Green salsa made with tomatillos offers a mouthwatering array of flavors and variations! This tomatillo-avocado salsa verde is a crowd-pleaser and pairs beautifully with tortilla chips, jicama sticks, seafood tacos, cheese enchiladas, grilled meats, or as a tangy dressing for salads. Its vibrant green color and refreshing taste will have you coming back for more!...Read More

We love this easy salsa made with super flavorful dry-farmed tomatoes available at the farmers markets in the late summer and early fall. Feel free to add your own spin to the salsa — see variations below. INGREDIENTS: 1 1/4 lbs. ripe, flavorful dry-farmed tomatoes (about 6, depending on size) 1 (14.5 oz) can of...Read More

Use as an easy dip with corn chips or use as a topping for tacos, burritos or quesadillas. It’s also a delightful topping for grilled fish. INGREDIENTS: 4 ears fresh corn, husks and silk removed 1/2 cup red onion, finely chopped 1/2 ripe tomato, seeded, and finely chopped 2 jalapeño peppers, finely chopped 1/4 cup...Read More

This tropical salsa is great with brie quesadillas, fried fish tacos, or serve with grilled swordfish or halibut. INGREDIENTS: 3 kiwi fruit, small dice 3 mangoes, peeled, cored, small dice 2 red bell peppers, small diced 2 bunches cilantro, chopped 2 serrano chilies, minced 1/4 cup olive oil 1/4 cup lime juice 1 tablespoon sugar...Read More

Versatile! Use as a relish with pork, lamb, chicken, or turkey — or serve as a fresh salsa with corn chips! INGREDIENTS: 2 medium pomegranates, seeded (about 1 ½ cups arils) 1/2 cup finely chopped red onion 1 1/2 tablespoons finely chopped, green jalapeno pepper 1 tablespoon lemon juice 1 tablespoon sugar 1/4 teaspoon salt...Read More

INGREDIENTS: 5 large pomegranates, seeded 5 large oranges, peeled and trimmed into segments 1/3 cup fresh cilantro chopped 5 green onions, ends trimmed thinly sliced 4 tablespoons fresh lime juice 1 1/4 teaspoons ground cumin 3-4 tablespoons fresh jalapeno chili minced, seeded Salt to taste 2 tablespoons extra virgin olive oil METHOD: Break the pomegranate...Read More

INGREDIENTS: 1 lb. of ripe ground cherries, halved (about 2 cups) 1/2 lb. of ripe dry farmed tomatoes or cherry tomatoes, diced (about 1 cup) 1 large jalapeno chili, seeded, finely minced 1/2 cup minced red onion 1 small clove garlic, minced 1/4 cup chopped fresh cilantro leaves 1/2 teaspoon salt Pinch of ground pepper...Read More

This colorful sweet and sour salsa is exquisite over grilled sea bass, halibut, or Dungeness crab cakes. INGREDIENTS: 4 kiwi, peeled and chopped into 1/4 inch dice 2 cups fresh pineapple, chopped into 1/4 inch dice 2 red bell peppers, seeded and chopped into 1/4 inch dice 1 small red onion, finely chopped 1/2 cup...Read More

This zesty citrusy salsa is delicious with holiday tamales or corn chips. INGREDIENTS: 1 (12-oz.) package fresh or frozen cranberries 1 tablespoon orange zest 1 navel orange, peeled, pith removed, and coarsely chopped 1 cup sugar 2 jalapeño peppers, seeded and coarsely chopped 3 tablespoons coarsely chopped crystallized ginger 2 tablespoons finely minced red onion...Read More

This fresh tasting, jewel toned salsa is very easy to make and a nice change from tomato based salsas.  Serve with your favorite corn chips or use as a topping for broiled salmon. INGREDIENTS: 1 1/3 cups diced peeled avocado (about 2 avocados) 3 tablespoons fresh lime juice 2 cups clementine sections (about 6 clementines)...Read More