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Salsas

Explore 136 recipes, 4 articles, 3 galleries, 32 videos, and more

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Taco Dinner

Ingredients
  • 1 three-and-a-half-pound chicken
  • 1 onion, halved
  • 2 cloves garlic
  • 1 teaspoon black peppercorns
  • 16 six-inch corn tortillas
  • 1 medium head romaine lettuce, washed, dried, and shredded
  • 1 large bunch radishes (about 12), halved and thinly sliced
  • 1 1/2 tablespoons vegetable oil
  • 2 teaspoons white-wine vinegar
  • Coarse salt and freshly ground pepper
  • 1 pound queso fresco, crumbled
  • Salsa Cruda
  • Lime wedges, for serving
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Grilled Swordfish with Nectarine-Onion Salsa

Ingredients
  • 2 pounds (about 6) nectarines, quartered
  • 2 red onions, quartered
  • 2 tablespoons extra-virgin olive oil, plus more for grilling
  • Coarse salt and freshly ground pepper
  • 2 teaspoons Dijon mustard
  • 1 tablespoon plus 1 teaspoon white-wine vinegar
  • 2 teaspoons seeded, minced jalapeno chile
  • 1/4 cup torn fresh mint
  • 6 swordfish steaks (each 1 pound and 1 inch thick)
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Egg-In-The-Hole Toasts With Cherry Tomato Salsa

Ingredients
  • 2 slices whole wheat sandwich bread
  • 1 tablespoon extra-virgin olive oil
  • 2 large eggs
  • 1/4 teaspoon coarse salt
  • 1 small shallot (about 2 tablespoons), finely chopped
  • 6 cherry tomatoes, quartered
  • 1 small fresh hot green chile, (such as serrano; optional), halved lengthwise
  • 2 tablespoons coarsely chopped fresh cilantro
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Fish Tacos with Salsa Verde and Radish Salad

Time:20 mins
Ingredients
  • 1 bunch fresh cilantro (roots and thick stems removed)
  • 4 tablespoons fresh lime juice (from 2 limes)
  • 3 tablespoons olive oil
  • Coarse salt and ground pepper
  • 1/2 bunch radishes (about 4 ounces), trimmed, halved, and thinly sliced
  • 3 scallions, thinly sliced
  • 1/2 jalapeno chile (ribs and seeds removed, for less heat), minced
  • 1 1/2 pounds skinless tilapia fillets (about 4)
  • 1/2 teaspoon ground coriander
  • 12 corn tortillas (6 inches each)
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Rose Gray and Ruth Rogers's Salsa Verde

Other Ideas:
Anchovies, Basil, Capers, Mint, Parsley
Ingredients
  • 1 bunch flat-leaf parsley leaves, picked
  • 1 bunch basil leaves, picked
  • 1 small bunch mint leaves, picked
  • 1/3 cup salted capers, washed and covered in white-wine vinegar
  • 6 anchovy fillets, washed and covered in olive oil
  • 1 heaping teaspoon Dijon mustard
  • 2 tablespoons red-wine vinegar
  • 1/2 cup plus 2 tablespoons extra-virgin olive oil
  • Freshly ground pepper, to taste
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Avocado-Pineapple Salsa

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Cool Papaya Salsa

Other Ideas:
Carrots, Fit to Eat, Mint, Papaya
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Salsa de Chile Pasilla de Oaxaca

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Beastly Beans with Mango Salsa in Cheddar Cups

Ingredients
  • 2 tablespoons fresh lime juice
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon ground cumin
  • Pinch of cayenne pepper (optional)
  • 1 can (15 ounces) black beans, drained and rinsed
  • Coarse salt and freshly ground pepper
  • 1 small ripe mango, peeled and cut into 1/4-inch dice
  • 1/4 cup loosely packed cilantro leaves, finely chopped
  • 1 scallion, thinly sliced
  • 1 small fresh jalapeno chile, seeded and finely chopped
  • 12 ounces sharp orange cheddar cheese, grated on the medium holes of a box grater
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Grilled Pineapple and Avocado Salsa

Other Ideas:
Avocados, Pineapple
Ingredients
  • 1 pineapple, (about 4 1/2 pounds), peeled, cored, and cut into 1-inch-thick rings
  • 1 1/2 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 small Hass avocados
  • 3 tablespoons freshly squeezed lime juice
  • 1 tablespoon minced, seeded jalapeno pepper, (about 1 small pepper)
  • 1/4 cup coarsely chopped fresh cilantro leaves
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