Salsa Macha
This outside-the box salsa is made from a fragrant blend of toasted chiles, garlic, peanuts, and sesame seeds. Spoon it over Tuna-Avocado Ceviche, grilled fish, quesadillas, tacos, Mexican-style street corn, salad, pizza, or crusty bread.
Salsa Picante
This nutty and toasty dried-chile salsa can gussy up fried eggs, soups, Hearty Mexican Cranberry Beans, braised vegetables, grilled meat and seafood—and even guacamole. Slideshow: More Salsa Recipes
Cranberry Salsa
Got extra fresh cranberries? Try them in this spicy cranberry salsa. It’s equally at home served in a bowl, for scooping up with corn chips, or spread on a turkey sandwich. Slideshow: More Cranberry Recipes
Black Bean and Corn Salsa
No disrespect to store-bought salsa, but this simple, homemade black bean-and-corn version is so much better. You can also toss it with chopped romaine and grilled chicken to make a satisfying salad or taco filling. Can’t get fresh corn? Use 1 1/2 cups thawed frozen corn in place of the fresh. Slideshow: More Salsa Recipes
Peach Salsa
Made in the summer with a juicy peach and ripe cherry tomatoes, this tangy salsa is perfect for scooping up with tortilla chips or spooning over grilled pork chops. Slideshow: More Salsa Recipes
Cantaloupe Pico De Gallo
Chef Harold Moore adds floral, juicy cantaloupe and crunchy cucumber to his classic pico de gallo. It’s the perfect topping for grilled fish tacos. Slideshow: More Salsa Recipes
