Warning: Constant TRUE already defined in /home/davecampbell/foodwatcher.com/wp-content/plugins/amazon-associates-link-builder/plugin_config.php on line 114 Salsa – FoodWatcher
Deprecated: trim(): Passing null to parameter #1 ($string) of type string is deprecated in /home/davecampbell/foodwatcher.com/wp-content/plugins/feedwordpress/feedwordpress.php on line 2022
In the summertime, we tend to keep our meals super easy, but don’t let super easy scare you away. Super easy doesn’t have to be boring. Super easy can be super delicious, just like these Shrimp Bowls. These shrimp bowls have coconut cilantr…
In the summertime, we tend to keep our meals super easy, but don’t let super easy scare you away. Super easy doesn’t have to be boring. Super easy can be super delicious, just like these Shrimp Bowls. These shrimp bowls have coconut cilantro lime rice as the base and are topped with grilled shrimp, our…
Deprecated: trim(): Passing null to parameter #1 ($string) of type string is deprecated in /home/davecampbell/foodwatcher.com/wp-content/plugins/feedwordpress/feedwordpress.php on line 2022
Watermelon salsa is a fun way to use this juicy melon! Combine it with lime, jalapeño, and cilantro for a zingy dip or sauce.
Got melon? Here’s a fun way to use it: in watermelon salsa! Throw cubes of this juicy summer fruit together with lime, jalapeño, and cilantro, and it’s an unexpected spin on the classic Mexican dip. Spoon in mouthfuls with tortilla chips, or it’s great for serving with grilled fish, chicken or tacos. It’s perfect for parties, and this bowl always disappears very quickly at our house!
Ingredients in watermelon salsa
Salsa simply means “sauce” in Spanish, and refers to a wide variety of sauces in Mexican cuisine that can be made with or without tomatoes. The most popular salsa is with red tomatoes, but there dozens of popular variations like corn salsa, peach salsa, mango salsa, and more.
This watermelon salsa uses the same concept as a fresh tomato salsa but uses cubed watermelon instead! We like cutting the cubes pretty small to make it an integrated texture, but you can also leave them in bigger cubes for a larger, chunky look. The ingredients for watermelon salsa are:
Ripe watermelon
Tomato
Red onion
Jalapeño pepper
Cilantro
Lime juice
Granulated sugar
Salt
Best way to cut a watermelon into cubes
Often we used to feel daunted when making watermelon recipes because this melon is notoriously tricky to cut. But here’s a method for how to cut a watermelon that makes it quick, simple and painless:
Cut in half through the middle. Use a large Chef’s knife to slice the watermelon in half through the middle (not lengthwise).
Cut into slices. Flip the half over onto the flat base, then cut it into slices.
Slice of the rinds with a paring knife. Switch to using a small paring knife (using a smaller knife gives you more control). Slice off the rind of each slice.
Cut a grid pattern to make cubes. Switch back to the Chef’s knife. Make a grid pattern to cut the watermelon into cubes.
Tips for making watermelon salsa
Watermelon salsa is like any fresh salsa: the only time consuming part is chopping all the fruits and vegetables! But there are a few things to note about adjusting the flavors. Here are a few notes on the method:
Adjust the heat level to taste. This watermelon salsa recipe comes out mild since we’ve called for removing the jalapeño seeds. But if you like spicy salsas, use some of the seeds: or you can even use the entire pepper.
Add sugar or salt to taste. Depending on the ripeness of your melon, you may want to add additional sugar to the salsa. It also may need a pinch or two more salt: make sure to taste and adjust as necessary!
Storage info
This watermelon salsa tastes best the day it is made. However, it stores up to 2 days refrigerated. It will gather liquid during refrigeration so you may need to drain or use a slotted spoon for serving. We prefer eating it day of, though: with lots of extra tortilla chips!
How to serve it
The best way to serve watermelon salsa? Add a big bag of tortilla chips and you’re in business! It also works great with plantain chips or your favorite dipper of choice. But don’t stop there: it’s a zingy sauce to serve with grilled fish and more. Here are some ideas for serving:
Prepare the watermelon, tomato, onion, jalapeño, and cilantro as listed above.
In a bowl, mix all ingredients gently together with the lime juice, sugar and salt. Serve immediately or wait 5 minutes to let the flavors meld. Taste and add more sugar or salt to adjust the flavor as desired. Serve with chips or with grilled fish, shrimp or chicken, using a slotted spoon to drain juices before serving. Tastes best the day it is made, but it stores up to 2 days refrigerated (it will gather liquid during refrigeration so you may need to drain or use a slotted spoon for serving).
It’s simple to make this corn salsa recipe! Fresh and zesty, it’s perfect with tortilla chips, tacos, and more.
Sure, tomatoes are the most popular ingredient for making a salsa. But what we love almost even better? A good corn salsa recipe! Salsa made with corn is zingy and bright, with sweet pops from the kernels and a zingy flavoring of lime, cilantro and cumin. Use it for dipping tortilla chips, or spoon it onto tacos, into burritos and more! You can make it when sweet corn is in season, or use canned out of season. Here’s how to make it!
Ingredients in corn salsa
Corn salsa is simple to whip up using either fresh or canned corn. Salsa simply means “sauce” in Spanish, and refers to a wide variety of sauces in Mexican cuisine that can be made with or without tomatoes. The most popular salsa is with red tomatoes, but corn salsa is a very popular variation. All recipes vary, but the majority feature tomato, onion, jalapeno and lime. Here are the ingredients in this corn salsa recipe:
Fresh or canned corn
Tomato
Red onion
Cilantro
Jalapeño pepper
Lime juice
Olive oil
Cumin
Sugar and salt
Fresh corn vs canned
Fresh, in season corn on the cob has the best flavor in a corn salsa. While it is only available certain months of the year, the difference is notable. The sweet, juicy flavor is unbeatable!
But for a substitute, canned corn works well too! It has added sugar and salt and a more mellow flavor (it’s partially cooked, so the texture is different as well). While you could use cooked frozen corn as well, we find it doesn’t have quite the same flavor. We prefer fresh or canned!
Whether to boil the corn
This corn salsa is delicious with fresh, in season corn cut right from the cob! The local corn from our farmers market is a bright burst of sweetness! But when it’s out of season, grocery store corn can be less flavorful.
If you’re using out of season corn, we suggest boiling it before making this salsa recipe! This makes the texture a little more pleasant. (You’ll also likely need to add a bit more sugar to the recipe.) You can also boil the corn if you prefer not eating fresh corn. However, it’s perfectly safe to eat fresh corn cut off the cob without cooking it!
Tips for making corn salsa
This corn salsa recipe is quick and simple: it’s mostly a matter of chopping and mixing! Here are a few things to keep mind:
The chopping takes a bit of time, especially if you’re using fresh corn. Here’s a trick for how to cut corn off the cob.
Take care when chopping the jalapeño: avoid touching your eyes and make sure to wash your hands right away! If you like spicy foods, you can include the jalapeño seeds in the salsa (but we prefer it without here).
Season with sugar to taste. Depending on the ripeness of your corn, you may need to add more sugar to taste.
Storage info
Homemade corn salsa lasts up to 4 days refrigerated in a sealed container. It may release more liquid over time, so serve it with a slotted spoon if using in tacos. You also may need to refresh the flavors with a pinch or two of salt.
How to serve it
Once you’ve got your corn salsa made, there are so many ways to use it! Here are a few ways to serve this tasty dip or sauce:
If desired*, boil it first: Place the salt in a large pot of water and bring it to a boil. When the water is boiling, place the corn cobs in the pot. Boil covered for 5 minutes, until bright yellow and cooked through.
Mix all ingredients together. Taste and add a few pinches sugar if desired to bring out the flavor (depending on the ripeness of the corn). For a spicier salsa, you can add the jalapeño seeds if desired. Serve immediately with chips, or wait 5 minutes to let the flavors meld. Also serve with tacos, bowl meals, grilled fish, shrimp, or chicken. Store up to 4 days refrigerated.
Notes
*Boil the corn if it’s not the freshest, in season sweet corn, or if you prefer to eat cooked corn versus fresh. It’s perfectly safe to eat fresh corn without cooking it!
Whenever I am in the mood for a good old nostalgic meal, I usually turn to a classic pb and j, egg salad, grilled cheese, or a Bean and Cheese Burrito. Always comforting and always delicious. I grew up on bean and cheese burritos, but mostly the store …
Whenever I am in the mood for a good old nostalgic meal, I usually turn to a classic pb and j, egg salad, grilled cheese, or a Bean and Cheese Burrito. Always comforting and always delicious. I grew up on bean and cheese burritos, but mostly the store bought freezer burritos that we would pop…
Deprecated: trim(): Passing null to parameter #1 ($string) of type string is deprecated in /home/davecampbell/foodwatcher.com/wp-content/plugins/feedwordpress/feedwordpress.php on line 2022
Inside: This spicy peanut salsa (salsa de cacahuate) is not for the faint of heart with its spicy, but delicious flavor. Learn how to make it today! Spicy peanut salsa, …
Inside: This spicy peanut salsa (salsa de cacahuate) is not for the faint of heart with its spicy, but delicious flavor. Learn how to make it today!
Spicy peanut salsa, or salsa de cachuate in Spanish, is one of the many different types of spicy salsas that Mexico is known for, like this salsa macha. Of course there are mild salsas also, and most can be made more mild depending on how many chilies you add. For example, this salsa verde can be made very spicy or quite mild depending on how many and what type of peppers you add.
This one, however, is going to be pretty spicy no matter what because of the addition of arbol chiles, which are at least 6 times hotter than a jalapeno.
If you are a fan of spicy food and spicy salsas, then this is for you and you will love the smoky flavor and creamy texture.
What is Spicy Peanut Salsa (Salsa de Cacahuate)?
Spicy peanut salsa is a spicy, creamy salsa that goes perfectly with your favorite Mexican “antojitos” or street food. For example, this goes great with tostadas, empanadas, flautas, or just as a spicy dipping sauce with freshly cooked tortilla chips.
This sauce gets its spicy and smoky flavor from the chile de arbol, which is a super spicy pepper that measures between 15,000 and 60,000 on the scoville scale! It has a deep, smoky flavor as well which just takes this recipe to the next level.
This traditional salsa also include roasted peanuts which serve to control the heat a little bit of this spicy salsa.
How do you make Mexican spicy peanut sauce?
Spicy peanut salsa is made with a combination of spicy and smoky ingredients, that are roasted in a skillet before being blended together to form a perfectly creamy and spicy salsa. To make it, you will need to gather the following ingredients:
Unsalted peanuts
Chiles de arbol, dried arbol chiles. You can vary how much you use depending on how hot you want it.
Garlic cloves
White onion
Roma tomato
Vegetable oil, olive oil, or another neutral oil
Chicken bouillon
Salt
A cup of water
Start by heating a large skillet over medium heat and add a squirt of oil. Add the peanuts to the hot oil and fry them for about 5 minutes, moving them constantly so they don’t burn. Next, add the chiles de árbol until they start to change color. You will notice that they have a very pungent smell. I recommend doing this step with the windows up and if you have a vent hood, make sure it is turned on high. The smell can be difficult for people who are roasting arbol chilies for the first time, but if you follow my advice, you should be fine.
After a few minutes, remove the peanuts and chiles from the heat and set aside.
In the same pan, add the tomato, that you have cut into 4 pieces, and then add the onion and garlic also. Cook until softened and then add to a blender or food processor with the chiles and peanuts, chicken bouillon, salt, and water and blend until it reaches your desired consistency. If you do not have chicken bouillon, you can replace it and the water with a cup of chicken broth.
Add the resuulting salsa to a bowl and serve immediately. You can also store it in the refrigerator in an airtight container for about a week if you want to cook it in advance.
This is definitely one of my favorite recipes when I am looking for a spicy salsa. If it has too much heat, go ahead and use less arbol chiles. You can also replace them with a milder chile like the guajillo chile, ancho chiles, or chipotle chiles, but this will change the flavor a little bit.
Heat a large skillet over medium heat and add the oil.
Add the peanuts and toast for about 5 minutes, moving them around constantly so they don't burn.
Add the chiles de arbol and continue cooking for a few more minutes until they take on a slightly darker color. Remove from the heat and set aside.
Cut the tomato into four pieces and add to the pan where you cooked the peanuts and chiles with the onion and garlic and cook for about 2-3 minutes.
Add all of the ingredients to a blender and blend until it reaches your desired consistency. If you want a thinner salsa, you can add additional water.
Serve with your favorite foods or just with tortilla chips.
Inside: Learn how to make the perfect avocado salsa verde, also known as salsa taquera, which is a great salsa recipe to go with your favorite Mexican tacos. In Mexico, …
Inside: Learn how to make the perfect avocado salsa verde, also known as salsa taquera, which is a great salsa recipe to go with your favorite Mexican tacos.
In Mexico, there are an infinite number of salsa recipes. Any home you go to will have their favorite recipeusing basic ingredients and imparting a ton of great flavors. Salsa is a staple in Mexican foods and you will find it at every table and nearly every meal.
One of the great things about salsa is that you can adjust the heat levels by adding or taking away different peppers, or by changing what kind of peppers you use. For example, for today’s avocado salsa recipe, I use serrano peppers and habanero peppers, so it has the perfect amount of heat for me. However, if you want to make it less spicy, you can replace the habaneros with jalapenos and omit the serranos.
What is Salsa Taquera?
This avocado salsa recipe is also called salsa taquera. This is because it is the perfect salsa to serve on your favorite Mexican tacos, like barbacoa tacos, tacos al pastor, carnitas tacos, and more! It uses fresh avocados, a combination of spicy peppers, fresh cilantro, and other simple ingredients. It has the best flavor and a slightly chunky texture which I love.
Throughout Mexico, you will find “taquerias” or tacos stands, all over the city. You can go right up, tell them what kind of tacos you want and have freshly made tacos on your plate in a matter of seconds. There is no need to wait for taco tuesday in Mexico! Usually they have a variety of salsas that you can choose from, and this avocado salsa is always at the top of the list for me since it is one of my favorite salsa recipes.
There are a few different varieties of avocado salsa. For example, some varieties blend all of the ingredients together to make a creamy avocado salsa, while others (like this recipe) include avocado chunks that are added directly to the sasa verde for a different texture. You can serve it on tacos like I explained above, or you can use it as a yummy dip with fresh tortilla chips.
How do you make Avocado Salsa Verde?
The key to this homemade salsa recipe is to use the freshest ingredients. For this particular recipe, you will need to gather the following avocado salsa ingredients:
Fresh Tomatillos
Serrano chile
Habanero chile
Ripe Avocado
Onion (red onion or white onion is fine)
Garlic cloves
Fresh cilantro
Salt
The process is very simple. You will start by making a delicious salsa verde, and then you add in the chopped ingredients at the end to give it this salsa’s signature texture.
Of course it is important to start by washing all of the ingredients first. Once you have done that, add some water to a pot and bring to a boil, adding the serrano peppers (don’t add the habanero to the water, it will be used later).
After 5 minutes, add the tomatillos and let it continue cooking for a few minutes until they start to change color slightly. Remove the peppers and tomatillos from the water and let them cool down.
Once they have cooled, add them to a blender with a little bit of water, the garlic, 1/4 of the onion, a few small pieces of the cilantro, and salt to taste and blend well. Then pour the salsa into a medium bowl and set aside for a moment.
Next, chop the rest of the cilantro and onion and cut the avocado into small chunks. Add the chopped ingredients to the bowl with the salsa and add additonal salt to taste if needed.
Let me know in the comments below how this recipe turned out and what your favorite kind of salsa is to serve with tacos.
Bring about 1-2 cups of water to a boil and add thte serrano peppers.
Cook for 5 minutes and then add the tomatillos, and continue cooking until they start to change colors. Remove the peppers and tomatillos from the water and set aside.
Blend the tomatillos and peppers with the garlic, 1/4 onion, a small amount of cilantro, and salt until smooth. Pour into a bowl and set aside.
Chop the rest of the onion and cilantro and cut the avocado into small chunks.
Deprecated: trim(): Passing null to parameter #1 ($string) of type string is deprecated in /home/davecampbell/foodwatcher.com/wp-content/plugins/feedwordpress/feedwordpress.php on line 2022
There is no one way to make huevos rancheros, the Tex-Mex combination of egg, tortilla, and salsa. For instance, in the Big Bend-region town of Alpine, the huevos rancheros are…
Source
There is no one way to make huevos rancheros, the Tex-Mex combination of egg, tortilla, and salsa. For instance, in the Big Bend-region town of Alpine, the huevos rancheros are...
This cucumber salsa is cool and zesty, pairing this crunchy veggie with jalapeño, cilantro and lime. Ideal for chips, tacos, and more!
Here’s a unique salsa variation everyone should try: Cucumber Salsa! Using this green vegetable instead of tomato is a bit off the beaten path. But turns out, cucumber is just the veggie for pairing with jalapeño, cilantro and lime! It adds a cooling essence and a hydrating crunch to each bite. Zingy and zesty, it’s ideal for dipping chips or showering over tacos. Or, sprinkle it over grilled salmon for a summery meal. Anything goes here!
Ingredients in cucumber salsa
All you need are a handful of ingredients to make a killer cucumber salsa! Like with any salsa, the time is in the chopping. It takes about 15 minutes to chop all the ingredients: but the payoff is immense! Take one bite, and the zingy, crunchy cool flavor will sweep you off your feet. Here’s what you’ll need:
English cucumber (or standard cucumber; see below!)
Red bell pepper
Red onion
Jalapeño peppers
Cilantro
Cumin
Lime juice
Kosher salt
English cucumber vs standard cucumber
This cucumber salsa is best with an English cucumber, but you can use a standard cucumber if that’s what you have on hand! What’s the difference and why is it better in this salsa?
English cucumbers are long and straight, with a thin skin with ridges. The seeds are very small and the flavor is sweeter than a standard cucumber. Because of the thin skin and small seeds, it doesn’t need to be peeled or seeded before eating! The flesh has a bright green color which looks beautiful in recipes. Because the thin skin is so fragile, it’s sold with a plastic covering in the grocery store.
Standard slicing cucumbers are shorter, with thick, dark green skin and very large seeds. The thick skin and seeds can be bitter, so they’re often removed when cooking. You can use it here, but you’ll need to peel and seed it first. The flavor is not quite the same as the English cucumber, but it’s still tasty!
How long does cucumber salsa last?
Homemade cucumber salsa lasts 4 days refrigerated. While it’s best when it’s fresh, it lasts well and the flavor intensifies over time.
Ways to use cucumber salsa
This cucumber salsa is quite versatile: it’s great on its own as a dip, but it’s even more fun combined into a meal! Here are a few ways to serve it:
Chop the English cucumber, bell pepper, red onion, jalapeño peppers, and cilantro as noted above.
Place the vegetables in a medium bowl and mix with the cumin, lime juice, and kosher salt. Taste and adjust flavors as desired. Serve immediately with chips, tacos or grilled fish. Stores refrigerated for up to 4 days.
Deprecated: trim(): Passing null to parameter #1 ($string) of type string is deprecated in /home/davecampbell/foodwatcher.com/wp-content/plugins/feedwordpress/feedwordpress.php on line 2022
So you’d like to DIY your salsa for Game Day or summer barbecues but you’re staunchly opposed to the purchase or consumption of out-of-season tomatoes? Fear not—these two things are not mutually exclusive. There is a happy medium here, and it relies on…
So you'd like to DIY your salsa for Game Day or summer barbecues but you're staunchly opposed to the purchase or consumption of out-of-season tomatoes? Fear not—these two things are not mutually exclusive. There is a happy medium here, and it relies on a can.
Good salsa does not necessarily depend on perfect, fresh tomatoes, the kind you want to eat like an apple on a hot day in July. This is a good thing, since perfectly plump, juicy tomatoes aren’t always available (especially when you want to make salsa in the dead of winter). It depends instead on the right bells and whistles that will spruce up a party-sized can of diced tomatoes like baubles and bulbs on a Christmas tree. (In fact, you could serve this at Christmas! It's red and green! But I digress.)
Deprecated: trim(): Passing null to parameter #1 ($string) of type string is deprecated in /home/davecampbell/foodwatcher.com/wp-content/plugins/feedwordpress/feedwordpress.php on line 2022
Skip the drive thru line, and learn how to make this copycat Taco Bell Vegetarian Black Bean Crunchwrap Supreme! This vegan crunchwrap is loaded with black beans, lettuce, tomato, cheese, and more. In fact, this crunchwrap is much tastier than th…
Skip the drive thru line, and learn how to make this copycat Taco Bell Vegetarian Black Bean Crunchwrap Supreme! This vegan crunchwrap is loaded with black beans, lettuce, tomato, cheese, and more. In fact, this crunchwrap is much tastier than the ones at Taco Bell since it's made with fresh, crisp ingredients. Try it out...
In the summertime, we tend to keep our meals super easy, but don’t let super easy scare you away. Super easy doesn’t have to be boring. Super easy can be super delicious, just like these Shrimp Bowls. These shrimp bowls have coconut cilantro lime rice as the base and are topped with grilled shrimp, our… 
Prep Time:
Yield:
Print Recipe
Pin Recipe
Category:
Method:
Cuisine:
Whenever I am in the mood for a good old nostalgic meal, I usually turn to a classic pb and j, egg salad, grilled cheese, or a Bean and Cheese Burrito. Always comforting and always delicious. I grew up on bean and cheese burritos, but mostly the store bought freezer burritos that we would pop… 
