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Using fresh pineapple, mango, cilantro, lime juice and onion, this is a delightfully fresh salsa with a slight kick. This salsa is fairly mild, although the onion does pack some punch. You can add some fresh jalapeno or other pepper if you want it more spicy.
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Gonzalo Martinez grills the chorizo, the cheese, and even the chiles in the salsa for these tacos.
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These cheesy, spicy, tangy salsa verde enchiladas are not only easy to make, but scrumptious as well.
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Chips and salsa are a staple of summer barbecues and potlucks. Usually store-bought and shunted to the end of the buffet, they’re more filler than anything else...
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Get Grilled Salmon with Citrus Salsa Verde Recipe from Food Network
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Get Quick Plantain and Mango Salsa Plate Recipe from Food Network
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Tomatillos and chiles are dry roasted in an iron skillet to make this wonderful, vegan Three Chile Tomatillo Salsa. Great for green chilaquiles.
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Get Golden Squash Blossom Crema: Crema de Flores de Calabaza Recipe from Food Network
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Smooth, ripe avocados taste great with the zip of pepper jack cheese.
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Lasagna rollups get a Mexican makeover when filled with seasoned ground beef and cottage cheese, flavored with salsa, and topped with queso sauce and Mexican-blend shredded cheese.
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Lend a taste of the tropical to the products of your summertime grilling efforts with this recipe for a fruity salsa with watermelon, mango, and pineapple.
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Simmer your leftover tomatoes at the end of the summer with onions, peppers, and vinegar creating the perfect canning salsa for year-round enjoyment.