Beans: If you need a quick dinner, steam some rice while you heat a can of black beans with 1 cup of salsa on medium heat for about 8 minutes.Fill the jars with water and fill the pot with just enough water to come to the top of the jars. Place new or clean mason jars on the rack. Use rice as a side dish or as the base of a stir-fry. Place steamer rack in the bottom of a large (16-qt) stock pot or canning pot. In a pot, mix 1/2 cup of salsa, 1 cup of rice, 2 cups of water, 1 spoonful of olive oil, a pinch of salt, and cook rice as you'd normally do. Rice: Use salsa as a flavor base for your rice.Add sour cream and chopped scallions to finish. Steak and Chicken: Grill your meats as you'd normally do, but place a good amount of salsa on each piece before serving. Ingredients 4 large plum tomatoes (about 1 pound), diced (to yield 2 cups) cup chopped white onion 3 tablespoons chopped fresh cilantro 2 teaspoons minced.Serve with more corn chips or soft tortillas to make a breakfast burrito.

Mix all together and cook like scrambled eggs in a hot pan with olive oil. Salsa, in Spanish, simply means 'sauce' and can take a variety of forms.

Eggs: Add a spoonful of salsa per egg.

If you have leftover salsa after a big party, use it to complement other dishes: Always let the sauce warm to room temperature before serving, and dilute with small amounts of olive oil or hot pasta water as needed if the sauce becomes too thick.Salsa isn't exclusively a dip for chips. Salsa verde will keep for at least a week if refrigerated in a glass jar and sealed with a layer of olive oil. It makes a nice dip for breadsticks or cruditГ©s, and is very good with boiled eggs. Try it on pasta in place of traditional basil pesto, or with roasted vegetables, grilled fish or chicken.

If you don't have the time to dice the tomatoes, you can pulse them a few times in a food processor. This is one of those recipes that only takes 15 minutes to make and tastes a million times better than anything from a jar. Salsa verde improves just about anything it touches. The salsa won't look as pretty, but it will taste just as fabulous. But more than a mere mix of ingredients, salsa de molcajete uses centuries-old techniques to combine flavors, bringing out the best of each. Other versions feature a small amount of fresh basil or rocket, or possibly a fresh red chilli pepper for extra zing. View Recipe: Salsa de Molcajete (Roasted Tomato and Green Chile Salsa) This is archetypal salsa, made from tomatoes, green chiles, cilantro, and lime. 3 cups chopped tomatoes cup chopped green bell pepper 1 cup Onions, raw cup Cilantro, raw 2 tablespoons fresh lime juice 4 teaspoons Peppers, jalapeno. Combine all the ingredients in a bowl.If you want your homemade salsa to have a smoother texturemore like jarredpulse half the salsa in a food processor, then combine it with the remaining chunky half.Cover tightly and refrigerate for up to 5 days. Natural release for 10 minutes, then quick release. Seal and cook on high pressure for 5 minutes. To bulk up the sauce and cut its tanginess, breadcrumbs, stale bread soaked in water or vinegar, boiled potato or chopped boiled egg might be added to salsa verdeвЂ™s basic composition of parsley, garlic, and olive oil. Stir in all remaining ingredients except lime, salt and cilantro. In Piedmont, where salsa verde typically includes anchovy and capers and goes by the name bagnet vert, bollito is served with a selection of additional sauces, including bagnet ross (made with tomato and red bell pepper), mostarda di frutta, mayonnaise, and more. Add the tomato, garlic, jalapeno mixture to a frying pan with a small amount of olive oil. Separately, dice the onions and the cilantro. Super versatile salsa verde or вЂgreen sauceвЂ™ is especially popular in areas of Italy where bollito misto, a stew of boiled meats similar to pot-au-feu, forms part of the traditional culinary context. Blend the tomato, garlic, and jalapeno in a blender.

Salsa recipes