This is a very good salsa recipe. Simple ingredients are boiled and blended to created a flavorful, spicy mixture that’s great with tortilla chips and on Mexican-style foods. The amounts of onions and jalapenos may be varied; canned crushed tomatoes may be substituted for fresh.
Succulent salmon fillets are topped with a tantalizing salsa featuring avocado, tomato, and corn.
Tuna steaks are well-seasoned, lightly pan-fried, and served atop fresh-made mango salsa for a delicious and impressive main course.
Finely chopped Serrano chilies make this salsa nippy and nice. Combine with tomatoes, onions, cilantro and lime juice, and this salsa is ready for dipping.
A very colorful, refreshing summer salmon dish that is full of flavor and a great way to use your garden tomatoes.
This is the ‘salsa de tomatillo’ that I grew up with. It can be used as a sauce for grilled chicken, fish or shrimp, as the basis for green chilaquiles (pour over tortilla chips, shredded cooked chicken and shredded Monterey Jack, then heat under the broiler), and as a dipping sauce for chips. Delicioso!
Emily Morgan 