Tostadas

These tostadas made with mashed pinto beans are piled high with salsa, veggies, and cheese for a satisfying (and fun!) weeknight meal.

The post Tostadas appeared first on Budget Bytes.

With the sun working overtime during these hot summer months, I’ve got tacos on my mind (and tortillas in my fridge) 24/7. I love how balanced and fresh Mexican-inspired cuisine can be, and these tostadas are no exception! Crispy tortillas are piled high with mashed pinto beans, salsa, veggies, and cheese for a different spin on your typical taco night. Plus, I love that I can use up any leftover tortillas I have on hand so nothing goes to waste! These are super customizable based on your family’s preferences, so you can add or omit just about anything you want.

close up of a hand holding a tostada.

What Is A Tostada?

The word “tostada” translates to “toasted” in reference to the crispy toasted tortilla shell that serves as the base of the dish. It’s sort of like a flattened taco piled high with filling. It’s also a great way to use up the last of those leftover tortillas that are starting to go stale!

Ingredients

Here’s what you’ll need to make these tostadas:

  • Onion: I used white onion because it was on sale, but yellow or Vidalia will also work well in this recipe.
  • Jalapeño: Adds a bit of heat to the filling.
  • Olive Oil: Helps the filling cook without burning. Neutral cooking oils like canola or vegetable also work well.
  • Pinto Beans: Create a mushy, refried bean-like texture. If you have some leftover, our favorite (Not) Refried Beans can also work well in this recipe!
  • Taco Seasoning: An easy way to add classic Mexican flavors.
  • Water: Helps make the beans easier to mash.
  • Salsa: Adds freshness to the tostadas. I love this Fire Roasted Salsa, but store-bought works just fine.
  • Tostada Shells: These small, crunchy corn tortillas are like a flat hard taco shell. A Mexican open-faced sandwich, if you will!
  • Radishes: Add a delightful, fresh crunch!
  • Slaw Mix: A cheap and easy hack to add extra veggies to this dish.
  • Sour Cream: Adds creaminess and tanginess.
  • Cilantro: Adds a pop of freshness and color.
  • Avocado: Adds a creamy texture. Guacamole also works well.
  • Queso Fresco: Can’t find queso fresco or cotija cheese? Cheddar cheese will do just fine, or omit it altogether.

What Is the Difference Between A Tostada and a Tortilla?

A tostada is a tortilla that has been baked or fried until it is crispy. You can purchase ready-made tostada shells from popular brands like Old El Paso, or you can make your own by baking 6-inch corn tortillas until toasted and crispy.

How to Eat A Tostada

Tostadas are finger foods, so use your hands, not a fork and knife! I like the two-handed method of holding the edges of the tostada and taking bites like a slice of toast. I also like to crack the tostadas into smaller pieces and eat it in smaller bites that way.

side view of tostadas on a piece of parchment paper on a blue table.
holding a tostada over a table topped with tostadas.
Print

Tostadas

These tostadas made with mashed pinto beans are piled high with salsa, veggies, and cheese for a satisfying (and fun!) weeknight meal.
Course Appetizer, Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Calories 535kcal

Ingredients

  • 1 Tbsp olive oil $0.20
  • 1/2 white onion, diced $0.45
  • 1 jalapeño, seeded and diced $0.24
  • 1 1-oz. packet taco seasoning $0.59
  • 2 15-oz. cans pinto beans, drained and rinsed $1.78
  • 1 cup water $0.00
  • 8 tostada shells $0.88
  • 1/2 cup salsa $0.49
  • 3 radishes, julienned $0.37
  • 1/2 14-oz. bag pre-chopped slaw mix $0.99
  • 1/4 cup sour cream $0.31
  • 2 Tbsp chopped fresh cilantro $0.12
  • 1 avocado, sliced $0.99
  • 2 Tbsp crumbled queso fresco $0.35

Instructions

  • Add the olive oil, onions, jalapeño, and taco seasoning mix to a skillet. Stir to combine and cook over medium heat until the onions are soft and glossy.
  • Add the drained and rinsed pinto beans to the skillet with 1 cup of water and simmer for 5-8 minutes, until the beans start to dissolve and break down and the liquid reduces to about 1/2.
  • Remove from the heat and mash the bean mixture together. Set aside.
  • Crumble queso fresco, julienne or slice radishes, mince cilantro, thinly the avocado, and gather your premixed cabbage and salsa of choice.
  • Spread out tostada shells on a cookie sheet and toast in the oven at 350°F for 5 minutes. This makes the tostadas extra crunchy!
  • Assemble tostadas: The tostada shell will be on the bottom, topped with mashed pinto beans.
  • Then, add all other toppings; divide the pre-chopped slaw mix, salsa, sour cream, chopped fresh cilantro, avocado, and crumbled queso fresco between all tostadas. Enjoy!

See how we calculate recipe costs here.

Notes

This recipe is easily made vegan by leaving off the sour cream and cheese. There are amazing vegan substitutes available for both of those ingredients nowadays, too!

Nutrition

Serving: 2tostadas | Calories: 535kcal | Carbohydrates: 69g | Protein: 16g | Fat: 24g | Sodium: 1649mg | Fiber: 19g

how to make Tostadas – step by step photos

onion, jalapeno, and taco seasoning in a frying pan.

Add the 1 Tbsp olive oil, 1/2 diced white onion, 1 seeded and diced jalapeño, and 1 oz. packet of taco seasoning mix to a skillet. Stir to combine and cook over medium heat until the onions are soft and glossy.

step 2: add beans and water

Add the 2 cans of drained and rinsed pinto beans to the skillet with 1 cup of water and simmer for 5-8 minutes, until the beans start to dissolve and break down and the liquid reduces by about 1/2.

step 4: mash the beans

Remove from the heat and mash the bean mixture together.

step 6: chopped veggies on cutting board

Crumble 2 Tbsp queso fresco, julienne or slice 3 radishes, mince 2 Tbsp cilantro, thinly slice the avocado, and gather your premixed cabbage and salsa of choice.

step 6 lay out tostadas and toast

Spread out 8 tostada shells on a cookie sheet and toast in the oven at 350°F for 5 minutes. This makes the tostadas extra crunchy!

step 7: add beans to tostatdas

Assemble tostadas: The tostada shell will be on the bottom, topped with mashed pinto beans.

8 add all the toppings 1 by 1 to tostadas

Then, add all other toppings; divide the 1/2 bag of pre-chopped slaw mix, 1/2 cup salsa, 1/4 cup sour cream, 2 Tbsp chopped fresh cilantro, 1 sliced avocado, and 2 Tbsp crumbled queso fresco between all tostadas. Enjoy!

overhead view of tostadas on a piece of parchment paper on a blue table.

More Recipes with Tortillas

The post Tostadas appeared first on Budget Bytes.

Taco Dip

This 4-ingredient Taco Dip is creamy, super easy to make, and has the perfect amount of spice. It’s great for parties or to treat yourself!

The post Taco Dip appeared first on Budget Bytes.

I’m that person who always chooses queso or spinach dip when I go out to my favorite restaurants. Dips are my absolute favorite appetizer and they’re perfect for sharing at parties and family gatherings. This 4-ingredient Taco Dip is creamy, super easy to make, and has the perfect amount of spice. Toppings are optional but I loved adding some tomatoes, jalapeños and sliced green onions on top of mine. And you don’t have to wait until the next big event to make this taco dip recipe…treat yourself this weekend to some chips & dip, you deserve it!😉

Overhead view of a serving bowl full of taco dip, topped with cherry tomatoes and jalapenos and chips served on the side.

What’s In Taco Dip?

When I say this dip recipe is super easy, I really mean it. It’s one of those recipes you can memorize after making it one time and it’s easy to keep all the ingredients on hand for whenever you want to whip up a quick batch. For this taco dip we simply used cream cheese, sour cream, taco seasoning, and a little bit of salsa. That’s it! You can customize it by adding your favorite toppings or keep it simple and enjoy with lots of tortilla chips!

Can I Add Meat?

Oftentimes you may see taco dip made similar to our 7 layer dip recipe with ground beef added and layered with lots of veggies. I opted for a simpler version that can be made quickly with fewer ingredients, but still packs in lots of those Mexican-inspired flavors that I love. With that being said, you can definitely add some seasoned taco meat if you want to make this dip more filling. I suggest adding ½ lb. of seasoned ground beef on top of the cream cheese layer, then finish with your favorite toppings.

Topping Ideas

I love adding my favorite nacho-style toppings to this creamy dip. You can keep things simple like we did with a few tomatoes, sliced jalapeños, and sliced green onions or have fun adding any of these toppings listed below:

Making It Ahead & Storing Leftovers

You can easily make this taco dip ahead of time and just wait to add on any extra toppings. Follow the recipe listed below then cover the dip tightly with plastic wrap or in an airtight container and place it in the refrigerator until you’re ready to serve. Store any leftovers covered tightly in the refrigerator for up to 3 days.

Side view of a hand scooping some taco dip with a tortilla chip.
Overhead view of Taco Dip in a serving bowl with a chip scooping some out.
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Taco Dip

This 4-ingredient Taco Dip is creamy, super easy to make, and has the perfect amount of spice. It’s great for parties or to treat yourself!
Course Appetizer, Dip
Cuisine American
Total Cost $3.98 recipe / $0.40 serving
Prep Time 10 minutes
Total Time 10 minutes
Servings 10 (about 1/4 cup each)
Calories 128kcal

Equipment

Ingredients

  • 8 oz. cream cheese, softened* $1.85
  • 1 cup sour cream $1.12
  • 2 Tbsp taco seasoning** $0.59
  • 1/4 cup salsa $0.42

Instructions

  • In a large bowl combine the softened cream cheese, sour cream, taco seasoning, and salsa.
  • Using a hand mixer blend all the ingredients together until completely smooth and the cream cheese is fully incorporated.
  • Add the taco dip to a serving dish and top with your favorite toppings. I topped mine with some grape tomatoes, sliced jalapeño, and sliced green onions. Enjoy!

See how we calculate recipe costs here.

Notes

*Make sure your cream cheese is softened so the ingredients can blend easily and smoothly.
**You can use our homemade taco seasoning recipe or a store-bought taco seasoning packet. The store-bought packets are about 3 Tbsp of seasoning mix. You can use the entire packet for a more intense flavor or measure out 2 Tbsps and save the rest for later. I tested this recipe with 2 Tbsp of seasoning mix vs. the entire seasoning packet, and 2 Tbsp was definitely the way to go!

Nutrition

Serving: 1serving | Calories: 128kcal | Carbohydrates: 3g | Protein: 2g | Fat: 12g | Sodium: 161mg | Fiber: 0.2g

How to Make Taco Dip – Step by Step Photos

Taco Dip ingredients in a white bowl.

In a large bowl combine 8 oz. softened cream cheese, 1 cup sour cream, 2 Tbsp taco seasoning, and 1/4 cup salsa. I like using chunky mild salsa.

Taco Dip mixed together in a white bowl.

Using a hand mixer blend all the ingredients together until completely smooth and the cream cheese is fully incorporated.

Taco Dip spread out in a serving bowl.

Transfer the taco dip to a serving dish or bowl and top with your favorite toppings. I topped mine with some grape tomatoes, sliced jalapeño, and sliced green onions.

Overhead view of Taco Dip in a serving bowl with a chip scooping some out.

Now just grab a bag or tortilla chips and enjoy by yourself or with your family and friends!

The post Taco Dip appeared first on Budget Bytes.

Crock Pot Salsa Chicken

This delicious Crock Pot Salsa Chicken is an easy and versatile option for busy weeknight dinners, plus it’s perfect for meal prep!

The post Crock Pot Salsa Chicken appeared first on Budget Bytes.

Meal prepping is probably the only way I make it through the holidays (or any month of the year, TBH) without losing it. 😅 So here’s a really easy bulk meal prep protein that you can use for multiple meals throughout the week. This Crock Pot Salsa Chicken recipe is such a classic, it’s incredibly easy (no chopping!), and only takes a handful of ingredients to prepare. Plus, there are several ways you can customize salsa chicken if you want to change it up a bit! Bookmark this one, folks, because you’re going to want to make it again and again!

Close up overhead view of salsa chicken in the crock pot with tongs.

Crock pot salsa chicken has been around for ages. In fact, a fancier version of it has been a reader favorite on Budget Bytes since 2011, but you need to know that in its most basic form, it’s still amazing. It’s just too good and too easy to not share. Just wait until you see all the ways you can use this saucy, spicy, super-flavorful shredded chicken!

Ingredients for Salsa Chicken

When I say this salsa chicken recipe is simple, I mean it! Here are the only ingredients you’ll need to make Crock Pot Salsa Chicken:

  • Chicken Breast: I love the way white meat chicken breast shreds, but if you’re more of a thigh person you can definitely do this with thighs, too. Thighs are a bit more forgiving with the cooking time and the sauce will be extra rich!
  • Salsa: This is the main flavor component for this recipe, so make sure you use a really good salsa. I love to use a smoky salsa to add even more depth of flavor. I used Kroger’s Private Selection brand Taqueria Style Salsa, but you can use different salsa flavors to switch it up!
  • Chili Powder: A one-stop shop for flavor, basic chili powder brings a lot of bang for your buck and really deepens the flavor in the sauce.
  • Onion Powder & Garlic Powder: To add even more depth to the flavor, I added a little dose of onion and garlic powder for good measure. Using these two ingredients helps round out the flavor without having to chop a single vegetable!
A plate full of three salsa chicken tacos.

How to Use Crock Pot Salsa Chicken

One of the reasons I love this salsa chicken so much is that you can make one batch and then use it for multiple meals throughout the week. I love to use this shredded salsa chicken for tacos, bowl meals (with rice, cheese, beans, etc.), nachos, burritos, salads, in casseroles, to top a baked potato, or even as a base for a soup!

Salsa Chicken Add-Ins

The simplicity of Salsa Chicken makes it perfect for customizing with add-ins. Here are some other ingredients you can add to make it different every time:

  • Beans: Try adding a drained can of beans, like black beans, pinto beans, or even kidney beans.
  • Vegetables: Add more color and texture to the mix with diced onion, jalapeño, bell peppers, or corn.
  • Cream Cheese or Sour Cream: Give your salsa chicken a creamy finish by stirring in some cream cheese or sour cream after cooking.
  • Lime & Cilantro: Stir fresh lime juice and cilantro into the salsa chicken after cooking for a fresh finish.
  • Spices: Switch up the spices and add something smoky like chipotle chile powder, or your favorite taco seasoning mix.

And don’t forget, you can change the flavor of salsa chicken by using different kinds of salsa! Try a spicy mango salsa, salsa verde, or even a smoky peach salsa for fun!

How to Store Leftovers

This salsa chicken recipe is perfect for meal prep. It stays good in the refrigerator for 3-4 days, but it can also be frozen! To freeze, chill it completely in the refrigerator first, then transfer to the freezer and store for up to three months. I like to divide it into single portions before freezing so I can thaw only the amount I need each time. Thaw the salsa chicken overnight in the refrigerator, then reheat either in a sauce pan over medium, stirring frequently, or in the microwave.

Close up side view of salsa chicken in the crock pot with tongs.
Close up side view of salsa chicken in the crock pot with tongs.
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Crock Pot Salsa Chicken

This delicious Crock Pot Salsa Chicken is an easy and versatile option for busy weeknight dinners, plus it's perfect for meal prep!
Course Dinner
Cuisine American
Total Cost $9.60 recipe / $1.60 serving
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings 6 (¾ cup each)
Calories 90kcal

Equipment

Ingredients

Instructions

  • Place the chicken breasts in the slow cooker. Sprinkle the chili powder, garlic powder, and onion powder over the chicken, then pour the salsa on top.
  • Place the lid on the slow cooker and cook on high for 2.5 hrs or low for 5 hours.
  • Test the chicken to make sure it's tender enough to pull apart with a fork. If not, replace the lid and cook for an additional 30 minutes on high or one hour on low.
  • Shred the chicken with two forks and stir to combine with the salsa and liquid in the pot. Serve hot or refrigerate until ready to use. Add the salsa chicken to your favorite tacos, burritos, nachos, salads, and more!

See how we calculate recipe costs here.

Notes

*If using frozen chicken breast, be sure to thaw it completely before adding to the slow cooker.

Nutrition

Serving: 0.75cup | Calories: 90kcal | Carbohydrates: 6g | Protein: 13g | Fat: 2g | Sodium: 573mg | Fiber: 2g
A plate full of nachos made with salsa chicken.

How to Make Crock Pot Salsa Chicken

Chicken breasts in a crock pot with spices sprinkled over top.

Place three boneless, skinless chicken breasts in a crock pot and sprinkle 2 tsp chili powder, ½ tsp garlic powder, and ½ tsp onion powder over top.

A jar of salsa being poured over top of chicken in the slow cooker.

Pour 16oz. of your favorite salsa over the chicken in the crock pot. (I used Kroger’s Private Selection brand Taqueria Style Salsa).

Cooked salsa chicken in the slow cooker before shredding.

Place the lid on the crock pot and cook on high for 2.5 hours, or low for 5 hours. Test the chicken to make sure it’s tender enough to pull apart with a fork. If not, replace the lid and cook for an additional 30 minutes on high or one hour on low. After cooking it will look a little watery, but don’t worry! Once the chicken is shredded it turns into a nice sauce that coats everything.

Chicken being shredded in the slow cooker with two forks.

Use two forks to shred the chicken and stir it into the sauce in the slow cooker.

Finished shredded salsa chicken in the crock pot.

Once the chicken is shredded, give it a taste and adjust the seasonings if needed. And that’s it! The crock pot salsa chicken recipe is complete and you’re ready to eat!

A burrito bowl made with salsa chicken.

A bowl meal with rice, cheese, and any other fun toppings you have on hand is such a great budget-friendly meal!

The post Crock Pot Salsa Chicken appeared first on Budget Bytes.

Shrimp Bowls with Coconut Cilantro Lime Rice & Pineapple Salsa

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…

Watermelon Salsa

Watermelon salsa is a fun way to use this juicy melon! Combine it with lime, jalapeño, and cilantro for a…

A Couple Cooks – Recipes worth repeating.

Watermelon salsa is a fun way to use this juicy melon! Combine it with lime, jalapeño, and cilantro for a zingy dip or sauce.

Watermelon Salsa

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
How to Cut a Watermelon

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:

  1. Cut in half through the middle. Use a large Chef’s knife to slice the watermelon in half through the middle (not lengthwise).
  2. Cut into slices. Flip the half over onto the flat base, then cut it into slices.
  3. 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.
  4. Cut a grid pattern to make cubes. Switch back to the Chef’s knife. Make a grid pattern to cut the watermelon into cubes.
Watermelon salsa

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!

Watermelon salsa recipe

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:

More watermelon recipes

When it’s watermelon season, you’ve got to take advantage! Here are a few watermelon recipes to try:

This watermelon salsa recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Watermelon Salsa

Watermelon Salsa


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 8

Description

Watermelon salsa is a fun way to use this juicy melon! Combine it with lime, jalapeno, and cilantro for a zingy dip or sauce.


Ingredients

  • 2 cups finely diced fresh ripe watermelon
  • ½ cup diced tomato (optional)
  • ¼ cup diced red onion
  • 1/2 jalapeño pepper, minced and seeds remove
  • ¼ cup finely chopped cilantro
  • 2 tablespoons lime juice
  • ½ teaspoon granulated sugar (optional or more to taste)
  • ¼ teaspoon kosher salt
  • Tortilla chips, for serving

Instructions

  1. Prepare the watermelon, tomato, onion, jalapeño, and cilantro as listed above.
  2. 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). 
  • Category: Appetizer
  • Method: No Cook
  • Cuisine: Mexican Inspired
  • Diet: Vegan

Keywords: Watermelon salsa

A Couple Cooks - Recipes worth repeating.

Corn Salsa

It’s simple to make this corn salsa recipe! Fresh and zesty, it’s perfect with tortilla chips, tacos, and more. Sure,…

A Couple Cooks – Recipes worth repeating.

It’s simple to make this corn salsa recipe! Fresh and zesty, it’s perfect with tortilla chips, tacos, and more.

Corn salsa

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
Corn Salsa

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!

How to cut corn off of cob

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.

Corn salsa recipe

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:

More corn recipes

Want more with fresh or canned corn? Here are some great corn recipes to use this ingredient:

This corn salsa recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Corn salsa

Corn Salsa


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 6

Description

It’s simple and fun to make this corn salsa recipe! It’s fresh and zesty, perfect with tortilla chips, tacos, and more.


Ingredients

  • 2 cups fresh corn kernels (about 3 large or 4 medium cobs) or 15-ounce can corn
  • ½ cup diced tomato (1 medium tomato)
  • ½ cup diced red onion
  • ¼ cup finely chopped cilantro
  • 1/2 jalapeño pepper, seeds removed and minced
  • 2 tablespoons fresh lime juice
  • 1 teaspoon olive oil
  • ¼ teaspoon cumin
  • ¼ teaspoon granulated sugar, plus more to taste
  • ¼ teaspoon kosher salt
  • Tortilla chips, for serving

Instructions

  1. Shuck the corn, removing the silk. 
  2. 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.
  3. Cut the corn off the cob
  4. 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!

  • Category: Appetizer
  • Method: No Cook
  • Cuisine: American
  • Diet: Vegan

Keywords: Corn salsa, corn salsa recipe

A Couple Cooks - Recipes worth repeating.

Bean and Cheese Burrito

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…

Authentic Salsa de Cacahuate (Mexican 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, …

The post Authentic Salsa de Cacahuate (Mexican Spicy Peanut Salsa) appeared first on My Latina Table.

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!

Authentic Spicy Peanut Salsa in a bowl

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.

Salsa de cacahuate in a bowl on a table

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

Ingredients for spicy peanut sauce (mexican salsa de cacahuate)

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.

Chiles de arbol and peanuts in a skillet

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.

tomatoes and onions being cooked for the peanut sauce

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.

Check out these other Mexican Salsa recipes

Authentic Spicy Peanut Salsa in a bowl
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Authentic Spicy Peanut Salsa (Salsa de Cacahuate)

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!
Course Appetizer, salsa, Side Dish
Cuisine Mexican
Keyword authentic salsa, hot salsa, peanuts, spicy
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 16 Tablespoons
Calories 34kcal

Ingredients

  • 1/4 Cup Peanuts Unsalted
  • 1 Handful Chile de arbol
  • 2 Garlic Cloves
  • 1/4 White Onion
  • 1 Roma Tomato Large
  • 1 Tbsp Oil
  • 1 Tsp Chicken Bouillon
  • 1 Tsp Salt
  • 1 Cup Water

Instructions

  • 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.

Nutrition

Serving: 1Tablespoon | Calories: 34kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 0.02mg | Sodium: 180mg | Potassium: 95mg | Fiber: 1g | Sugar: 2g | Vitamin A: 951IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 0.3mg

The post Authentic Salsa de Cacahuate (Mexican Spicy Peanut Salsa) appeared first on My Latina Table.

Authentic Avocado Salsa Verde Recipe (Salsa Taquera)

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, …

The post Authentic Avocado Salsa Verde Recipe (Salsa Taquera) appeared first on My Latina Table.

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.

avocado salsa with chips and peppers

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.

avocado salsa verde with chunks of avocado

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.

avocado salsa verde with a yellow spoon and fresh ingredients

Let me know in the comments below how this recipe turned out and what your favorite kind of salsa is to serve with tacos.

Check out these other Salsa recipes

avocado salsa with chips and peppers
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Avocado Salsa Verde (Salsa Taquera)

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.
Course Appetizer, salsa
Cuisine Mexican
Keyword salsa, salsa taquera, salsa verde
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 10 1/4 cup servings
Calories 45kcal

Ingredients

  • 6 Tomatillos
  • 4 Serrano Peppers
  • 1 Habanero Pepper
  • 1 Avocado
  • 1 Onion
  • 1 Garlic Clove
  • 1 bunch Cilantro
  • Salt to taste

Instructions

  • Wash all of the ingredients
  • 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.
  • Add the chopped ingredients to the salsa and mix.

Nutrition

Serving: 11/4 cup serving | Calories: 45kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 3mg | Potassium: 184mg | Fiber: 2g | Sugar: 2g | Vitamin A: 139IU | Vitamin C: 8mg | Calcium: 8mg | Iron: 0.3mg

The post Authentic Avocado Salsa Verde Recipe (Salsa Taquera) appeared first on My Latina Table.