Salsa Recipes
Fire Roasted Corn & Avocado Salsa
Ingredients:
2 cans (15 oz) fire roasted corn & peppers, drained
3/4 chopped green or red onions (or more to taste)
1-2 avocados, chopped
1 teaspoon lime juice
1 package Chipotle or Habanero Salsa mix
Water, enough to just cover all ingredients.
Directions:
Place all ingredients except salsa mix and water in medium size bowl.
Stir full package of salsa mix into ½ cup of water for moderately spicy salsa. Combine with other ingredients. Add enough water to just cover ingredients.
Chill, covered, at least 1 hour (preferably over night) for flavors to combine.
To Serve:
Drain off some water before serving if desired. Serve chilled or at room temperature with tortilla chips.
Caramel Apple Salsa
Ingredients:
2-3 cups of chopped apples (Granny Smith or other tart apples, about 2-3 apples)
3-4 teaspoons of lemon juice
3/4 cup dried cherries or Craisens®
1/2 cup raisins
1/2 cup chopped onions, or more to taste
1-1/4 cups apple wine, apple cider (regular or hard), or apple ale
1/2 Cup + 1 tablespoon caramel sundae topping
1 package of Chipotle, Habanero or Tortuga Bay Salsa mix
Directions:
Chop apples in ¼” chunks.
Sprinkle with lemon juice to prevent browning.
Add remaining fruit and onions.
Combine wine, cider, or ale with sundae topping. Dissolve salsa mix in liquid.
Add to apple mixture. Add enough wine, cider, ale or water to just cover apples.
Chill covered at least 1 hour (preferably over night) to combine flavors.
TIP: Pumpkin ale and porter are also delicious with this mix.
To Serve:
Serve cold or at room temperature.
Serve as an appetizer with tortilla chips for dipping (pictured on left above), or drain and serve over a slab of cream cheese with crackers for spreading. TIP: Kick it up a big notch and serve with sharp cheddar or blue brie (pictured on right) above for truly spectacular flavor combinations.
Serve as relish or in place of traditional cranberry sauce with turkey, pork or chicken.
Replace ordinary salsa on pork or chicken tacos.
Cranberry Salsa
Ingredients:
1 package (12 oz – 16 oz) fresh cranberries
2/3 cup orange juice
1/2 cup orange marmalade
1/3 cup chopped green onions, or more to taste
1 package of Chipotle, Habanero or Tortuga Bay Salsa mix
Directions:
Pulse cranberries in food processor until finely chopped.
Slice green onions into 1/4” pieces.
Combine orange juice and orange marmalade in bowl until marmalade is well mixed with juice.
Dissolve salsa mix in liquid.
Add chopped cranberries and onions to juice mixture and stir until well blended.
Chill covered at least 1 hour (preferably over night) to blend flavors.
To Serve:
Serve cold or at room temperature
.
Serve as an appetizer with tortilla chips for dipping, or drain and serve over a slab of cream cheese (or mixed into the cream cheese) with crackers for spreading.
Serve as relish or in place of traditional cranberry sauce with turkey, pork or chicken.
Replace ordinary salsa on pork or chicken tacos.
Drain well and combine with goat cheese or gorgonzola crumbles to use as stuffing for roasted rolled pork loin or chicken breasts.
Watermelon Salsa
Ingredients:
1 medium size watermelon
1/2 cup chopped green onions (or more to taste)
1/3 cup water
1 package of Chipotle, Habanero or Tortuga Bay Salsa mix
Directions:
Chop watermelon into bite size pieces.
Slice green onions into 1/4” pieces.
Dissolve salsa mix in liquid.
Place all ingredients in bowl and stir gently to combine.
To Serve:
Serve cold or at room temperature.
Serve as an appetizer with tortilla chips for dipping (pictured on left above).
Serve as relish for grilled or baked salmon or tuna.
Serve instead of regular taco sauce on fish tacos (pictured on right above).
Mixed Fruit Salsa/Salad
Ingredients:
1 package of Chipotle, Habanero or Tortuga Bay Salsa mix
2 pounds of fresh fruit, chopped if needed (examples: strawberries, melon, blue berries, kiwi fruit, mangos, grapes, black berries, or favorite combination)
3/4 cup chopped green onions (salsa only)
Enough water to cover ingredients
Directions:
Combine salsa mix with ½ cup water.
Chop or slice fruit into bite size pieces (and onions into ¼” pieces for salsa only)
Combine all ingredients and stir gently. Add enough water to just cover.
Chill covered at least 1 hour (preferably over night) to allow flavors to set.
To Serve:
Fruit Salad: Drain all water. Place in serving bowl. Garnish with mint sprigs if desired.
Salsa: Drain some water. Serve chilled or at room temperature with tortilla chips or as relish with most any fish, pork or chicken.