Mexican Salsa Recipes

Store-bought salsa is a great shortcut in any Mexican recipe, but making your own salsa brings a burst of flavor to every dish. Try different salsas in different Mexican dishes for creative variations.

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Chipotle Black Bean Chili

From Midwest Living

We used ground beef, jarred salsa, beans, and potatoes to make this soup extra satisfying. Omit the meat to create a hearty vegetarian dish.

Chipotle Black Bean Chili

Stacked Sweet Corn, Bean, and Beef Casserole

From Better Homes and Gardens

Stacked Sweet Corn, Bean, and Beef Casserole

Mexican Tacos Carnitas

From Better Homes and Gardens

Mexican Tacos Carnitas

Mexican Tacos Carnitas

From Midwest Living

Mexican Tacos Carnitas

Zesty Bean Dip & Chips

From EatingWell

Stirring salsa into versatile canned refried beans makes a quick and healthy bean dip. It also works well as a sandwich spread with your favorite vegetables and a sprinkle of cheese.

Zesty Bean Dip & Chips

Salsa Rojo

From EatingWell

Here's a homemade version of the tomato salsa served at taco stands and burrito joints everywhere. Try it with all your favorite Mexican foods--it even works as enchilada sauce.

Salsa Rojo

Southwestern Layered Bean Dip

From EatingWell

Plenty of black beans, salsa and chopped fresh vegetables mean a healthy amount of dietary fiber in this Tex-Mex layered dip. We use reduced-fat sour cream along with full-fat (and full-flavored) cheese to make the dip lighter without compromising great taste. Be sure to have lots of baked tortilla chips on hand when you serve it.

Southwestern Layered Bean Dip

Tijuana Torta

From EatingWell

A Mexican-style torta is just like a burrito, except the "wrapper" is a hollowed-out roll instead of a tortilla. Here it's filled with mashed spiced black beans and a quick guacamole. Take this vegetarian version to another level (and add calcium) by melting Monterey Jack cheese onto the bean side of the sandwich. Serve with: Grilled corn on the cob or Spanish rice.

Tijuana Torta

Tex-Mex Taco Salad

From EatingWell

This version of the chain-restaurant favorite has fresh flavors and a healthy nutritional profile. Vary the heat by varying the type of salsa you use. Baked corn tortilla chips and lime wedges are natural accompaniments.

Tex-Mex Taco Salad

Pecan-Crusted Turkey Tenderloin with Grilled Peach Salsa

From EatingWell

Here we top pecan-crusted turkey cutlets with a mildly spicy grilled peach salsa. It's better to prepare your own turkey cutlets from a whole tenderloin than buy them precut. The precut ones often vary in size and shape, leading to different cooking times. You can also use 4 small boneless, skinless chicken breasts in place of the turkey tenderloin.

Pecan-Crusted Turkey Tenderloin with Grilled Peach Salsa

Southwestern Tofu Scramble

From EatingWell

Cooking crumbled firm tofu in a skillet approximates the fluffy texture of scrambled eggs in this vegetable-studded, vegetarian main dish. Enjoy it for breakfast, lunch or dinner. Serve with steamed corn tortillas, some extra salsa and black beans.

Southwestern Tofu Scramble

Tomato & Avocado Salsa

From EatingWell

You'll love this quick and delicious salsa so much, you'll want to make it for every Taco Night.

Tomato & Avocado Salsa

Grilled Tomatillo Salsa

From EatingWell

Tomatillos are delicious raw, but they take on a sweet, smoky flavor when cooked on the grill. This quick salsa makes a great topping for grilled meats and fish and it's excellent with eggs and corn tortillas. If you like, add some diced avocado just before serving.

Grilled Tomatillo Salsa

Tex-Mex Summer Squash Casserole

From EatingWell

Chiles and cheese turn mild summer squash into a zesty, satisfying casserole. The jalapenos make this dish quite hot; if you prefer a milder version, use a second can of diced green chiles instead.

Tex-Mex Summer Squash Casserole

Black Bean & Tomato Salsa

From EatingWell

Adding canned beans to a spicy salsa is an easy way to boost fiber and improve nutritional value. This salsa is also a good accompaniment for burgers or Scrambled Egg Burritos.

Black Bean & Tomato Salsa

Beer-Battered Fish Tacos with Tomato & Avocado Salsa

From EatingWell

Lovers of fried fish get the taste without all the calories, and the salsa adds a fresh, clean note. To complete the Baja theme, serve with black beans, some diced mango and a bit of light sour cream.

Beer-Battered Fish Tacos with Tomato & Avocado Salsa

Salsa-Roasted Salmon

From EatingWell

Fire up the food processor, add a few simple ingredients, and you've got a vibrant-tasting salsa in minutes. Other fish and even chicken or turkey could stand in for the salmon--adjust the roasting time accordingly.

Salsa-Roasted Salmon

Grilled Shrimp Cocktail with Yellow Gazpacho Salsa

From EatingWell

Yellow tomatoes have a lower acidity than their red cousins and several varieties are among the earliest in the season to ripen. Here they combine with cool cucumber and yellow bell peppers in a refreshing salsa. Grilled shrimp make this dish a more full-flavored and elegant version of shrimp cocktail.

Grilled Shrimp Cocktail with Yellow Gazpacho Salsa

Taco Salad

From EatingWell

A super-quick blend of reduced-fat sour cream and salsa serves double duty as salad dressing and seasoning for the meat in our updated version of Tex-Mex taco salad. Depending on the type of salsa you use, the salad will vary in heat. We keep this version light with lean turkey, but lean ground beef (about 95%-lean) would also keep the nutrition marks reasonable. Just hold the deep-fried tortilla bowl and instead serve this salad with baked tortilla chips and wedges of fresh lime.

Taco Salad

Chili-Rubbed Steaks & Pan Salsa

From EatingWell

Any cut of steak will work for this recipe, but we especially like the flavor and texture of rib-eye with these seasonings; look for steak that has been thinly cut. A cold ale, sweet potato fries and vinegary coleslaw can round out the meal.

Chili-Rubbed Steaks & Pan Salsa

Southwestern Pumpkin Burgers

From EatingWell

Colorful, spicy and fragrant, these delicious burgers are right in style with the contemporary fondness for Southwestern foods, especially when served with Fresh Tomato Salsa.

Southwestern Pumpkin Burgers

Fresh Tomato Salsa

From EatingWell

Fresh and easy, this recipe yields about 5 cups of salsa. Reserve 1 cup for Quick Guacamole and still have enough to serve 8. If you like spicy salsa, use the full amount of jalapenos and add more cayenne pepper.

Fresh Tomato Salsa

Roast Salmon with Salsa

From EatingWell

A simple fresh salsa, chopped to a pleasing texture in the food processor, is all you need to complement succulent roast salmon. This salsa is endlessly versatile, so try it with other fish, chicken breasts or on top of scrambled eggs.

Roast Salmon with Salsa

Slow-Cooker Braised Pork with Salsa

From EatingWell

With just a few ingredients, you can produce a full-flavored, meltingly tender pork stew in your slow cooker. Serve over quinoa or rice.

Slow-Cooker Braised Pork with Salsa

Quick Guacamole

From EatingWell

Use a cup of the Fresh Tomato Salsa to make this easy guacamole. Mash a few avocados, stir in lemon juice and you're done! Guacamole will turn brown if allowed to sit and is best made shortly before serving.

Quick Guacamole

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