Description: Like Apricot Salsa and Mango Salsa, Pineapple salsa is a great topping for grilled fish or chicken dishes. Kids like it a lot, and it turns a boring meal into something special.

Ingredients

• 1 small can pineapple rings, drained
• 1 tablespoon red bell pepper, diced
• 3 green onions, sliced fine lengthwise
• 1/4 teaspoon ground ginger
• 4 tablespoons fresh lemon juice
• 1 tablespoon fresh mint leaves

Instructions

• Cut pineapple rings into 1/4 inch pieces.
• Mix with all other ingredients.
• Chill very well.
• Makes 1 1/2 cups.

Preparation time: 10 minute(s)

Number of servings (yield): 4

Description: Pico de Gallo is a coarsley chopped salsa (also known as Salsa Fresca) consisting of tomatoes, onions, jalapenos, salt and pepper to taste. This is a very easy salsa to make and can be mild to hot depending on how many jalapeno peppers you add to the recipe. Great on chicken and fish.

Ingredients

• 3 medium tomatoes (firm to the touch)
• 1 green onion with the stalk
• 3 jalapenos or serrano peppers to taste
• 1/2 cilantro bunch
• 1 medium sweet yellow onion
• 1 pinch of salt

Instructions

• Dice the tomatoes and onions into little cubes.
• Finely chop the cilantro and jalapenos.
• Toss all the ingredients together and mix well.

Quick notes

You may want to add some lime juice to this. It will help the vegetables from turning brown too quickly and give an extra kick to the mix as well.

Preparation time: 10 minute(s)

Number of servings (yield): 4

Description: The Pasilla pepper is a dried form of the chilaca pepper. It has a pretty low heat rating which makes this not the hottest salsa in the world, but mixed with all these other ingredients, I’ll bet you think it’s one of the tastiest.

Ingredients

• 3 pasilla chiles, cut open, seeded, and veins removed (if possible)
• 1 tablespoon cider vinegar
• 1 tablespoon can tomato sauce
• 1 tablespoon chopped white onion
• 1/4 teaspoon cumin seeds
• 2 black black peppercorns
• 2 teaspons vegetable oil
• 1 roma tomato, fnely chopped
• 2 tablespoos chopped fresh cilantro
• 1/4 teaspoon salt, or to taste

Instructions

• Cut the chile into pieces and submerge into a bowl of hot water to cover, and soak 20 minutes.
• Put the soaked chiles in a blender jar and then discard the water.
• Add the vinegar, tomato sauce, onion, cumin seeds and peppercorn.
• Blend until smooth. (The sauce will be about as thick as ketchup).
• Heat the oil in a small sauce pan add the sauce and cook, stirring, 3 minutes to blend the flavors.
• Transfer to a bowl and cool to room temperature.
• Stir in the tomato, cilantro, and salt. Transfer to a medium bowl and serve.

Preparation time: 20 minute(s)

Cooking time: 5 minute(s)

Number of servings (yield): 8

Description: This is the classic mango salsa recipe. It’s simple and delicious. You can not go wrong with this on chicken or fish, salads, or just as a side dish.

Ingredients

• 1 ripe mango, peeled, pitted, and diced (about 1 cup)
• 1/2 medium red onion, finely chopped
• 1 Jalapeno chile, minced (include ribs and seeds for a hotter taste if desired)
• 2 tablespoons fresh cilantro leaves, chopped
• 3 tablespoons fresh lime juice
• Salt and pepper to taste

Instructions

• Combine all of the ingredients in a bowl.
• Season to taste with salt and pepper.

Preparation time: 10 minute(s)

Number of servings (yield): 6

Description: Habaneros are one of the hottest peppers there are. My forehead is sweating just thinking about this salsa. If you like hot then this will be nirvana for you. For those of us who aren’t extremists, simply put fewer habaneros in there. Bon appetit.

Ingredients

• 5 whole habaneros, seeded (less if desired)
• 10 whole tomatillos, husked and rinsed
• 2 whole Vidalia onions, skinned
• 6 whole sweet red peppers, seeded
• 2 whole smoked habaneros (optional)
• 3 whole chipotle peppers
• 1 tablespoon cumin
• 2 ounces balsamic vinegar

Instructions

• Soak tomatillos in hot water for 10 minutes to loosen and remove husks.
• Rinse de-husked tomatillos.
• Process ingredients in a blender individually in order listed until you reach the dried peppers and place in a non-reactive container (like a ceramic bowl).
• Place dried smoked habaneros and chipotles in a blender and drain juice from mixture in bowl into the blender and process.
• Once blended, add to the mixture in the bowl.
• Add cumin and stir well.
• Drizzle balsamic vinegar over the top.
• Let marinate overnight.

Quick notes

Make sure you wash your hands after handling habanero peppers!

Preparation time: 25 minute(s)

Number of servings (yield): 6

Description: Guacamole is a dip made from avocados. It can be spicy depending upon the addition of chilis used in the preparation of the dip. Guacamole is an excellent pairing with almost any Mexican recipe and can be spread on bread and sandwiches. Avocados, the main ingredient in Guacamole, is an excellent source of protein and monosaturated fat (the good fat), and contain about 250-300 calories per fruit

Ingredients

• 2 California avocados
• 3 tablespoons fresh lemon juice
• 3 tablespoons chopped tomato
• 1/2 teaspoon salt
• 2 tablespoons minced cilantro
• To taste, Jalapeno pepper, minced

Instructions

• Cut the avocados in half and remove the seeds. Scoop out the pulp and place in a bowl. Drizzle the pulp with lemon juice and mash, leaving some chunks. Mix well with remaining ingredients. Add Jalapeno to taste.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

Description: I don’t know about you, but I just love chipotle peppers. I’ll put this salsa on everything from eggs to a steak, and everything in between. This recipe is just so flavorful. I want to hear your thoughts!

Ingredients

• 1/2 pound tomatillos, cut into strips
• 2 teaspoons chipotle chiles, finely chopped (canned ok)
• 1/4 cup onion, finely chopped
• 2 tablespoons cilantro, finely chopped
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon lemon zest
• 1 teaspoon fresh lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper

Instructions

• As always with tomatillos, soak in some hot water for about 10 minutes to help remove the husks.
• Once the husks are removed rinse under tap water.
• In a medium bowl, combine tomatillo, chiles, onion, cilantro, lemon juice, lemon zest, lime juice, salt, and pepper.
• Cover and refrigerate, at least 1 hour and better a day or two, to allow the flavors to mix.

Preparation time: 10 minute(s)

Number of servings (yield): 4

Description: It’s not a salsa, but man this chile rub is awesome on steaks, chicken and fish. This is pretty easy to put together. Rub it on your steaks before you throw them on the grill and then time for a cold one!

Ingredients

• 1/4 cup cumin seeds
• 1 1/2 teaspoons coriander seeds
• 1 teaspoon anise seeds
• 2 tablespoons dried oregano
• 2 tablespoon dark brown sugar
• 1 teaspoon salt

Instructions

• In a dry medium skillet, over medium heat, toast cumin, coriander, anise,and oregano until very aromatic, about 2 minutes.
• Stir and shake the pan constantly while toasting. Take care not to burn or the mixture will taste bitter.
• As soon as the mixture smells toasty and aromatic, transfer to a plate cool.
• Grind to a powder in a spice grinder.
• In a bowl, mix the ground seasonings with the chili powder, brown sugar and salt.
• Can be stored in the freezer in a sealed bag or container about 1 year.

Quick notes

You could use a coffee grinder instead of a spice grinder.

Awesome on steaks, fish and chicken.

Preparation time: 20 minute(s)

Number of servings (yield): 12

Description: Just another classic salsa. Chile de arbol is a very potent, hot chili. They are bright red in color with green stalks. Some times a substitute for Cayenne pepper. This is a very authentic salsa, simple to make. Goes great on just about everything. For lovers of very very hot salsas!

Ingredients

• 24 chiles de arbol
• 1 garlic clove
• 1/4 cup white onion, diced
• 3/4 cup water
• 2 teaspoons oil
• 1/2 teaspoon salt

Instructions

• Sweat the onions, garlic clove (whole, no skin), and chiles in oil over medium heat.
• Be careful not to burn the chiles.
• When the chiles are pliable and slightly browned and the onions and garlic are softened, transfer them to a blender.
• Add 1/4 cup of water and puree.
• When it stops making progress, add another 1/4 cup of water and continue to puree.
• When it appears to be fully blended, add the final 1/4 cup of water and the salt and puree, stopping to scrape down the sides until the salsa is as smooth as possible.
• Makes about 3/4 cup.

Preparation time: 20 minute(s)

Number of servings (yield): 4

Description: Here is another great salsa brimming with flavors. Cherry Tomato Salsa is light, but has subtle flavors that come alive on chicken or beef. Great for grilled foods.

Ingredients

• 2 cups cherry tomatoes, quartered
• 1/2 small red onion, diced (1/2 cup)
• 1/4 cup pimento-stuffed green olives, coursly chopped
• 2 tablespoons drained capers
• 2 tablespoons torn fresh basil leaves
• 1 large clove garlic, minced
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon finely grated lemon zest
• Kosher salt and fresh ground pepper

Instructions

• In a medium bowl, combine the tomatoes, onion, olives, capers, basil, garlic, olive oil, lemon juice, lemon zest, and 1/4 teaspoon each kosher salt and black pepper.
• Let stand 20 minutes.
• Before serving, adjust the lemon juice, salt and pepper to taste.

Quick notes

Great on chicken or beef.

Preparation time: 20 minute(s)

Number of servings (yield): 4