Salsa Recipes

Mango Salsa

Mango Salsa Recipes

Tomato and Mango Salsa Recipe
   
Ingredients  
  1  small mango  
  1  large tomato, seeded and chopped  
  1/3  cup chopped red onion  
  1/4  cup minced fresh cilantro  
  1  small jalapeño pepper,* seeded and finely chopped  
  2  tablespoons lime juice  
   
Carefully peel skin from mango sections attached to seed. Slice flesh from seed. Chop flesh to measure 1-1/2 cups. Combine all ingredients in small bowl; refrigerate 2 hours. 
 
Carrot Mango Salsa Recipe

Submitted by Ravenhawk

4oz carrots; 1 ripe mango (diced, skinned and pit discarded); 1 small onion sliced 

14oz diced apricots; 2 tablespoons lime juice; 1 tablespoon sugar; 1 teaspoon ground cumin 

half a red pepper; 1 green chilli (seeded, chopped). 

Method: 

Add all ingredients together, stir well for a minute. Serve warmed or chilled as a condiment with chicken or fish. 

RED HOT SALSA Recipe

1 (16 oz.) can tomatoes or 6 peeled
fresh tomatoes (if in season)
1/2 sm. onion, diced
2 jalapeno peppers, chopped
2 garlic cloves, minced
1 tsp. sugar
1 tsp. chili powder
1/2 tsp. salt (more or less)
1/2 tsp. black pepper
1 tbsp. cilantro
2 tbsp. apple cider vinegar

Combine all ingredients in food processor or blender and mix for 10-
15 seconds or until all ingredients are of desired consistency. 

Serve with tortilla chips or as sauce on assorted foods. 

Salsa Italiano

Ingredients 

1 lb. (2 large) fresh tomatoes, seeded and diced
1/2 cup chopped red onion
1 can (2.25 oz.) sliced ripe olives
1 jar (6 oz.) marinated artichoke hearts
2 Tbsp. lemon juice
2 garlic cloves, finely chopped
3 Tbsp. chopped fresh basil
1/4 tsp. crushed hot red pepper flakes
1/4 tsp. salt
1/8 tsp. ground black pepper

Directions 
In a medium bowl, combine tomato, onion and olives. Slice artichoke 
hearts, reserving marinade. Stir sliced artichoke hearts into tomato 
mixture; set aside. In a small bowl, whisk together lemon juice, 
garlic, basil, pepper flakes, salt, black pepper, and 2 Tbsp. 
artichoke marinade. Gently mix dressing with tomato mixture. Serve 
with roast or barbecued chicken. 

Black and White Salsa

1-1/2 Cups Cooked and Drained Black Beans or 1 16-ounce Can Black 
Beans, Drained
1-1/2 Cups Cooked and Drained Great Northern Beans or 1 16-ounce Can 
Great Northern Beans
1 Cup Diced Tomatoes
3 Tablespoons White Wine Vinegar
1/4 Cup Chipped Cilantro
1/4 Cup Chopped Red Onion
2 Tablespoons Chopped Jalapeno Pepper
2 Cloves Garlic, Minced
1/2 Teaspoon Salt and Sugar
1/8 Teaspoon Ground Black Pepper

In medium bowl, toss everything together. Serve.

Pineapple Salsa

2 cans pineapple chunks drained
1 jalapeno cored seeded
1 red bell pepper cored seeded
1 lime-rolled, cut and squeezed
1 sprig fresh cilantro
pinch of salt
few twists of black pepper
1 tablespoon of ex virgin olive oil
 
toss all ingredients into a processor,
serve over grilled fish or with chips

Creamy Salsa Dip

Yield: 5 servings (1/4 cup each)

2 cups DANNON® Plain Yogurt 
1 cup prepared salsa 
3 tablespoons chopped fresh cilantro 
1 teaspoon salt 

1. In a small bowl, combine yogurt and salsa. Mix well. Stir in 
cilantro and salt. Cover and keep refrigerated until ready to use 

Salsa Cheeseburgers

1 package (about 1 1/4 pounds) PERDUE® FIT 'N EASY® Fresh Ground 
Turkey Breast Meat, Ground Turkey, or Ground Chicken 
1 cup Spicy Salsa (recipe follows) or prepared tomato salsa, well 
drained
1 tablespoon chopped cilantro
1/4 teaspoon salt
3/4 cup shredded Cheddar cheese
8 slices French or Italian bread or 4 hamburger rolls
Mayonnaise
Shredded lettuce
Avocado slices
Red onion slices
Additional Spicy Salsa (optional)
Lime or lemon wedges (optional) 



Cooking Instructions: 
Prepare outdoor grill for cooking or preheat broiler. 
In medium bowl, combine ground turkey, 1 cup salsa, cilantro and 
salt. Form turkey mixture into 4 burgers. 
Grill or broil burgers 5 to 6 inches from heat source 5 minutes on 
each side or until no longer pink in center. Just before removing 
burgers from grill, sprinkle cheese over tops; cover and cook about 1 
minute or until cheese melts. 
Grill or broil bread lightly, if desired. Serve burgers between bread 
slices, topping burgers with choice of mayonnaise, shredded lettuce, 
avocado slices, red onion slices and/or additional salsa. Garnish 
with lime or lemon wedges. 
Spicy Salsa: In medium bowl, combine 1 pound ripe plum tomatoes 
(about 5), seeded and finely chopped, 1/4 cup minced white or yellow 
onion, 1 fresh hot green chili pepper, seeded and minced or 2 
tablespoons canned chopped green chilies, 1 garlic clove, minced, 2 
tablespoons lime juice, 1 tablespoon chopped fresh cilantro 
(coriander) sprigs (optional) and salt to taste. 
Cover and refrigerate 30 minutes or up to 24 hours before serving; 
longer storage can reduce salsa's fresh flavor and texture. Makes 
about 1 cup. 



Ready In: 45 minutes 

Servings: Makes 4 servings 

Salsa Chicken Sandwiches

1 package (10 1/2 ounces) frozen breaded chicken breast patties 
4 whole wheat sandwich buns, split 
8 teaspoons purchased black bean dip 
1/4 cup thick-and-chunky salsa 
1/2 cup shredded lettuce 


Cook chicken in oven as directed on package, adding buns, cut side 
up, the
last 3 to 4 minutes of cooking time until lightly toasted. 

Spread bottom half of each bun with 2 teaspoons dip. Top each with 
chicken
patty; spread with 1 tablespoon salsa. Top each with 2 tablespoons 
lettuce
and top of bun. 

Makes 4 sandwiches