Recently, Jorjette sampled more than three dozen salsa recipes, ranging from familiar to exotic and from mild to incendiary. We tried this salsa recipes on grilled chicken, plain rice, and poached shrimp to see how they paired with different foods.
Here are 10 salsa recipes we really liked, and some of our comments
- Chi-Chi’s Chunky Restaurant Salsa. Yum! This is superb. Great big chunks of vegetables.
- Old El Paso Homestyle Garden Pepper Salsa. Packed full of chunky, crunchy vegetables. Has a tangy, mild pepper taste.
- Newman’s Own Pineapple Salsa. A taste of Hawaii. We love the fresh tropical pineapple sweetness. It’s nice and thick.
- Goldwater’s Mohave Mango Salsa. Like a fruit compote-almost a dessert. This is perfect for grilled chicken or fish.
- Santa Barbara Black Bean and Corn Salsa. Hearty! Full of corn and beans. Sort of like chili, but sweeter.
- Santa Barbara Roasted Garlic Salsa. Pieces of garlic deliver the initial flavor; the heat follows. We like the “sassy cilantro” in the background.
- Frontera Habanero Salsa. Good! Comes on slow but strong. Not a thick, heavy salsa, but packs a peppery punch.
- Robert Rothschild Raspberry Garden Salsa. Wonderful fruit salsa, smoky flavor. Good substitute for cocktail sauce when eating shrimp.
- Garden Valley Naturals Organic Black Bean Salsa. Fantastic! Pleasantly sweet. The black beans add texture and substance.
- Desert Gardens Roasted Garlic and Olive Salsa. Good and smoky. Mediterranean flavors at their best-reminiscent of tapenade.
Turn store-bought salsa into your own creations of homemade salsa recipes
Simply stir in with your salsa:
- chopped orange, mango, papaya, or pineapple;
- chunks of avocado and chopped, cooked egg white;
- drained canned hominy;
- minced cilantro, parsley, garlic, onions, scallions, shallots, or hot peppers;
- drained canned black beans and thawed white corn kernels;
- mustard relish;
- toasted ground cumin, fennel, caraway, or anise.
Stir in a skillet over med-low heat for 3 min. Just until fragrant.