15 minutes. Drain and set aside to cool.

Finely dice the rehydrated peppers and mix them with the Serranos, salt, sugars, cinnamon, oregano, and water in a medium sized saucepan. Bring the mixture to a slow boil. Let them cook until the mixture is slightly thickened (about 7 or 8 minutes), stirring frequently.

Add the blackberries and let them cook until they just begin to break apart. Do not let them disintegrate or you will lose the chunky texture in your salsa.

Remove the mixture from the heat. Stir in the chocolate syrup and pecans.

Chill thoroughly before serving over ice cream.

(Makes approximately 3 cups)

 

Explore the Wonders of Italian Chicken Recipes

Marsala is the most famous fortified wine to come from Italy. It is produced in Sicily and contains between seventeen and twenty percent alcohol. It is used as a dessert wine, an after dinner drink or an additive to recipes. Chicken marsala is a wonderfully rich recipe and a lot of people are already familiar with this dish, although maybe not everyone has tried a homemade chicken marsala with mushrooms recipe. As is the case with most dishes, making this recipe yourself means it will exceed the quality of a readymade or restaurant dish just because it is totally fresh. This classic dish is sure to impress.

This chicken marsala recipe contains fennel for an unusual yet delicious aniseed flavor. It also contains mushrooms, shallots, garlic, and onions for an earthy, rich taste. This dish is cooked in one pot. It goes very nicely with white rice and a semi-dry white wine such as Chardonnay. This chicken marsala with mushrooms recipe is very warming, satisfying, and sure to become a favorite dish.

Serve it with rice instead of pasta if you want, so that the rice can soak up some of the wonderful flavors. Remember that cooked white rice stays hot for half an hour in a covered pan so you can start it ahead and not worry about it. When it is done, simply pop the lid on and leave it. It will stay hot and fluffy. You don’t want your wonderful chicken marsala recipe to be ready to serve and your rice to still be hard!

Chicken Marsala with Mushrooms Recipe
Ingredients –

 

4 chicken breasts, boneless and skinless
2 tablespoons vegetable oil
2 sliced shallots
4 tablespoons light cream
6 big sliced mushrooms
6 minced garlic cloves
3 cups dry marsala wine
1 teaspoon salt
1 tablespoon fennel seeds
˝ teaspoon black pepper

Preparation:

Sauté the chicken in the vegetable oil in a skillet until it is golden brown and cooked through.

Add the marsala to the skillet and bring it to a boil.

Add the salt, pepper and fennel seeds and simmer for 4 minutes.

Add the garlic, shallots and mushrooms and simmer for 20 minutes or until the sauce has reduced.

Remove it from the heat and whisk in the light cream.

Serve the chicken on a platter topped with the marsala sauce, with your choice of pasta.

Chicken Marsala with Mushrooms Recipe

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Photo Description:

You can see from the photo how the mushrooms in this chicken marsala with mushrooms recipe give it a darker color than you might be used to. They also give this chicken marsala an earthy taste, which is nice with the other ingredients in it.  Both are nice. Rice might soak up the juices better but pasta goes with the Italian style of the dish, so use whichever you prefer. If you are keen to try some international recipes, this is an excellent one to begin with because it is simple to prepare and the flavor is so great.

 

Cheesy Vermont Pepper Baked Tilapia Recipe

Tilapia is the word used to describe various members of the cichlid fish family. They are caught in freshwater lakes, ponds, and streams. Tilapia is a white fish with a mild taste, which is great because you can combine this fish with many different sauces. You can usually use fresh or thawed tilapia in tilapia fish recipes but fresh fish does have a superior flavor and texture which you will notice if you are making something without a sauce or much seasoning.

If you cannot find tilapia, you can substitute flounder because it is similar in both texture and flavor. This baked tilapia recipe is wonderfully flavored with tarragon and basil. It also includes bell peppers, cheese, and celery for interesting texture, color, and taste. Watch the fish while it is cooking. As soon as it is opaque, it is done. Being opaque means it is not shiny or glossy any more. Once you can flake it easily, it is very done, perhaps too much for some people. Overcooked fish tends to be dry and rubbery so err on the side of caution. The fish will keep cooking for a minute once you have removed it from the oven anyway.

Serve this delicious baked tilapia recipe with fresh steamed broccoli spears and a baked potato with fixings. For a healthier meal, you can serve it with fresh grilled summer squash and zucchini instead.

Creamy Baked Tilapia Casserole with Bell Peppers
Ingredients –

2 lbs fresh tilapia filets
½ cup chopped red bell pepper
½ cup chopped yellow bell pepper
¼ cup chopped orange bell pepper
½ cup coarsely chopped Vidalia onion
3 tablespoons extra virgin olive oil
1 teaspoon fresh tarragon
1 teaspoon fresh basil
¼ cup milk
3 tablespoons oat flour
Salt and black pepper, to taste
1 cup shredded mozzarella
¼ cup Cabot’s Vermont sharp cheddar

Preparation:

Preheat the oven to 375 degrees F.

Prepare the tilapia by rinsing under clear cold water and pat dry with a paper towel.

Sauté the onions till they start to turn translucent then add the bell peppers.

Continue to sauté for a few minutes, and then push them up the sides of the wok.

Add the tilapia to the wok and sear each side for 20 seconds, then transfer it to an 11 x 13 baking dish.

Add the milk, basil, tarragon, salt, pepper, and oat flour to the wok until well combined and warmed.

Cook this for approximately one minute, stirring continually until the mixture starts to thicken.

Next, slightly lower the heat and add the mozzarella cheese until it melts, do not allow it to boil.

Bake for approximately 10 to 14 minutes or until a fork easily flakes the fish.

Divide out even portions onto individual plates and sprinkle some of the Vermont cheddar cheese over each portion.

Baked Tilapia Recipe

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Photo Description:

You can see from this picture how using a mixture of red, yellow, and orange bell peppers adds bright summer colors to the dish and makes it extra appetizing. If you do not have orange ones, just use red and yellow ones. The creamy, cheese sauce adds a luxurious texture to this easy tilapia recipe and the basil and tarragon adds a gentle herby hint but not too much. This might be one of our most easy fish recipes for the oven but it is also one of the most flavorful and the creamy cheese sauce means that kids will go crazy for it too.

 

Spicy Easy Pozole Rojo Recipe

Pozole is a staple of the Mexican table. This deeply satisfying hominy stew comes in many variations, any of which makes a great lunch or dinner, especially in chilly winter months. Pozole rojo is a fiery version of this classic Mexican dish; with smoky, spicy guajillo chilies and seitan and bacon bits standing in for the pork traditionally used in this recipe, this is a delicious way to warm up.

This pozole rojo recipe is simple to make and needs to simmer for half an hour, leaving you free to do other things – perhaps you fancy making some delicious skillet cornbread to serve with it. This easy pozole rojo recipe is plenty satisfying to serve by itself though so the cornbread, or any other kind of bread for dipping, would be optional.

You can adjust the amount of guajillos used to make the pozole as spicy or mild as you prefer. The garlic and oregano lend the dish a savory taste, which will make this soup a hit in your household whether you like it hot or a little milder. This pozole is usually served with sliced avocado, radishes, lime wedges, and fried tortillas strips to make for a truly mouthwatering meal.

Savory Meatless Pozole Rojo

Ingredients –

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1 15 ounce can hominy
4-6 cloves garlic (to taste), minced
½ lb seitan, chopped
1 medium white or yellow onion, diced
4-6guajillo chilies, rinsed and crushed (adjust to taste)
3 cups water
1 cup dry white wine
1 ½ tsp dried oregano (use Mexican oregano if possible)
1 tsp bacon bits
Salt, to taste
1 tbsp olive oil
Avocado, radishes, lime wedges and fried tortilla strips for garnish (you can use tortilla chips as well)

Preparation:

Sautee the onion, garlic, bacon bits, seitan, and chilies in olive oil until the onions and garlic are translucent.

Add the oregano and wine and simmer until the alcohol is cooked off, about 3-5 minutes.

Add hominy, water, and salt and simmer for 30-40 minutes.

Serve with sliced radishes, avocados and tortilla strips and get ready to serve up second helpings; this soup is even better the next day – but with a soup this good, it is unlikely you will have any leftovers!

 

Mexican Eggplant Casserole Recipe

Eggplant, as you may already know, is native to India and not the Americas. This vegetable (actually a berry, botanically speaking) is a relative newcomer to the Americas but like many Old World vegetables, eggplant has found a warm welcome in Mexico where fresh produce is very much appreciated and used in all kinds of Mexican food recipes, to add nutritional value and to enhance the flavors.

This Mexican eggplant casserole takes this vegetable and gives it a Mexican-inspired treatment. Something like a south of the border eggplant parmesan, the always-versatile eggplant is combined with old friends like tomatoes, garlic and cheese and new ones – chilies and cilantro. Together, this is an eggplant casserole recipe that will be greeted with excitement at your table.

Even those who profess to despise this vegetable will find themselves charmed by this savory, spicy Mexican eggplant casserole because of the way the flavors seem to blend together to make a perfect flavor and because this is a well-rounded and well-balanced dish. If you are used to the same casserole recipes every week, this Mexican eggplant casserole will make a real change and your family will love trying something new. You meanwhile will love the fact they are eating so healthily.

Mexican Eggplant Casserole

Ingredients –

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1 large or 2 medium eggplants, cubed
3 cloves of garlic, minced
6 roma tomatoes, diced (about 2 cups)
1 medium-sized yellow onion, diced
½ cup green chilies, diced – canned is fine, or 2 fresh poblano and 1 jalapeno pepper, diced
1 tbsp fresh cilantro, minced
2 eggs, beaten
1 cup Monterey Jack or Oaxaca cheese, grated
A pinch of salt
1 tbsp olive oil

Preparation:

Preheat your oven to 375 degrees F.

Boil the eggplant in just enough lightly salted water to cover and boil for about 10 minutes – this will partially cook the eggplant and remove its bitterness.

Drain the eggplant and layer in a lightly oiled baking dish.

Mix together the rest of the ingredients, other than the cheese and pour over the eggplant.

Bake casserole for 30 minutes, covered.

Remove from the oven, top with the cheese and reduce the heat to 350 degrees.

Bake uncovered for another 15-20 minutes, until the cheese bubbles and has started to brown.

Remove your Mexican eggplant casserole from the oven and allow to cool for a few minutes before bringing to the table and watching it disappear.

 

A Great Chalupa Shell Recipe

Learning how to make chalupas is a great idea if you want to make authentic Mexican food. So, what is a chalupa exactly? Chalupas are popular in Mexico’s south central states, including Oaxaca, Guerrero, and Puebla. To make a chalupa, you just need three ingredients and they are really simple to prepare. This flour, water, and salt mixture can be molded into a cup shape with a chalupa mold or you can use a tortilla press. Failing that, just heat them and they will curl up anyway. The chalupa forms an edible shell to put the fillings in. There are different chalupa recipes, but this is how to make the basic chalupa shell.

Chalupa recipes might contain pork, chilies, salsa, chicken, fish, onion and other Mexican ingredients. You can fill your chalupas with any filling you happen to like or use them as an alternative to tortilla chips. Garnachas and sopes are similar to chalupas, although sopes tend to be soft and thick. Chalupas are named after the canoe-like boat they look like.

Perhaps you have tried Taco Bell’s chalupa recipes with chicken, bacon, ground meat, or steak. Homemade chalupa recipes are, of course, much nicer, and making your own chalupas is so simple.

A Simple and Easy Chalupa Shell

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Ingredients –

2 cups masa harina
1 cup warm water
Pinch of salt

Preparation:

Mix everything together in a bowl with a wooden spoon until it forms a dough. Place the dough on a floured surface and knead it for 4 minutes until it loses its stickiness. Cover the bowl with plastic wrap and leave it at room temperature for an hour. Divide the dough into 12 pieces.

Roll each piece into a ball, and then roll it out to a 6 inch round.

You might want to use a tortilla press if you have one or a 6 inch round object such as a pan to cut with. Wrap each round around a mold and deep fry them. Alternatively, if you do not have a chalupa mold, you can heat the tortillas for a minute on each side over a medium hot heat in a large frying pan.

Not many people have the tools to make this authentic chalupa shell recipe but if you do, this is how it is done!

Beany Pork Slowcooker Chalupa Recipe

A chalupa is a fried corn tortilla and in this chalupa, recipe pork roast and pinto beans are combined with the tasty spices, garlic, chili, oregano, and cumin for a wonderful feast, which the whole family will love. You can take your pick from the suggested toppings but for a real Mexican experience, why not use them all!

Meat always comes out wonderfully tender when you cook it in a crockpot and the pork used in this slowcooker chalupa recipe is no exception. If you like, the sound of tender pork with beans, onions, chilies and typical Mexican spices, you are going to love this pork chalupa recipe. All the ingredients go together perfectly and the overall flavor of this dish is amazing.

This is a slow cooker Mexican food recipe so you can set it going in the morning and get home from work to an instant dinner. Bear in mind that this pork slowcooker chalupa recipe takes ten hours so make it in plenty of time. You can use tortilla wraps to roll up the filling if you do not have chalupas but chalupas are satisfying crunchy. This is also a very healthy, nutritionally balanced dish.

Bean and Pork Chalupa on a Corn Tortilla

Ingredients –

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2 lbs dry pinto beans
3 cloves garlic, crushed
1 onion, chopped
1 ½ tablespoons chili powder
2 or 3 cups chopped chilies, depending on taste
4 lbs pork roast
1 ½ tablespoons cumin
1 ½ tablespoon salt
1 ½ teaspoon oregano
10 chalupa or taco shells

Toppings (you can use some or all of these):

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Chopped onion
Grated cheese
Chopped olives
Chopped avocado
Taco sauce
Sour Cream
Chopped tomato

Preparation:

Mix all the main ingredients together and place them in a slow cooker with enough water to cover them. Simmer on a low heat until the meat falls from the bone and the beans are soft. This will take about 10 hours but check the liquid level every couple of hours so it does not dry out. Add more water if this happens.

Remove the fat and bone from the pork and cook uncovered until the sauce thickens. Serve in the chalupas or taco shells with whichever of the toppings you like. You can halve the recipe if you have a smaller crockpot.

 

Shrimp Chalupa Recipe

Chalupas are very versatile and can be filled with chicken, pork, beef, cheese or whatever you like. These tasty chalupas are filled with shrimp. Regular chili powder and chipotle chili powder is used for a spicy kick.
During the late sixteenth century, crabs and shrimp were very popular in Mayan cuisine because they were abundant, so you might like to add some crab to these shrimp chalupas. They will still be totally authentic. To finish off these mouthwatering chalupas perfectly, you might like to serve them with a homemade peach salsa. Pineapple salsa is another good option, since both kinds go very well with the fishy flavor. Because the ingredients in this shrimp chalupa recipe are quite basic, you can also serve another kind of topping like sour cream or guacamole, if you would prefer one of those to a fruit salsa.
If you like to make deliciously different dinners from time to time, this recipe is sure to be a hit with your family because it will probably make a real change from the family favorites you normally make. As with most Mexican recipes containing chili, you can make these spicier or less spicy if you want to.

A Simple and Easy Shrimp Chalupa

Ingredients –

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8 corn tortillas (6 inches diameter)
1 ½ tablespoons olive oil
½ teaspoon chili powder
¼ teaspoon chipotle chili powder
½ teaspoon salt
32 large shrimp (about 1 ¼ lbs), peeled and veins removed

Preparation:

Mix the salt, shrimp, chipotle chili powder, and chipotle powder in a large bowl.
Wipe the pan with a paper towel and put it back on the heat. Add a teaspoon of oil to the pan. Place 2 tortillas in the oil and cook for 30 seconds on each side or until the start to puff. Cook the remaining tortillas in the same way. Place 2 tortillas on each serving plate and arrange 4 shrimp on each one.
Top the shrimp with 2 tablespoons of our Peach Salsa recipe mixture and serve right away.

Tomato Salsa with Fruit Recipe

Classic tomato salsa is a wonderful thing, no doubt about it. It is a staple at snacks and meals and there is admittedly a lot of variety even within this single subcategory of salsa. However, sometimes you cannot resist trying to improve on a classic. While the results may not ever supplant the original, there are undeniably some variations on this tried and true theme, which are well worth making.
For example many cooks enjoy mixing things up by adding some different ingredients to your salsa, such as in the following tomato salsa with fruit recipe. This recipe adds peaches, pineapple, and tart green apple to the usual blend of tomatoes, onions, and jalapeno peppers, with spectacular results.
Bursting with fresh fruit flavors which perfectly complement the tomatoes and other, more traditional salsa ingredients, it is hard to imagine anyone not loving this salsa. It may not become your standby tortilla chip dipping salsa, but as a change of pace from the usual, this tomato salsa with fruit recipe is one well worth trying out.
Tomato, Peach, Pineapple, and Apple Salsa

Ingredients –

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1 peach, peeled and diced
1 granny smith apple, cored and diced (optionally, you may peel it as well)
1 cup pineapple, diced (fresh is better, but canned will do)
3 large tomatoes, diced
1 red onion, diced
1 jalapeno, diced (adjust quantity to taste)
Juice of 2 limes
½ tsp cumin
A pinch of sugar
Salt and black pepper, to taste

Preparation:

This tomato salsa with fruit recipe involves a little more prep time than some other salsas, but don’t let that discourage you; it’s actually pretty easy to make.
Start by peeling the peach and pineapple (if you are using fresh pineapple) and coring the apple. Dice the fruit and add to a large bowl.
Dice the onion, tomato, and jalapeno and add to the fruit. Squeeze the limes over the salsa, add cumin, sugar, and season to taste with salt and black pepper.
Refrigerate the salsa for a few hours or overnight before serving, since this will greatly improve the flavor – though it is OK to have a little right away if you just cannot wait.

Tropical Fruit Salsa Recipe

Fruit can make for great salsa; and especially so when the fruit in question is of the tropical variety. Mango has become a particularly popular fruit for salsa, making a great ingredient for habanero-laced Caribbean style salsas. This tropical fruit salsa includes the ever popular mango as well as another popular tropical fruit: papaya.
The papaya plays a very important role in this salsa recipe, providing a cooling counterpoint to the heat of the jalapeno peppers and the tanginess of the mango and lime. It also makes this salsa a perfect accompaniment to grilled fish and meats as well as an ideal partner for tortilla chips, especially on a warm summer’s day.
If you love mango and papaya, this is one tropical fruit salsa recipe you cannot afford to be without. The sweetness and juiciness of the fruit along with the bite of the peppers, onion, and cilantro is a combination, which simply cannot be beat.
Tropical Mango – Papaya Salsa

Ingredients –

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1 cup papaya, peeled and diced
½ cup mango, peeled and diced
1 small white or red onion, diced
1 tbsp cilantro, minced
Juice of 1 lime
1 jalapeno (or more, if you prefer a hotter salsa), diced
½ teaspoon salt
A pinch of sugar

Preparation:

Even with a comparatively large list of ingredients for a simple fruit salsa recipe, this salsa is a very easy one.

Peel and dice the mango and papaya (take care to scoop out the seeds from the papaya and to cut around the large seed in the mango).

Dice the onion, jalapeno and chop the cilantro.

Combine the fruit, peppers, onions, and cilantro in a bowl and add lime juice, salt and a pinch of sugar. Refrigerate for two to four hours before serving to allow the flavors to blend together.

As good as this tropical fruit salsa recipe is, do not make too much at once, since it does not keep well for more than a day or two – you will just have to make more once you have a hankering for this mouthwatering fruit salsa again.

 

Pink Watermelon Salsa Recipe

Everyone enjoys watermelon in the summer. However, there always seems to be a few wedges left over after everyone has gone. What do you do with them? You make watermelon salsa! This refreshing fruit salsa is great on chips, especially if they have cinnamon on them. You can also serve it on fish or chicken. Make it extra chunky and you can eat it like a salad. It is sweet with a touch of heat and crunch. Yum!

One of the really fun things about watermelon salsa recipes is the colors you get to play with. While most people will call traditional watermelons red, once you chop them up, they tend to have a vibrant reddish-pink color. Then you can use yellow watermelons or orange watermelons. Watermelon salsa makes a nice change of pace from traditional salsas. Try it on your homemade tacos for a hint of sweetness with your savory flavors.

Watermelon salsa recipes are sure to be a hit with the kids. Make it milder by removing all the seeds in the jalapenos for them. If you like it a little hotter, leave a few of the seeds in for heat. This is a great recipe for making the most of your watermelon. Since watermelons are so large, it is sometimes difficult to think of ways to use it all up before it spoils. This recipe solves your problem. You will be lucky if you have any watermelon left for anything else. You can also play around with the ingredients a little. Add in some pineapple or cucumber if you like or anything else that sounds good.

Fresh Watermelon Salsa

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Ingredients –

1 cup watermelon, chopped
½ cup tomato, chopped
4 Tablespoons red onion, chopped
2 Tablespoons jalapeno, chopped
2 Tablespoons cilantro, chopped
Juice of 1 lime
Salt and pepper to taste

Preparation:

Mix watermelon, tomato, onion, jalapeno, cilantro, and lime juice together in a bowl. Season to taste with salt and pepper.

Serve with your choice of tortilla chips or cinnamon-sugar pita chips.

 

Spectacular Blueberry Salsa Recipe

Everyone loves blueberries. They are fun to eat out of hand. They also make excellent pies, cobblers, and jellies. Blueberry salsa is also a great dish, but few have heard of it. Blueberry salsa is actually a great condiment. Serve it with chips or put some on your cooked pork, chicken, or fish. The spicy peppers really work well with the sweetness of the blueberries.

Salsas are a nice way to add flavor and nutrition to a meal without a lot of extra calories. You can make them in minutes from fresh ingredients that give you all the vitamins and minerals you need while adding color and flavor to your meals. If you are looking for ways to lose weight and are not looking forward to giving up some of your favorite foods, try making salsas to jazz things up a bit. You will be pleasantly surprised.

When you make our blueberry salsa recipe, you will be amazed at how nice the dish looks. Full of blue, red, and green, this colorful salsa really livens up any meal. You can even eat it with a spoon if you wish. It is that good. Heap it on grilled chicken breast or a nice halibut steak. Scoop it up with crisp tortilla chips as a snack. This is a great way to enjoy all those blueberries during the peak of the season. This recipe gives you a whole new twist on eating blueberries. You better go pick some more berries. This salsa will help you eat them so fast you will run out.

Blueberry Salsa

Ingredients –

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1 cup fresh blueberries, coarsely chopped
½ red bell pepper, seeded, and diced
1 jalapeno, seeded and minced
2 Tablespoons cilantro, minced
2 green onions, finely chopped
Juice of ½ lime
¼ teaspoon kosher salt
A pinch of sugar
A dash of hot sauce (optional)

Preparation:

In a medium sized bowl, combine the blueberries, bell pepper, jalapeno, cilantro, green onions, lime juice, salt, sugar, and hot sauce. Mix well.

Cover the bowl and let it chill in the refrigerator for half an hour before serving.

Salsa will stay fresh in the refrigerator for 3 days.

Scrumptious Peach Corn Salsa

If you like peaches, you will like this salsa. Corn and peaches combine their sweetness with a little bit of peppers for heat, creating a salsa that is utterly amazing. You can serve it with chips at a party. You can also serve it as a condiment for fish, pork, beef, or chicken. This is one versatile recipe that makes the most of those ripe peaches in the summer.

This delicious peach and corn salsa can even substitute for a salad. Just eat it with a spoon for a delicious treat or snack anytime. The flavors blend nicely, creating a sweet, yet complex combination that tickles the taste buds. This is a colorful salsa that just screams summer. Of course you can play with it a bit, too. Throw in a tomato if you have one, or a little cool cucumber. The contrasts of texture and flavor are what you want to highlight.

Serve this salsa at a party for an appetizer or make it into a delicious side dish or condiment with a main dish. Think how delicious this would be when eaten with a nice piece of grilled steak. Salsas like this really bring the best out of the entire genre. They are versatile, nutritious and taste great. You can pick up fresh peaches at your local farm stands or at the farmers’ market. Ripe peaches should have a wonderful sweet fragrance. Look at the skin and inspect it for bruising. The skin may be streaked both yellow and pink. The peach should be firm, yet slightly soft. Do not squeeze it; you will bruise it for the next person. Peaches with green tints to the skin are definitely not ripe yet.

Grilled Corn and Peach Salsa

Image result for Grilled Corn and Peach Salsa

Ingredients –

6 ears of corn, shucked
1 Tablespoon corn oil
1 jalapeno chili, stemmed, seeded and minced
Salt
4-5 scallions, trimmed and cut diagonally
4 ripe peaches, pitted and chopped (reserve juices)
½ large red onion, chopped
1 Tablespoon ginger, grated
¼ cup basil, chopped
Fresh squeezed lime juice to taste
Salt and pepper to taste

Preparation:

Heat a large skillet on high heat; add corn oil. Add the corn and chili a minute later. As the corn cooks, shake the skillet to distribute it so each kernel gets to the heat. Ideally, every kernel should be browned on at least one side.

Add scallions and let them sit for a minute, stirring as needed. Remove to a bowl.

Add peaches, onion, ginger, basil, lime juice, salt and pepper. Adjust seasonings as needed. Serve within an hour.

Refreshing Mango Cilantro Salsa Recipe

The fruity goodness of this salsa goes well with chips, tacos, or meats. It is chunky enough to be a side dish or stand alone salad. Try serving it with a grilled salmon or some jerked chicken. The refreshing sweet taste of the mango comes through and highlights the best flavors of the rest of the meal.

Chunks of sweet, yellow mango bring lots of color to your table. Pile it on top of chicken breast, fish fillet, or a slice of roast pork. It goes well with fish tacos; just pile it into the taco on top of the fish. You could also bring a batch of this with you for lunch on a warm day; the fruit is filling and refreshing.

Choose ripe mangos if you are buying them the same day you want to use them, otherwise choose some that need to ripen a few days if you are buying them ahead of time. This is a recipe that you can make the day before if you are pressed for time. Fruit salsas are a delicious way to add flavor and nutrition to any meal. They go with so many different foods and they pair up well with the spicy onions and other ingredients often used in salsas. When you are looking for something different to spice up your menu, think of fruit salsas like this one. The mango brings a bit of exotic flavor and color to your everyday meal, elevating it from good to great.

Mango Cilantro Salsa

Ingredients –

Image result for Mango Cilantro Salsa

2 ripe mangos, peeled and diced
½ red onion, finely minced
2 Tablespoons cilantro, finely chopped
2 Tablespoons fresh lime juice
2 Tablespoons fresh orange juice
2 Tablespoons olive oil
Salt and pepper to taste

Preparation:

Combine the mangos, onion, cilantro, juices, and olive oil in a bowl. Season to taste with salt and pepper.

Let the mixture sit for 30 minutes at room temperature before serving.

Note: This recipe can be prepared the day before and refrigerated.

 

One of the Best Recipes for Fruit Salsa

Fruit salsa does not have to be tame; in fact, some pack quite a punch. If you have been looking for a recipe for fruit salsa, which is anything but mild mannered, then you have come to the right place. This salsa pairs up sweet, juicy peaches and blackberries with hot jalapeno or Serrano peppers and the smoky heat of chipotle pepper (smoked jalapeno).

Pulling everything together is the bright acidity of lime juice and the earthy flavor of cumin. If you prefer a little heat in your fruit salsa, this is a recipe, which deserves a place in your regular repertoire. It is a great salsa for tortilla chips as well as a variety of other dishes, especially Latin American favorites and seafood.

Try this recipe for fruit salsa along with grilled salmon or tuna steaks, shrimp, chicken; pretty much any entrée you choose goes very well with this perfectly sweet, tart, and spicy fruit salsa.

Hot And Smoky Blackberry-Peach Fruit Salsa

Ingredients –

1 lb blackberries (use fresh blackberries if at all possible, though frozen will do in a pinch)
2 large peaches or nectarines, peeled and diced
2 jalapeno or Serrano peppers, diced
1 chipotle pepper (optional)
1 tbsp sugar (turbinado sugar or brown sugar are best)
Juice of 2 limes
¼ tsp cumin
Salt and black pepper, to taste

Preparation:

Even with a comparatively large list of ingredients for a simple fruit salsa recipe, this salsa is a very easy one to make.

Wash the blackberries and chop in half.

Peel and dice the peaches or nectarines and dice the peppers, combining in a bowl.

Add the sugar, lime juice, cumin, and season to taste with salt and black pepper.

Refrigerate the salsa for a few hours before serving; not only will this allow the flavors to combine and deepen, but it also makes for a slightly hotter tasting salsa.

Fruit salsa can be just as exciting as any tomato salsa and this potent fruit salsa recipe is ample evidence of that fact.

Cinnamon Chips and Fruit Salsa Recipe

Heat your oven to 350 degrees and melt about 2 tbsp of butter. Cut the tortillas into sixths (it’s easiest to do this if you stack them and slice them all at once), brush on both sides with melted butter, sprinkle with a little sugar and cinnamon and place in a single layer on a large baking sheet; use two if needed.

The tortillas will need about 15 minutes in the oven, which is plenty of time to prepare the salsa. Peel and dice the peaches and kiwis and slice the strawberries, removing the tops first. Combine in a large bowl and add the lime juice, sugar, and salt. Taste and adjust seasoning if necessary before refrigerating the salsa for 1-2 hours before serving. You may want to drain off some of the liquid before you serve this fruit salsa recipe, depending on how much liquid the strawberries and kiwi release.

Once the cinnamon chips are done, simply set them aside to cool; alternately, you can prepare the chips once the salsa has had a few hours to refrigerate if you would prefer your cinnamon chips while they are still warm.

Strawberry, Kiwi and Peach Fruit Salsa with Cinnamon Chips

Ingredients –

For the Salsa:

1 1b strawberries, sliced
2 kiwi fruits, peeled and diced
2 peaches, peeled and diced
juice of 1 lime
a pinch each of sugar and salt

For the Cinnamon Chips

12 small flour tortillas
Melted butter
Cinnamon
Sugar

Preparation:

Heat your oven to 350 degrees and melt about 2 tbsp of butter. Cut the tortillas into sixths (it’s easiest to do this if you stack them and slice them all at once), brush on both sides with melted butter, sprinkle with a little sugar and cinnamon and place in a single layer on a large baking sheet; use two if needed.

The tortillas will need about 15 minutes in the oven, which is plenty of time to prepare the salsa. Peel and dice the peaches and kiwis and slice the strawberries, removing the tops first.

Combine in a large bowl and add the lime juice, sugar, and salt. Taste and adjust seasoning if necessary before refrigerating the salsa for 1-2 hours before serving. You may want to drain off some of the liquid before you serve this fruit salsa recipe, depending on how much liquid the strawberries and kiwi release.

Once the cinnamon chips are done, simply set them aside to cool; alternately, you can prepare the chips once the salsa has had a few hours to refrigerate if you would prefer your cinnamon chips while they are still warm.

Fruit Salsa Recipe

There are green tomato and tomatillo salsas as well as salsas made from all varieties of fruit. For instance, there is this delicious fruit salsa recipe.

This recipe combines a variety of fruit along with the spicy zing of jalapeno. It is a great change of pace from tomato salsas and even kids and other people who are normally averse to hot peppers are likely to enjoy them in this setting.

Offering the sweetness of mango, blueberries, and kiwi along with the tartness of lime, pineapple and strawberries, this salsa pulls it all together with the heat of the peppers to create a salsa, which is perfect with any meal (even breakfast!)

Mixed Fruit Salsa With Jalapeno

 

This wonderful fruit salsa recipe is no more difficult to make than any other fruit salad, which it strongly resembles.

Simply wash, peel (where necessary), chop your fruit and jalapeno, and add to a large bowl.

Zest the lime or lemon; either is fine here and adds to the fruit.

Squeeze the lemon or lime over the fruit and add a pinch of salt.

Stir well to combine and refrigerate for a couple of hours before serving.

This salsa is guaranteed to go fast, so you may want to make a little extra if you will be dining with guests – a fruit salsa recipe as mouthwatering as this one has a way of disappearing more quickly than you would think.

 

Mango Citrus Salsa Recipe

Fruit salsas are more popular than they have ever been. As people become more and more used to the idea of making their own salsas (or at least trying something a little different than the average tomato salsas available at their local grocery store), there has been a growing interest in salsas which stray from the tried and true.

Mango is one of the most popular main ingredients for fruit salsas; however, it is less common to see mango sharing the stage with citrus fruits like oranges and grapefruits in a salsa; lime of course, is a common ingredient in any sort of salsa.

This mango citrus salsa combines mango with the bright acidity and sweetness of oranges and grapefruit. You can use either white or red grapefruit for this recipe, though red grapefruit is probably the variety most cooks would choose – but if you prefer the more assertive sourness of white grapefruit, feel free to use it in this recipe.

Mango Citrus Salsa

Ingredients –

1 large mango, diced
1 orange, diced
1 grapefruit, diced
1 jalapeno pepper, minced
1 small red onion, diced
Juice of 1 lime
2 tsp cilantro, minced
A pinch of white pepper (simply omit if you don’t have this ingredient)
Salt, to taste

Preparation:

Peel and chop the mango, taking care to cut around the seed (you will get more fruit from your mango this way). Peel and dice the citrus, trying to remove as much of the pith as possible.

Chop the jalapeno, onion, cilantro and mix all ingredients together, then season to taste with salt. If you don’t have any white pepper on hand, then you can safely leave it out; don’t substitute black pepper though, since it’s flavor won’t match the other ingredients in this mango citrus salsa as well as white pepper will.

Refrigerate for two hours (or longer, if possible) and enjoy with anything and everything you like to have with salsa – tortilla chips are especially good dipped in this salsa, but feel free to try it out with seafood dishes, Mexican entrees and whatever else strikes your fancy.

 

Citrus Salsa Recipe

Citrus is something, which almost always finds its way into salsa, generally in the form of lime juice. However, salsas, which cede the spotlight to citrus fruits, are becoming more popular as cooks familiar with the basics of how salsa is made branch out and experiment with new flavors and ingredients.

This citrus salsa recipe includes the lime juice common to salsa recipes of all kinds, but that is not really the important thing here. What sets this salsa apart is that rather than using tomato as the basis of the salsa, red grapefruit and orange accept the role here. While there is some tomato present as well, it plays its part with the rest of the supporting cast.

If you enjoy the tart and refreshing flavors of grapefruit and orange, then you will love this salsa. Even if these are not your favorites, this citrus salsa recipe is still well worth a try; you may be surprised by how much you enjoy these ingredients in an unfamiliar setting.

Sweet and Tangy Citrus Salsa Recipe

Ingredients –

1 red grapefruit, peeled and diced
1 orange, peeled and chopped
1 tomato, chopped
1 bell pepper, diced (any color you like)
1 small red onion, diced
1 jalapeno pepper, minced
1 tbsp cilantro, minced
Juice of 1 lime
Salt, to taste

Preparation:

There’s no trick to making this easy citrus salsa recipe, though you should give yourself a couple of hours to make it before you plan to serve the salsa; like most salsas, this recipe will improve considerably if given a little time in the refrigerator.

Start by peeling the orange and grapefruit; remove as much of the bitter white pith from the fruit as you can before dicing and adding to a large bowl. Chop the bell pepper, jalapeno, tomato, cilantro, and onion and add lime juice along with salt to taste, stir well, and refrigerate.

As mentioned above, you should give this citrus salsa recipe a few hours (at least two) in the refrigerator for its flavors to develop. Drain most of the liquids from the salsa before serving – this salsa can be a little on the watery side otherwise. Enjoy with tortilla chips or with the dish of your choice.

Cucumber Mango Salsa

Sometimes, you really can have it both ways. Take this cucumber mango salsa, for instance. In one fantastic dip, you get hot and cool, sweet and savory – it is a perfectly balanced combination of flavors in every bite.

This recipe is inspired by a cucumber mango salsa often eaten in Trinidad, where it usually accompanies seafood dishes – but it is equally good with your favorite tortilla chips or anything else that you like to have with salsa.

In the summer especially, this salsa recipe gives you everything you could ask for. A little relief from the heat with the cooling flavors of cucumber and mango and a respectable kick from jalapenos and fresh garlic. If you want to have your cake (or in this case, salsa) and eat it too, then this is one recipe your collection just is not complete without.

Fruity, Refreshing Cucumber Salsa with Mango

Ingredients –

2 mangoes, peeled and diced
1 large cucumber, peeled, and diced
2 jalapeno peppers, chopped
1 large red onion, diced
1 clove garlic, minced
¼ cup chopped fresh cilantro
Juice of 1 lime
salt and pepper, to taste

Preparation:

Peel and chop the cucumber (seeding it as well if you prefer, though this step is optional – if you do not mind the seeds, then by all means leave them in). Dice the onion and chop the cilantro, jalapeno, and garlic and combine all of the above in a bowl. Add lime juice, stir, and season to taste with salt and pepper.

Refrigerate this cucumber mango salsa for at least 2 hours before serving and do not make too much, as much as you may want to. This recipe doesn’t keep well and is designed to be eaten within about a day of making it, so just whip up another batch if you want to have this delectable salsa again in the near future; and by the way, you almost certainly will want to once you’ve tried it.

Mango Yellow Pepper Salsa Recipe

Bell peppers are one of those things, which you either love or hate – but of course, most people love them, especially in the summer when ripe, fresh yellow and red bell peppers are available in the markets. Rich in vitamin C and other nutrients and having just enough savory and sweet notes in their flavor, these peppers are just begging to be added to a summer salsa.

This mango yellow pepper salsa recipe does just that, adding an extra layer of deliciousness through the presence of ripe, juicy mango. Together with the tartness of lime juice and the savory flavors of onion and cilantro along with just the right amount of heat from jalapeno pepper, this salsa really hits the spot.

Try this salsa recipe with fresh bell peppers from your garden (if you happen to grow them) for a truly delicious experience. Mango yellow pepper salsa is terrific with chips and seafood, but feel free to try it out with anything you feel like.

Mango Yellow Pepper Salsa

Ingredients –

1 yellow bell pepper and 1 red bell pepper, diced
2 mangoes, peeled and diced
1 red or yellow onion, diced
1 -2 jalapeno peppers, chopped
¼ cup cilantro, chopped
Juice of 2 limes
Salt and black (or white) pepper, to taste

Preparation:

It does not get much quicker or easier than this mango salsa; just chop all of your ingredients and combine them and then season to taste with salt and pepper. Black pepper works fine in this recipe, but if you want something really special, try making it with a touch of white pepper. The lighter and faintly fruity flavor of this variety of pepper adds a little something to this mango yellow pepper salsa, which is hard to describe, but easy to love – just like the salsa itself.

 

Mango Chipotle Salsa

Do you like the smoky flavor of chipotle peppers? If so, you will definitely want to make this mango chipotle salsa recipe. In case you are unfamiliar with this pepper, chipotle peppers are simply dried and smoked jalapeno peppers, which are often found packed in cans with adobo sauce.

The adobo keeps the peppers semi-hydrated and ready to use – as well as very hot and smoky. This mango chipotle recipe ups the ante on the smoky flavors of the chipotle peppers by adding roasted tomatoes to the mix.

Roasting the tomatoes, is in fact the secret weapon in this recipe; it’s easy to do and adds so much to the flavor of the salsa, you’ll wonder why you haven’t thought of it sooner. Bringing everything together in this mango chipotle salsa is the mango, perfectly offsetting the heat and smokiness of the chipotles and tomatoes. This salsa is especially good on tacos and other Mexican sandwiches, but if you love chipotle, you will love it on anything and everything.

Smoky Mango Chipotle Salsa

Ingredients –

4 Roma tomatoes
1 mango, peeled and diced
1 to 2 canned chipotle chilies in adobo
1 small yellow onion, diced
Juice of 2 limes
Salt and black pepper, to taste

Preparation:

Set your oven to broil while you wash and quarter the tomatoes, placing cut side down on a tray and broiling for 4-5 minutes until the skins are slightly charred.

Remove from the broiler and allow to cool for a few minutes before dicing.

Peel and dice the mango and onion and mince the chipotles (you can add a tablespoon or so of the adobo sauce as well if you like).

Mix all ingredients together, add lime juice and salt and black pepper to taste.

Refrigerate this spicy mango chipotle salsa a few hours or overnight – it does not keep for very long, but it is amazing the next day. Enjoy with, well, anything.

 

Spicy Mango Salsa Recipe

Some of us like to have our salsa, even our fruit salsas, on the spicier side. Whether it is a salsa based on peaches, citrus, melon or as is the case here, mango, having a bit of heat to balance out the fruitiness of the main ingredient makes for a more balanced flavor profile. Of course, there are also many people who simply enjoy the kick of hot peppers for their own sake.

Regardless of which camp you fall into, this recipe has you covered. Bursting with sweet and juicy mango flavor as well as some backup from nectarines, this spicy mango salsa recipe boasts plenty of heat from Serrano chilies.

This is an exceptionally good salsa for dipping with tortilla chips as well as being wonderful paired with poultry, seafood, or pork. Actually, it is great with pretty much anything, so do not be shy about trying it out with different entrees and appetizers. If you like a little heat with your sweet, you will love this spicy mango salsa recipe.

Hot, Tangy Mango Salsa

Ingredients –

2 mangoes, peeled and diced
3 Serrano chilies, minced (jalapenos may be substituted if Serranos are not available)
1 clove of garlic, minced
¼ cup cilantro, chopped
Juice of 2 limes
Salt and black pepper, to taste

Preparation:

Peel and chop the mangoes, cutting around the large flat seed. Mince the garlic and Serrano peppers and chop the cilantro coarsely.

Mix ingredients and add lime juice. Season to taste with salt and black pepper and refrigerate 2 – 4 hours (or overnight) to allow the salsa to come to peak flavor.

Serve with chips – or anything else when you are feeling a craving for a little bit of heat with your meals or snacks.

This spicy mango salsa recipe is certain to bring a smile to the faces of every chili pepper lover at your table; and maybe win over some new fans as well!

 

 

Mango Curry Salsa Recipe

Mango salsa is a relatively popular alternative to conventional tomato salsa and becoming more so all the time. However, even the biggest mango salsa fans among us yearn for an occasional change of pace, which is exactly what this mango curry salsa recipe offers.

Inspired by mango chutneys and Indian-style mango pickle, this recipe pairs sweet, juicy mango with the earthy warmth and subtle heat of garam masala (an Indian spice mix) as well as the more direct heat of jalapeno peppers and the flavor of cilantro, an ingredient found in both Mexican and Indian cuisine.

If you are in the mood for a salsa, which is a little different from the usual, this recipe is for you. While some people don’t find it to be an ideal topping for tacos and other Mexican dishes, it’s great with chips and alongside of many dishes which you may not normally serve with salsa – experiment and find your own new favorite combinations with this mango curry salsa recipe.

Indian-Style Mango Curry Salsa

Ingredients –

2 mangoes, peeled and diced

1 roma tomato, diced

1 small red onion, diced

1 jalapeno or Serrano pepper, minced

Juice of 1 lime

1 tsp garam masala powder and ½ tsp cumin (½ curry powder may be substituted for these ingredients if they are not easily available)

¼ cup cilantro, chopped

Salt and black pepper, to taste

 

Preparation:

Peel and dice the mango, taking care to cut around the large seeds. Dice the tomato and onion and chop the peppers and cilantro. Mix all ingredients and season with garam masala (or curry powder), lime juice and salt and black pepper to taste. Refrigerate for at least 2 hours and serve.

 

Sweet and Sour Mango Citrus Salsa

Mango salsa occupies a unique place among condiments. Even people who generally do not count themselves as fans of salsa can find something to like about these tropical fruit salsas, since they are a little different than the run of the mill tomato and jalapeno salsas which we’re all familiar with.

Like mango salsa, citrus salsa also tends to have a following among those who are ordinarily not big on spicy sauces of any kind; it seems that the sweetness of the fruit takes the edge off of the hot peppers, which are usually present. It is a great way to introduce newcomers to the pleasures of salsa as well, as formerly picky eaters graduate to other types of salsa.

This mango citrus salsa combines the best of all worlds, with delectable mango, orange and lime along with the cilantro and jalapeno usually found in salsa. This recipe, however, has one interesting twist: ginger. Offering some familiar flavors along with some less conventional ones, this salsa is sure to be a hit.

Mango Citrus Salsa

Ingredients –

1 navel orange
1 mango, peeled and diced
1 lemon and 1 lime
1 red or yellow bell pepper, diced
1 small red onion, diced
1 jalapeno pepper, chopped finely (adjust to taste)
¼ cup cilantro, minced
2 tablespoons fresh ginger, minced (if fresh ginger is unavailable, simply omit – powdered ginger won’t work in this recipe)
Salt and black pepper, to taste

Preparation:

Start by zesting the orange, lemon, and lime, reserving the zest in a bowl. Remove the pith (the white, bitter membrane between the peel and the fruit) from the citrus and chop into medium-sized pieces (making 2 or 3 pieces of each segment).

Chop the bell pepper, mango, jalapeno, onion, and cilantro and add to the citrus, then season to taste with salt and black pepper. Refrigerate overnight if possible, though it can be served as little as 2-4 hours in the refrigerator.

 

Mango Habanero Salsa Recipe

Some like it hot, especially when the topic at hand happens to be salsa. If it’s heat that you’re looking for, you’d be hard pressed to find anything much hotter than the habanero pepper, which is among the very hottest peppers used for cooking.

However, even if you are not a fan of heat (or if you are flat out afraid of very spicy dishes) you can still enjoy this great mango habanero salsa recipe. You can remove much of the heat from this salsa recipe by how you deal with the habanero as you make the salsa. By removing the seeds and ribs from the pepper and rinsing the insides of the pepper well to remove some of the volatile oils, you end up with a habanero, which retains its fruity flavor while losing much of the heat. If you are a fan of fiery salsas, though, feel free to leave the seeds in.

The mango and habanero work together well in this recipe, bringing out the best of each other’s tropical fruit flavors. Served with seafood, roasted chicken, or pork, this is a mango salsa, which you will definitely remember – even without the heat.

Mango Salsa with Habanero

Ingredients –

2 cups mango, cubed
3 medium tomatoes, diced
1 small or medium red onion, diced
1 tbsp olive oil
½ to 3 Habanero chilies, seeded
Juice of 3 limes
Salt, to taste
White pepper, to taste (optional)

Preparation:

Before you do anything else, chop your habanero peppers while wearing rubber gloves (or wash your hands and the cutting board as well as the knife very thoroughly afterwards – you only make the mistake of rubbing your eyes after handling habaneros once). Remove the seeds and ribs unless you plan on making a very hot salsa and wash everything thoroughly with dish detergent and hot water. Yes, it IS that important.

Peel and cube the mango and chop the tomatoes and onion, combining the ingredients in a bowl. Add the olive oil, lime juice and a pinch of salt and white pepper. Stir well and taste, adjusting seasoning if necessary. Refrigerate for a few hours and serve.

Fresh Mango Salsa Recipe

Not all salsas focus strictly on heat; there are many which are refreshing, cooling, or are centered on another flavor other than simply the searing heat of chili peppers. Mango salsas and other fruit-based salsas are often among these recipes.

Offering both the tropical fruit flavor of the mango and usually, a bracing dose of lime juice, mango salsa is a little different than your garden variety grocery store salsa, whether or not the salsa also contains tomato. However, the mango salsa recipe, which follows, is a little different not only from standard issue tomato salsa but also from most of the mango salsas out there.

The secret weapon in this salsa recipe is an unusual one: cucumber. It is probably not something you would usually think of adding to salsa, but it makes for a wonderfully cooling change of pace and a great way to balance out the heat of the jalapeno peppers in the salsa. Along with the usual suspects (onion, cilantro and lime juice), the cucumber finds its place and makes this a harmonious, well balanced whole which you will love with chips or seafood.

Refreshing Mango Cucumber Salsa

Ingredients –

1 ripe mango, peeled, pitted, and diced
½ medium red onion, finely chopped
1 jalapeno, minced (adjust to taste if you like your salsa hotter)
1 small cucumber, peeled and diced (just about 1 cup)
3 Tbsp fresh cilantro leaves, chopped
3 Tbsp fresh lime juice
Salt and pepper to taste

Preparation:

Dealing with a mango can be a little bit of work if you have never done it before, but you will find it to be more than worth the effort once you taste the salsa you will end up with. The important thing to remember is that there is a large, flat seed inside of the mango, so cut accordingly in order to get the most from each fruit. However, this is a relatively easy fruit to peel, especially with a vegetable peeler.

Since you have the peeler out already, go ahead and peel the cucumber and chop the onion, jalapeno, and cilantro. Add all the ingredients aside from the salt and pepper to a bowl, stir, and season to taste. Refrigerate for a few hours before serving – this will ensure that your mango cucumber salsa has the best possible flavor.

Mango Grapefruit Salsa

Mango is a fruit that just about everyone loves; and for that matter, ruby red grapefruit also has a lot of fans. However, you do not see the two served together all that often.

However, all that just might be about to change. This mango grapefruit salsa recipe combines these two fruits in a new and unexpected way. Mango is of course a somewhat common salsa ingredient and mango salsas are gaining popularity – but grapefruit is something you will not often find in a salsa recipe.

Together, these two create a one of a kind dip. Try it with seafood, roasted chicken and of course, tortilla chips; it is something you will probably want to make again and soon!

Tangy Mango Grapefruit Salsa

Ingredients –

1 ruby red grapefruit, peeled, sectioned and sliced
1 mango, peeled, seeded and sliced
3 green onions, sliced thin
2 tablespoons cilantro, minced
1 jalapeno, minced
1 tablespoon red wine vinegar
1 tsp sugar
Fresh ground black pepper and salt, to taste

Preparation:

Peel the grapefruit and mango. Separate the grapefruit into sections and slice each about ¼” thick. Peel and chop the mango, cutting around the large flat seed in the center. Slice the onion, mince the jalapeno and cilantro, and add, along with the fruit, to a bowl.

Add red wine vinegar and sugar and stir until the sugar is thoroughly dissolved. Season the salsa with fresh ground black pepper and salt to taste and refrigerate. Allow to refrigerate for a few hours for the flavors to blend (your grapefruit mango salsa will taste much better if you allow for enough time to do this).

As good as this recipe is, do not make vast quantities of salsa unless you plan to eat it all within a day or so. Grapefruit and mango salsa tastes its best when consumed within a day and does not keep well for more than a few days, so keep this in mind. After all, it is easy enough to make that you can make up another batch of this mouthwatering salsa recipe any time you like.

 

Avocado and Mango Salsa for Seafood Dishes

If you have ever lived in or spent any length of time in the Caribbean, mango salsa is something, which you are probably at least somewhat familiar with. You may also have come across a kind of mango salsa, which includes avocado – or even salsas where the avocado outnumbers the mango.

These salsas are typically served as an accompaniment to seafood dishes, which of course make up a significant part of the average person’s diet in the Caribbean islands. This salsa is the perfect match for fish and just about any other type of seafood. It is also great with chips or served with many other dishes, so feel free to experiment with uses for this avocado mango salsa recipe.

You may notice that this recipe does not contain any jalapenos or other hot peppers. You are free to add them to your liking, but you will often find this salsa without any of the above as well as with peppers including jalapenos and fiery Caribbean Scotch Bonnet peppers (a type of habanero pepper, which is a good, if incendiary fit for this recipe if you are so inclined).

Mango Avocado Salsa

Ingredients –

1 mango, peeled and chopped
1 red bell pepper, diced
1 tomato, diced
2 avocados, peeled and chopped
1 small red onion, diced
A dash of salt
Juice of 2 limes
Hot peppers (your choice, optional)

Preparation:

Peel and chop the mango and avocados and add to a bowl and then cover with lime juice (this will prevent the avocado from turning brown due to oxidation). Chop the onion, tomato, and red bell pepper and add to the bowl. Sprinkle with a pinch of salt and mix thoroughly. Taste and adjust seasoning as necessary.

Refrigerate for an hour or two before serving if possible; though there is definitely nothing wrong with serving this terrific avocado mango salsa at once if you cannot wait. Make only what you will use though – avocado does not keep well at all once it has been cut, so make sure to finish off this salsa within about a day. You can always make more and once you have tried it with your favorite seafood dishes, you probably will end up making this avocado salsa recipe quite often.

Pineapple Peach Salsa

Pineapples and peaches are made for each other; that is why you will find them together so often in dishes like summer fruit salads and desserts. However, there are many other uses for these two popular fruits, both on their own or better yet, together.

In this pineapple peach salsa recipe, the two fruits co-star, making a wonderful dip for chips or a condiment for shrimp and other seafood dishes; though it’s good with just about anything else.

Bursting with fruit flavors from the pineapple, peach and lime juice, and this salsa balances things out with just enough heat and the snappy, assertive flavors of cilantro and red onion. You will find it to be a nearly addictive combination, which begs to be eaten with a wide variety of dishes all summer long, or whenever else you can find fresh pineapple and peaches in the market.

Spicy Pineapple and Peach Salsa

Ingredients –

1 fresh pineapple, cored, peeled and chopped
2 medium peaches. peeled and chopped
1 small red onion diced
1-2 jalapeno peppers, diced
2 tbsp cilantro, chopped
1 teaspoon salt
¼ teaspoon sugar
Juice of 1 lime

Preparation:

As with any other type of salsa, this pineapple peach salsa recipe is an easy one to make. Core and peel your pineapple and peel the peaches then chop the onion, peppers, and cilantro. Add all ingredients to a large bowl and juice the limes over the mixture. Add salt and mix well before refrigerating.

You will want to make sure you have enough time for your pineapple peach salsa to refrigerate for at least 2 hours before serving. It takes a little time for the flavors of the ingredients to blend and for its full flavors to develop. Once it is had some time (overnight is best, if you have enough time for this) in the refrigerator, this salsa will really come into its own and be the perfect summer dip for chips and Mexican dishes of all kinds.

 

Peach Corn Salsa

When it rains, it pours. For instance, think about produce in the summer. Just when peaches are in season and they are available in abundance, barbecue season is still in full swing – as is the sweet corn crop.

Grilled corn is a staple of the season and like peaches, they are something you want to enjoy when the opportunity presents itself. This brings us to the problem of what to do with leftover grilled corn. Sometimes you end up grilling a bit more than you need, but there are ways that you can use this overabundance of summer sweet corn as well as incorporating the fresh peaches, which are also readily available.

Salsa is one way to make grilled sweet corn and peaches into something absolutely wonderful. This spectacular peach-corn salsa is perfectly sprightly and spicy, making a perfect addition to any summer barbecue.

Peach Salsa with Corn

Ingredients –

4 peaches, peeled and diced
1 cup grilled corn
1 red onion, diced
2 green onions, ends trimmed and sliced thin
¼ cup cilantro, chopped
Juice of 2 limes
salt and black pepper, to taste

Preparation:

Begin by taking that leftover grilled corn out of the refrigerator and cut the kernels off of the cob. Add the corn to a bowl along with the peeled, chopped peaches, red onion, green onion, cilantro and lime juice.

Stir well to mix and season to taste with salt and black pepper before refrigerating. Your peach and corn salsa will taste significantly better if you allow it to rest for a couple of hours (or longer, overnight is best of all if you have the time to prepare your salsa a day ahead of time) before serving. This gives the flavors of your salsa time to develop and to blend with one another, ensuring that your salsa is at its absolute best before you start digging in.

Canning Peach Salsa

Sometimes you can almost have too much of a good thing. Take peaches for an example. During the late summer when peaches are in season, they are cheap and abundant at groceries, produce stands, and farmer’s markets all over.

Granted, there are plenty of recipes out there, which use peaches, largely desserts. Of course, plenty of peaches are eaten out of hand as well – but what if you are feeling in a bit of a rut with the traditional uses for these summer fruits?

Salsa is the answer and with this canning peach salsa recipe, you will be able to enjoy the flavor of perfect summer peaches all autumn and winter long. For the purposes of this recipe, we will assume that you are familiar with canning and will have already prepared your jars and lids to store your peach salsa.

Peach Salsa Recipe for Canning

Ingredients –

½ cup chopped onion
4 jalapeno peppers, minced
¼ cup chopped fresh cilantro
3 cloves garlic, minced
2 tsp ground cumin
¼ cup distilled white vinegar
1 teaspoon grated lime zest
¼ cup white sugar

Preparation:

Peel and chop the peaches and chop and measure out all of your other ingredients. Add all ingredients to a large saucepan and bring to a boil, stirring constantly throughout the process to avoid burning.

Boil for one minute and remove from heat, continuing to stir for another five minutes before canning.

When it comes to canning, this is a particularly easy recipe to make. The number of ingredients is relatively small, as is the amount of prep time needed for this canning peach salsa. Once you have your canning jars ready to go, you can have your salsa prepared and canned in as little as fifteen minutes.

Store in a clean, dry, dark place and enjoy this sweet and spicy taste of summer anytime the mood strikes – which with peach salsa as good as this will be often.

 

Refreshing Peach and Papaya Salsa

You may never have had them together before, but peach and papaya go together wonderfully. The acidity of peaches balances out the less acidic nature of papaya perfectly and the flavors of these two fruits come together to create something very special indeed.

Better still is combining these two fruit flavors with some more savory ingredients: onion, jalapeno peppers, and cilantro. The result is something you will want to make again and again.

This peach and papaya salsa recipe is just what the doctor ordered on a warm summer’s day. Just sweet enough, but not too much so and just a little spicy, this is a salsa which is satisfying and refreshing in a way which few others can claim to be. Try making this in the summer when peaches and papayas are both in season and prepare to be amazed at the results.

Peach and Papaya Salsa

Ingredients –

1 peach, peeled and finely chopped
½ papaya, peeled, seeded and finely chopped
1 medium sized red onion, finely chopped
1 jalapeno pepper, minced (adjust according to taste)
Juice of 2 limes
½ tablespoon cilantro, chopped
Salt and white pepper, to taste (if you do not have white pepper, simply omit)

Preparation:

Peel and chop the papaya and peach and add to a bowl, adding the chopped onion, peppers, cilantro, and lime juice. Season with a little salt and white pepper (the flavor of white pepper is preferable here, so if you do not have it or are not fond of it, just omit this ingredient rather than substituting black pepper). Mix all ingredients well and refrigerate for a few hours for the flavors to blend.

Try to make only what you will use right away. This salsa can be so addictive that you may want to make a large batch, but unfortunately it does not keep for long – peaches and papayas do not stay at the peak of flavor for long once they have been cut. It is an easy recipe to make; and of course, you can always whip up another batch before peach season ends.

 

Peach Salsa With Shallots and Cilantro

Good peaches are hard, if not downright impossible to find for much of the year. However, for the short period during the summer when peaches and nectarines are in season, they are wonderful and it seems like there are never enough ways to enjoy these succulent late summer fruits.

Salsa is one way to use peaches and nectarines which you may not have thought of; but when you have had your fill of peach pies, cobblers and other peach-based desserts, then you should certainly try your hand at making this sweet and spicy peach salsa recipe.

During the summer months, there is almost nothing better than enjoying this salsa, bursting with sweet, juicy summer peaches balanced with the pungency of shallots and hot peppers and the citrus tang of cilantro. Try this salsa once and you will forever associate summer with this one of a kind dip.

Peach Salsa

Ingredients –

4 peaches, peeled and chopped (nectarines may also be used, in which case peeling is optional)
2-3 Tbsp minced shallots
2-3 jalapeno or Serrano peppers, diced
Juice of 2 limes
2 Tbsp chopped cilantro
1 teaspoon sugar
Salt and black pepper, to taste

Preparation:

Start by peeling the peaches (if you are using nectarines, then you can skip this step if you like) and chopping into small pieces.

Mince the shallots and chop the peppers and cilantro before mixing all of your ingredients in a bowl until the sugar is completely dissolved.

Season to taste with salt and black pepper and refrigerate for at least one hour before serving.

Michigan Cherry Salsa

Salsa is an incredibly popular condiment and is available in a staggering number of different varieties. While its inarguable that most salsa bought in shops or made at home is still of the standard tomato salsa type, there are a lot of other possibilities in terms of salsa recipes; including fruit salsas of all kinds.

Among the many different fruits you will find turning up in salsas, cherries are one of the more unusual; but also one of the tastiest. Generally, the cherries used in cherry salsas are of the sour variety (they are actually still sweet, but less so than sweet cherries and with a bit more acidity as well).

While you could use sweet cherries for this Michigan cherry salsa recipe, sour cherries are much more well suited thanks to their slightly lower sugar content and pleasant tartness. Even more so, than some other types of fruit salsa, the cherries work with the other ingredients to make something unique while still managing to retain their own flavor and character.

Sweet and Spicy Cherry Salsa

Ingredients –

2 ½ cups (about 1 lb) sour cherries, pitted and coarsely chopped
½ small or medium red onion, diced
2 jalapeno or Serrano peppers, minced
Juice of 2 limes
2 tbsp cilantro, chopped fine
2 tsp sugar
½ teaspoon salt

Preparation:

This is an incredibly easy recipe to make; that is, at least once you are done pitting the cherries. This can be a time consuming task, though there are devices made for pitting cherries and olives, which make quick work of pitting. Once this is done, simply chop the cherries, vegetables and herbs, add the lime juice, sugar, and salt, and stir until the sugar and salt are dissolved.

Allow the salsa to rest in the refrigerator for at least an hour for the flavors to develop and blend before serving.

This salsa is exceptionally good served with meats (especially duck, venison, and pork) as well as with all the usual Mexican dishes and of course, as a dip with tortilla chips. Tangy, a little sweet and plenty spicy, this is a salsa which goes surprisingly well with almost anything. You may find yourself looking for excuses to make this salsa recipe, especially during the summer when sour cherries are in abundance.

Sweet and Savory Chunky Cherry Salsa

In case you have never tried it before, cherry salsa is really something special. When cherries are ripe and in season, it is a great time to prepare this tangy, spicy, and delicious dip with some of the abundant supply of cherries.

Though they may not replace tomato salsa anytime soon, this chunky cherry salsa is a great late summer/early autumn salsa, which pairs perfectly with a variety of meat and vegetable dishes as well as on its own as a dip.

Depending on whether fresh cherries are still available in your area when Thanksgiving rolls around, you may even want to try serving this delectable chunky cherry salsa recipe alongside the traditional cranberry sauce, since it is also fantastic with turkey.

Chunky Cherry Salsa

Ingredients –

4 cups cherries (sour or sweet), pitted and coarsely chopped
6 green onions, chopped
½ cup cilantro, chopped
1 jalapeno pepper, minced (adjust according to taste)
Juice of 1 lime
A pinch of salt

Preparation:

Once you have finished pitting the cherries, which can be something of a chore, then the rest is incredibly easy. Chop the cherries, cilantro, green onions (red onion may be substituted if green onions are unavailable), and jalapeno and combine in a bowl.

Refrigerate this salsa for a couple of hours before you serve it; while this cherry salsa will be excellent even immediately after you’ve finished preparing it, it will be all the better once the flavors have had a chance to blend for a while. Enjoy with chips – or with anything else!

Sweet Cherry Salsa

Cherries may not be the first ingredient you think of when your mind turns to salsa, but as many of you reading this right now many already know, this sweet-tart fruit actually happens to be one of the best fruits to either add to a salsa or even base a salsa on.

This cherry salsa recipe is unlike many other cherry salsas in that it uses sweet rather than sour cherries. For you, this really just means that you’ll need to add perhaps a touch more lime juice than you would with a sour cherry based salsa to make up for sweet cherries’ somewhat lesser acidity. You can of course also make this salsa with sour cherries if that is what you have on hand.

As salsa goes, this is an incredibly easy salsa to make – which means you will have plenty of time to dedicate to other kitchen tasks or patting yourself on the back for making something so good with so little effort.

Cherry Salsa

Ingredients –

¾-1 lb. dark sweet cherries, pitted and chopped
2 Tbsp. minced red onion
1 tsp. finely chopped jalapeno pepper
1 Tbsp. finely chopped cilantro
Juice of 2 limes
Salt, to taste

Preparation:

You may not have ever seen a salsa recipe, which is this easy to make – except for pitting the cherries, of course. If you have a cherry pitting tool, however, then even this can be a quick and easy job.

Simply chop the cherries, onion, and cilantro and combine all of your ingredients (except for the salt) and mix. Season to taste with salt and refrigerate – this cherry salsa tastes best if it is allowed to refrigerate for 2-4 hours before serving.

 

Watermelon and Mango Salsa

Salsa does not always have to be assertively spicy. While there is and always will be a place for salsas whose heat makes diners stand up and take notice, sometimes you would prefer a salsa, which is cool, sweet, and soothing.

The following watermelon mango salsa recipe, as you will soon find, is one of those salsas. While jalapeno peppers do number among its ingredients, the fruit flavors of the mango and watermelon are allowed to take center stage here, with a supporting cast, which includes tart green apple, red bell peppers, and sweet onion.

Enjoy this salsa with your favorite chips or with seafood, which this salsa seems almost tailor made to accompany. In fact, this salsa makes for a great change of pace from the usual tomato salsa. No matter how you serve it, this salsa is sure to please everyone at your table.

Tropical Mango Salsa with Watermelon

Ingredients –

3 – 4 cups watermelon, seeded and chopped into small cubes
1 – 2 ripe mangos, chopped into small cubes
1 large green apple, diced
1 large sweet onion, diced (red, Vidalia, Walla Walla, any type you prefer)
1 red pepper, diced
1 jalapeno pepper, minced (you can use more if you prefer)
Juice of 3 limes
Salt and white pepper, to taste

Preparation:

This recipe will be a bit easier to make if you use a seedless watermelon, since deseeding melon can be a bit of a chore. In either case, chop the melon, deseeding if needed. Chop your mangos, taking care to cut around the large flat seed as you do.

Try to match the size of your melon and mango cubes to make a more consistent salsa. Dice the green apple, onion, and red pepper finely and mince the jalapeno, combining all of the above in a large bowl (a salad bowl works well for this watermelon mango salsa recipe).

Pour lime juice over the top along with a pinch of salt and white pepper, stir and taste. Add a little more salt and pepper if desired and refrigerate for 2 hours before serving.

This salsa tends to be rather watery, so you may want to pour off some or most of the liquid before serving. Make only what you will use within a day or so, as this salsa does not keep particularly well beyond that point.

 

Salsa Recipe – Watermelon Cantaloupe Jalapenos

Cool and refreshing, melons are a nearly universal favorite and a fruit, which is inevitably associated with summer. Of course, it is now possible to find at least some types of melon in the produce aisle of grocery stores year round, but it is during the summer that you will always find the freshest and most flavorful melons.

Naturally, you can still enjoy melon when it is not in season, but it is recommended that if you want to make this spectacular watermelon cantaloupe recipe that you wait until fresh local watermelon is available, since the salsa will be much more flavorful if you have access to high quality fruit.

This watermelon salsa recipe combines the refreshing coolness of melons and a touch of mint with fiery jalapeno peppers and pungent-sweet red onion and cilantro for a refreshing salsa with just a hint of heat. If you would prefer a spicier salsa, then by all means feel free to increase the amount of jalapeno in this recipe to fit your personal taste.

Watermelon Cantaloupe Salsa

Ingredients –

1 lb each watermelon and cantaloupe, cubed
1 small red onion, diced
¼ cup cilantro, chopped
1 jalapeno pepper, chopped finely
1 tbsp fresh mint, chopped (optional)
Juice of 2 limes
Salt and black pepper, to taste

Preparation:

This recipe is much easier to prepare if you use seedless watermelon (or if you do not mind having the seeds in your salsa, which is up to you). Start by halving the watermelon and cantaloupe and de-seeding the cantaloupe before slicing the melon into long sections and cutting the slices into cubes.

Add the melon to a large bowl and chop the onion, cilantro, jalapeno and mint (if using) and mix together with the watermelon and cantaloupe. Squeeze lime juice over the salsa, mix again, and season to taste with salt and black pepper. Refrigerate the salsa for 2-4 hours before serving.

Make only the amount of salsa that you plan to use, since melon does not keep especially well once cut. Besides, this salsa will taste its very best the day it is made, so like summer, this watermelon and cantaloupe salsa recipe is one of those things to be enjoyed while it lasts.

 

Strawberry Salsa

There are plenty of salsa recipes out there, which call for a sweet ingredient to provide a counterpoint to the heat of the jalapenos or other hot peppers in the recipe as well as to the tart acidity of tomatoes and citrus. These sweet ingredients tend to be fruit, generally tropical fruits like mangoes or pineapples, both of which have found a warm welcome from salsa lovers.

These are of course not the only fruits, which can fit comfortably into this spicy condiment, however. As it happens, strawberries make a great addition to traditional salsa where their sweetness and flavor offer a very special spin on conventional tomato-based salsas.

This strawberry salsa recipe lets strawberries and tomatoes share center stage, with each ingredient being present in roughly equal proportions. Also featuring jalapenos, garlic and lime in supporting roles, this is a salsa which you’ll find yourself and your family enjoying almost anywhere you would normally use salsa; and perhaps even a few places that you wouldn’t usually think to add salsa.

Strawberry And Tomato Salsa

Ingredients –

1 pint fresh strawberries, sliced
4 Roma tomatoes, diced
1-2 jalapeno or Serrano peppers, minced
2 cloves garlic, minced
Juice of 1 lime
A pinch of salt

Preparation:

Slice the strawberries and chop the tomatoes, peppers, and garlic. Refrigerate for two hours before serving.

This may be an easy recipe and given how good it is, it is tempting to double or triple the recipe, but a word of advice is in order here: do not. Unless you have a large family or you are making this salsa for a party, you should not make more than you’ll use in a day; this recipe is a winner, but it doesn’t keep terribly well, so make only what you need at the moment. This strawberry salsa recipe is easy enough that you can quickly whip up a batch whenever needed, so it is not necessary to make a large amount at one time.

Serve and enjoy – and get ready to be asked for your recipe!

Chunky Pineapple Salsa

Pineapple is one of those fruits that has a lot of admirers and very few detractors. It is something, which just about everyone loves, but that most of us do not actually eat all that often. For the most part, people just do not know what to do with this sweet-tart tropical fruit other than to eat it fresh or include it in one of a relatively small number of dessert recipes.

While these are perfectly good uses for pineapple, it can also be the star of some great salsas, like this chunky pineapple salsa recipe. With sweet pineapple, the heat of jalapeno peppers and chili powder, the herbal zip of cilantro and black pepper and the tangy citrus flavor of fresh lime juice, this is a salsa, which gets you to stand up and take notice.

Better yet, it is a very easy salsa to make; even more so if you are using a food processor. Like any other salsa, though, it will taste better if you give it some time for the flavors to blend, but it is also easy to make this chunky pineapple salsa recipe ahead of time.

Pineapple Salsa with Tomatoes and Jalapenos

Ingredients –

1 cup pineapple (fresh or canned), cut into small (but not too small) pieces
2 cups Roma tomatoes, diced
1 small red onion, diced
2 tbsp cilantro, chopped finely
1 jalapeno pepper, chopped (adjust to taste)
juice of 1 lime
¼ tsp chili powder
¼ tsp black pepper
salt, to taste

Preparation:

This is an easy recipe to prepare and can be done very quickly. If you are using a food processor, simply add all of your ingredients (except for the salt) and pulse 3-4 times. Even if you are doing everything by hand, this chunky pineapple salsa can still be prepared in as little as 15 minutes.

Refrigerate for a few hours or overnight before serving, if possible.

 

Habanero Pineapple Salsa Recipe

If you are familiar with habanero peppers, then chances are that you have a healthy respect for this potent pepper, even if you count yourself as a fan of its fiery, floral, and fruity character. While it is indeed a very flavorful (and delicious) pepper, it is simply much hotter than many people care to eat.

However, it is actually pretty easy to prepare a habanero in a way, which blunts the searing heat of the pepper and allows the floral and tropical fruit flavors to truly shine through. All you need to do is to remove the seeds and the heat level of the habanero is greatly reduced. It still has a kick; it is just not as overpowering as before.

In this habanero pineapple salsa recipe, the flavor of the habanero pepper is complimented by the fruity sweetness of pineapple along with a couple of ingredients which most of us don’t think of as salsa components: molasses, thyme and allspice, all of which are more common in Caribbean cuisine and often appear in dishes along with habanero or its close relative, the Scotch Bonnet.

Caribbean-Style Pineapple Salsa

Ingredients –

1 pineapple, peeled and chopped (roughly 2 cups)
Juice of 2 limes
3 tbsp pineapple juice
1 tbsp molasses
2 scallions, sliced
1habanero pepper, deseeded and minced
1 teaspoon thyme (fresh if possible, otherwise dried is fine)
½ teaspoon ground allspice
Salt, to taste

Preparation:

Like all of the best salsas, this habanero pineapple salsa recipe is easy to make and very rewarding in terms of taste. However, you should take care when dealing with the habanero pepper used in this recipe; it tends to stick around on your hands, cutting boards and other surfaces longer than you would expect. Make sure to wash your hands, utensils, cutting board and anything else that you have used with the habanero promptly after using to be on the safe side.

This Caribbean style salsa makes a terrific accompaniment to just about any Caribbean or Mexican dish as well as just about any seafood, chicken or other meat dishes that you enjoy with a truly spicy kick along with a bit of sweetness added. In the case of most salsas, it is possible to adjust the heat level to meet your personal level of tolerance for fiery peppers – but with this salsa, there is only so much you can reduce the heat, so it is not for those who cannot take even a little heat in their salsa.

This is a recipe, which is well worth making, even if you have never tried habanero peppers before. You may just be surprised at how much you enjoy the flavor and the heat of these peppers – and this particular habanero pineapple salsa recipe makes a great introduction to this too infrequently used (at least in the US) pepper.

 

Café Red Onion Pineapple Salsa Recipe

Houston, Texas is home to a large number of restaurants, including plenty of Tex-Mex establishments. While many of these restaurants are well known locally and even outside of the Houston metropolitan area, there is one restaurant in particular which has managed to earn quite a reputation on the strength of one of their salsas.

One of the most popular items at Houston’s two Café Red Onion locations is the pineapple salsa, which visitors to the Red Onion have been enjoying for years. Using cilantro and a healthy dose of jalapeno to cut the sweetness of the pineapple, this is a well-balanced salsa, which has rightfully earned its fame.

While the restaurant is not particularly interested in giving out their recipe, understandably enough, the following recipe should be close enough to curb those salsa cravings until you can make your next trip to Houston.

Red Onion Pineapple Salsa

Ingredients –

2 cups canned or fresh chopped pineapple (if using canned, use some of the juice as well)
2 tbsp cilantro, chopped
1 jalapeno, chopped finely
Juice of 1 lime
Salt, to taste

Preparation:

Provided you have a food processor, this is an exceptionally easy salsa to prepare. Simply chop your ingredients and add them to the food processor, then give the salsa a few pulses until it is blended yet still chunky – you definitely do not want a puree here. After blending, refrigerate for a few hours and serve.

This pineapple salsa recipe is a natural fit with chips as well as with seafood, vegetable dishes and really, just about everything else too! For Houston residents, Café Red Onion pineapple salsa is a frequent craving; and even if you have never been to Texas, you will understand exactly why once you have tasted this recipe for yourself.

There is nothing quite like a well made pineapple salsa recipe; and there are few pineapple salsa recipes out there which are both as simple to prepare and as delicious as this one. Even though this recipe can result in a salsa which is a little on the spicy side, even people who are normally a little squeamish about hot peppers tend to love this salsa; the heat and the sweetness of this pineapple salsa balance each other wonderfully, making this a salsa which has an appeal to everyone. This salsa pairs perfectly with virtually any Mexican, South American, or Caribbean dish and deserves a try next time you have got some pineapple on hand.

 

Sweet Pineapple Mango Salsa Recipe

What do pineapples and mangoes have in common? Other than the fact that they are both tropical fruits, they go well in salsa recipes – and in the recipe, which follows, they are paired up in a sweet and tangy salsa, which plays up the flavors of both fruits.

Pineapple and mango salsas are becoming more popular all the time, but it is not every day that you see a salsa featuring both ingredients. It is a shame, since the two work together perfectly in this pineapple mango salsa recipe.

This salsa makes a great condiment for fish dishes, especially salmon. It is also a natural foil for roasted or grilled chicken as well as being wonderful with chips. This salsa is a favorite at picnics and cookouts, but you will find that there is plenty to enjoy here whether you have it indoors or out at any time of the year.

Pineapple Mango Salsa

Ingredients –

1-2 large mangoes, peeled and diced (about one cup)
1 cup pineapple, diced finely (fresh pineapple is best, if available)
½ cup red bell pepper, diced
1 roma tomato, diced
3 tbsp cilantro, chopped
2 scallions, sliced thin
Juice of 1 lime and 1 lemon
1-2 jalapeno peppers, chopped finely (adjust to taste)

Preparation:

While still pretty easy in the grand scheme of things, this recipe can be a little tricky to prepare if you have never had to deal with peeling and chopping a mango before. They are not all that hard to peel with a paring knife, but cooks should be aware that this fruit has a large, flat seed in the center, which needs to be cut around when preparing this pineapple mango salsa recipe.

As for the rest of the ingredients, these are not too much of a challenge. Simply chop your ingredients and combine in a large bowl, stir and refrigerate for a few hours before serving and you are ready to enjoy a slightly different take on salsa, which is the perfect match for seafood dishes and as a dip for tortilla chips.

Like most salsa recipes, there is plenty of room for experimentation here, so do not feel you have to be limited to following the recipe verbatim. There are a lot of possible (and delicious) variations here, such as adding a touch of chipotle pepper to the recipe to balance out some of the sweetness from the fruit and give it a smoky, spicy kick. You are only limited by your imagination here, so give it a whirl and try making a pineapple mango salsa recipe, which is perfect for your own tastes. You may just discover a new family favorite in the process and even not, you are sure to enjoy the results regardless.