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Our best salsa recipes - 100 recipes

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This Indian-spiced salsa is a delicious fusion of spices

  • 1/2 cup canola oil
  • 1 serrano chile with seeds, sliced
  • 1 cup white onion, thinly sliced
  • 1 teaspoon garam masala
  • 1 pint grape tomatoes, coarsely chopped
  • 2 tablespoons fresh lime juice
  • Salt and freshly ground pepper
  • 1/2 cup coarsely chopped cilantro
4.8/5 (5 Votes)

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1. Cut chicken breast into strips and cook in oil in a skillet over medium heat , add onions for last 3 minutes

  • 1 large chicken breast
  • 1 medium onion, chopped
  • 2 T cooking oil
  • 1 15-16 ounce can hominy, rinsed and drained
  • 1 15-16 ounce can great northern beans, rinsed and drained
  • 1 14 ounce can reduced-sodium chicken broth
  • 1 9 ounce package frozen cooked chicken breast strips
  • 1/4 C lime juice
  • 2 T chopped fresh cilantro
  • 1/4 t ground cumin
  • 1/4 t ground black pepper
  • 12 C shredded colby and monterey jack cheese, monterey jack or cheddar (2 oz)
  • Bottled green salsa( optional)
4.7/5 (13 Votes)

By

In the summer I like to cook in my crock pot

  • In the Crockpot
  • 2-3 Boneless skinless chicken breasts (depending on size)
  • 2 Tbsp cream cheese
  • 1 can Cream of chicken
  • 1/2 cup salsa
  • 1/2 can of rotel tomatoes
  • 1/2 cup of mixed shredded cheese (go ahead add a little more)
  • Sprinkle taco seasoning
  • Put it on a bed of fluffy rice.
  • Toppings
  • Crunched up tortilla chips
  • Canned seasoned black beans
  • MORE SHREDDED CHEESE
4.5/5 (28 Votes)

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Easy to make with only three ingredients, this fiesta chicken recipe is perfect for a weekday dinner

  • 1 jar of salsa (16-ounce)
  • 1 can of Campbell's Condensed Cheddar Soup
  • 2.5 pounds boneless chicken
4.6/5 (17 Votes)

By

1. Cook pasta according to package directions

  • 1/2 lb uncooked penne pasta
  • 1 lb skinless, boneless chicken thighs
  • 1 tablespoon butter
  • 1 clove garlic, minced
  • 2 tablespoons flour
  • 1/2 cup chicken broth
  • 1/4 cup milk
  • 1/2 cup salsa
  • 1/2 package cream cheese, cut into pieces (4 oz)
4.4/5 (31 Votes)

By

It's sort of like a Mexican lasagna, with corn tortillas instead of noodles

  • Nonstick cooking spray
  • 12 ounces chicken breast strips for stir-frying
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 2 teaspoons canola oil
  • 1 medium onion, halved and thinly sliced
  • 3/4 cup red or green Bell pepper, chopped
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1 1/2 cups purchased salsa
  • 4 (6 inch) corn tortillas, coarsely torn
  • 3 ounces reduced-fat Monterey Jack cheese, shredded, about 3/4 cup
  • 1/2 cup cherry tomatoes, quartered or chopped (optional)
  • 1/2 of an avocado, halved, seeded, peeled, and chopped (optional)
  • Corn chips, baked tortilla chips, or broken taco shells (optional)
4.4/5 (33 Votes)

By

Easy and tasty chicken cooks first in the slow cooker to cook it through and make it tender, finish the chicken in ...

  • 6 boneless, skinless chicken breasts
  • 1 jar mild salsa, about 2 cups
  • 1 cup shredded cheese, Mexican blend
4.8/5 (4 Votes)

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Craving some creamy chicken taquitos? These are easy to make and much better than the prepared ones you buy at the ...

  • 3 ounces cream cheese, softened
  • 1/4 cup green salsa
  • 1 tablespoon fresh lime juice (juice from about half a lime)
  • 1/2 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 2 cloves garlic, minced
  • 3 tablespoon chopped cilantro
  • 2 tablespoon sliced green onions
  • 2 cups shredded cooked chicken
  • 1 cup shredded Mexican flavored cheese
  • Small flour or corn tortillas
  • Kosher salt
  • Cooking spray
4.6/5 (15 Votes)

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Serves: 4 / Preparation time: 15 minutes (plus marinating time) Total time: 35 minutes Created by Darlene Zimmerman...

  • 4 (4-ounce) boneless skinless
  • chicken breasts
  • 1 ⁄4 cup pure maple syrup
  • 2 tablespoons
  • reduced-sodium soy sauce
  • 1 tablespoon Dijon mustard
  • 3 cloves garlic, minced, divided
  • 2 medium peaches, diced
  • 1 ⁄3 cup diced red onion
  • 2 tablespoons seeded,
  • minced jalapeno pepper
  • 2 tablespoons chopped fresh
  • cilantropeeled,2 tablespoons lime juice
  • 1 tablespoon plus 1 teaspoon
  • canola oil
  • 1 teaspoon sugar
  • 1 ⁄2 teaspoon ground cumin
  • 1 ⁄4 teaspoon salt
4.6/5 (13 Votes)

By

In a large bowl, combine the tequila, lime juice, hot sauce and vegetable or canola oil

  • 1/2 cuptequila
  • Juice of 4 limes
  • 1 tablespoonhot sauce
  • 1/4 cupvegetable or canola oil
  • 4 bone-in skin-off chicken breasts
  • Salt and ground black pepper
  • 2 tablespoonscilantro leaves; finely chopped
  • 1/4 cupranch salad dressing
  • 1/4 cupsalsa
  • 1 cupshredded monterey jack cheese/cheddar blend
  • 2 cupscorn chips; crumbled
4.6/5 (11 Votes)

By

Step 1 Heat oven to 375°F

  • Taco Ring
  • 1 tablespoon oil
  • 1 1/4 lb boneless skinless chicken breast halves, cut into 1/4 to 1/2-inch pieces
  • 2 cups Green Giant® Valley Fresh Steamers™ Niblets® frozen corn, thawed
  • 1/2 cup chopped green bell pepper
  • 1/3 cup water
  • 1 pkg (1 oz) Old El Paso® taco seasoning mix
  • 1 cup (4 oz) shredded Cheddar cheese
  • 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
  • Topping
  • 1 cup shredded lettuce
  • 1/2 cup chopped tomato
  • 1/4 cup sliced ripe olives
  • Garnish
  • 1/2 cup sour cream
  • 1/2 cup Old El Paso® Thick 'n Chunky salsa
4.5/5 (17 Votes)

By

This salsa is packed with flavor and you can customize the spice level by adding additional peppers to the recipe

  • 1 red onion, chopped
  • 1 white onion, chopped
  • 1 yellow onion, chopped
  • 6 pounds fresh tomatoes, peeled and chopped
  • 2 banana peppers, chopped
  • 3 green bell peppers, chopped
  • 3 (6-ounce) cans tomato paste
  • 1/2 cup white vinegar
  • 2 tablespoons garlic powder
  • 1 1/2 tablespoons salt
  • 1 tablespoon cayenne pepper
  • 1 1/2 teaspoons ground cumin
  • 1/4 cup brown sugar
  • 1/4 cup white sugar
  • 8 pint canning jars with lids and rings
4.1/5 (37 Votes)

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Rockin' Salsa Indian-Spiced Tomato Salsa