In May, we celebrate the many varieties of salsa, and we’re talking food, not the dance, although the two have a lot in common: colorful, spicy, sometimes sweet with lots of variation.
The roots of salsa as a food go way back to the ancient Aztecs, Mayans and Incas. Typically a combination of chiles, tomatoes and spices, served on all types of proteins, salsas are an easy way to spice up your summer gatherings. Here are some of our favorites.
In the kitchens of The Food Channel, we like to get our fruits and veggies in this tasty fresh peach salsa. It’s fresh, refreshing, and the perfect summertime topper for any protein. :90 Seconds in the Kitchen video here with recipe link.
This “green salsa” packs a fresh and spicy flavor. Ideal for chip dipping or for adding extra zest to many Mexican entrees. Recipe with link to how-to video here.
This recipe for mouthwatering pork carnitas tacos features a Mango, Tomatilla and Chipotle Salsa made with mangos, white onion, adobo chipotles and ripe tomatillos. Recipe here.
From the cookbook, Stock the Crock by Phyllis Good, the salsa verde in this recipe sets this Pork Salsa Stew dish apart. It gives the pork a great flavor boost without overwhelming. Recipe here.
Three favorite things: jerk-rubbed chicken, mango and salsa. This recipe for Jerk Rubbed Chicken Skewers with Mango Salsa is Stephen Curry approved, need we say more? Recipe here.
These two fresh and homemade salsa recipes, Avocado Red Onion and Mango Onion, are the perfect dips for your chips and make an amazing topping for any fish or chicken taco entree. Recipes here.
Guest Contributor Roni Proter of Dinner Reinvented shows you how to create crispy coconut shrimp served with fresh pineapple salsa. How-to video here with recipe link included.
Use this Green Tomato Salsa Verde straight up as a sauce for enchiladas, or stir it into a cheese dip or your morning breakfast burrito filling! It’s simply delicious. Recipe here.
From Jim Bailey, The Yankee Chef, this recipe for Salsa Brava, which literally means “wild salsa!” He’s taken that description to the next level and used wild blueberries in this deliciously piquant spreadable, yet dip-able, salsa. Recipe here.
Happy salsa month!