Six Salsa Recipes! From traditional to cranberry, mango and bananas!

Easy Restaurant Style Salsa
about 1 quart

2 cans diced tomatoes (15 oz size) or use equivalent of fresh, diced
1/2 onion, cut into chunks
1 - 2 t fresh, minced garlic
1/2 - 2 jalapeno peppers (I often use jarred, sliced jalapeno's since we have them on hand all the time)
1 - 2 t honey (I often use sugar free as well and it works great)
1/2 - 3/4 t salt
1/2 t cumin
1 T lime juice (approximate - how limey do you like it? I use the juice of 1 lime)
Cilantro or Parsley - about a tablespoon or two dried or a small handful fresh

Place everything in a blender or food processor and process by pulsing just until blended. Longer for smooth and shorter for more coarse texture. Taste... adjust accordingly with pepper, salt, lime, etc. Serve with tortilla chips. I store in a quart jar in the refrigerator.

Quick and Easy Salsa

1 can diced tomatoes with green chiles
5 jalapeƱo pepper slices (jarred) or one small fresh
1/4 c firmly packed fresh cilantro leaves
1/4 c chopped red onion
1 T fresh lime juice
1/4 t ground cumin
1/4 t garlic powder
1/4 t dried crushed red pepper
1/4 t salt

Drain 3/4 of the liquid from tomatoes. Mix all ingredients well if keeping diced or you can briefly pulse in a food processor or blender just 4 - 6 times for a smoother texture. Cover and chill until serving. Serve with tortilla chips.

Peach Mango Salsa

2 ripe peaches, peeled and diced
1-2 mangoes, peeled and diced
1/2 sweet onion (vidalia, washington, etc.) diced
1 T dried cilantro or parsley
1 T olive (olive, vegetable, canola)
juice of 1 lime
1 t salt
2 T diced green chilies (the mild kind you buy in a can)
1 jalapeno, diced incredibly tiny

Mix and chill 2 hours to let the flavors blend. Serve with tortilla chips or with cinnamon pita chips or even won ton chips.

Banana salsa and Chips

2 c banana, sliced
1/4 c red bell pepper, diced
1/4 c yellow bell pepper, diced
2 T cilantro, chopped
1 jalapeno pepper, seeded and diced
1 Lime
1 T. brown sugar

Combine all ingredients: adjust seasoning to taste. Prepare a least one hour in advance and keep chilled. Use less jalapeno pepper if it is too hot. Serve with tortilla chips.

Cranberry Jalapeno Salsa

1 pkg (12 oz.) fresh or frozen cranberries
1 lime
3/4 cup sugar
1 - 2 jalepeno peppers (how hot do you like it?)
1/4 cup chopped fresh cilantro

Place cranberries, jalapeno and lime into a food processor bowl and process until coarsely chopped. Add sugar and cilantro. Refrigerate relish 2-6 hours to allow flavors blend. Serve chilled or at room temperature with tortillas or as relish to accompany roast turkey.

Black Bean Salsa

1 pound dry black beans, soaked and cooked about one hour until just tender*
1 - 11 oz can white corn, drained
2 - 10 oz cans diced tomatoes with green chilies, drained
2 tomatoes, diced
1 bunch cilantro, chopped
2 cloves of garlic, crushed
Juice of one lime
salt to taste if using dry beans

Mix it all up. Chill overnight. Garnish with additional cilantro if desired. Serve with chips or use in burritos.
*Can use 3 cans of black beans instead

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