Salsa Recipes - Cookie and Kate

Pomegranate Salsa

Kathryne Taylor — Tue, 19 Dec 2023 20:31:44 +0000

This fresh pomegranate salsa recipe is bursting with sweet-and-spicy flavor. It’s a fun holiday appetizer or wintertime snack. You can serve it with tortilla chips like any other salsa. Of course, a side of guacamole is always a good idea.

For a special Christmas salsa presentation, try it as shown here, with whipped goat cheese as a creamy base and the salsa arranged in a wreath-like shape on top. This variation goes well with sturdy crostini or crisp toasted pita. The whipped goat cheese component is included in the recipe below, and it’s so easy to whip up.

This year, I’m bringing pomegranate salsa to my friends’ annual Christmas party! Lighter and brighter options are always welcome amongst heavy and sweet holiday fare. Let’s start the pomegranate salsa trend together.

Here in the U.S., pomegranates are typically available from the end of September through January. I hope you have the chance to make this recipe while we can.

How to Make Pomegranate Salsa

Start with the pomegranate—you can buy whole pomegranates (you’ll need about two for this recipe) and remove the arils yourself. This is my preferred method for removing the arils. Or to save time, buy pomegranate arils that have already been removed from the fruit (you’ll need about two cups).

In a bowl, simply combine the pomegranate with finely chopped red onion, cilantro, and jalapeño (omit if you’re sensitive to heat). For the best texture, take your time to finely chop these ingredients.

Finally, add lime juice, lime zest (which really ramps up the lime flavor), and salt. Stir it together, and the salsa is ready to eat.

To make the optional whipped goat cheese, bust out the food processor and combine goat cheese, cream cheese, honey, garlic and salt. Process until the mixture is totally smooth and creamy. Spread the mixture across the base of a wide, shallow bowl and arrange the pomegranate salsa around the edges for a wreath-like shape (if you’re making this outside of the holidays, you might just pile it in the center of the dish).

How to Serve Pomegranate Salsa

Serve it on its own with tortilla chips, perhaps with a bowl of guacamole on the side. Or, serve it with whipped goat cheese for a creamy base that goes well with crostini or toasted pita. You’ll find the optional whipped goat cheese component within the recipe below.

Wintery Mexican-inspired entrées that would go well with this pomegranate appetizer include Christmas Enchiladas, Tortilla Soup, Vegetarian Stuffed Peppers and Roasted Veggie Enchilada Casserole.

You could even try pomegranate salsa on tacos. I haven’t tried, but I believe it would be stellar in place of the pineapple salsa in this cheese taco recipe—Halloumi Tacos with Pineapple Salsa & Aji Verde.

For cocktails, try a Ranch Water, Skinny Margarita or Fresh Mezcalita.

More Pomegranate Recipes to Enjoy

Here are just a few more of my favorite pomegranate recipes.

Please let me know how your pomegranate salsa turns out in the comments! I love hearing from you.

Pomegranate Salsa

Author: Cookie and Kate
Prep Time: 20 minutes
Total Time: 20 minutes
Yield: 8 servings
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 11 reviews

This pomegranate salsa recipe is bursting with sweet-and-spicy flavor. It’s a fun holiday appetizer or special wintertime snack. Serve it on its own with tortilla chips, or with whipped goat cheese for a creamy base that goes well with crostini or toasted pita. Recipe yields 8 appetizer servings.

Ingredients

Salsa

2 cups pomegranate arils (about 2 pomegranate’s worth)
⅓ cup finely chopped red onion
¼ cup finely chopped cilantro
1 jalapeño pepper, seeded and finely chopped (use a smaller jalapeño for less heat, or leave in some seeds for more heat)
½ teaspoon lime zest
2 tablespoons lime juice
⅛ teaspoon fine salt

Optional whipped goat cheese

4 to 5 ounces goat cheese
8 ounces cream cheese
1 tablespoon honey
1 small-to-medium garlic clove
⅛ teaspoon fine salt

Serving suggestions: Crostini, toasted pita wedges, sturdy crackers or tortilla chips

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Instructions

To prepare the salsa, combine all of the ingredients in a bowl and gently stir until combined. Taste, and add a little more salt if desired.
To prepare the optional whipped goat cheese, combine all of the ingredients in the bowl of a food processor. Process until the mixture is absolutely smooth and creamy, which could take a couple of minutes, pausing to scrape down the sides of the bowl as necessary.
To serve, use the salsa as-is, or spread the whipped goat cheese into the base of a wide, shallow bowl. Spoon all of the salsa around the perimeter of the bowl. Serve promptly. Leftovers will keep for up to 5 days (the whipped goat cheese will need to warm back to room temperature to spread easily).

Notes

Make it dairy free/vegan: Serve the salsa without the goat cheese, or over guacamole instead. If you have dairy free/vegan guests at a party, serve the goat cheese separately from the salsa.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

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Chipotle Salsa

Kathryne Taylor — Sat, 16 Sep 2023 16:36:22 +0000

Brighten your day with this chipotle salsa recipe! Make it for an afternoon snack with tortilla chips, or serve it alongside your favorite Mexican recipes. This chipotle salsa is a little smoky, somewhat spicy (or downright spicy, if you wish), and totally irresistible.

This salsa is based on my go-to red salsa recipe, with the addition of smoky chipotle peppers. Chipotle peppers are vine-ripened jalapeños that are smoked and dried, so they offer great depth of flavor. For this recipe, we’ll use chipotle peppers in adobo sauce, so they’re ready to blend into the salsa.

This chipotle salsa requires only seven basic ingredients, and the end result tastes so fresh. You’ll need canned tomatoes, onion and garlic, fresh cilantro, jalapeño and chipotle peppers, and fresh lime.

This chipotle salsa is easy to make and comes together in about 10 minutes. Keep reading for a few more tips and the full recipe. I hope you love this one as much as I do.

Chipotle Salsa Tips

To save some time, just roughly chop the garlic and onion. We’ll use the food processor to chop them more finely. I love shortcuts that work!

Fire-roasted tomatoes offer greater depth of flavor than regular canned tomatoes, but not all brands taste good. Muir Glen’s fire-roasted tomatoes never disappoint. We’ll drain off a portion of the tomato juices before adding the tomatoes to the food processor, which prevents the salsa from being too watery.

You’ll find canned or jarred chipotle peppers in adobo sauce in the international aisle of well-stocked grocery stores. To store leftover peppers, transfer the peppers and some of the adobo sauce to a small freezer bag. Squeeze out the air, seal it fully, and flatten the peppers in the bag. Place the bag flat in the freezer and store for up to 6 months. Whenever you need chipotle peppers, simply tear off what you need.

This salsa is inherently a little spicy, and you can make it extra spicy if you’d like. You could omit the jalapeño altogether to make it closer to mild. Since each pepper varies in its spicy level, start with the lower recommended amount of fresh jalapeño and chipotle pepper, then taste and add more chipotle if desired.

Watch How to Make Chipotle Salsa

What to Serve with Chipotle Salsa

Chipotle salsa with tortilla chips will be a welcome snack with any Mexican-inspired recipe, like my Veggie Black Bean Enchiladas or Easy Black Bean Tacos.

For a full spread of appetizers, serve chipotle salsa with Guacamole, Queso, Esquites (Mexican Street Corn Salad) or Elote (Mexican Street Corn) if you’re firing up the grill.

More Homemade Salsa Recipes to Try

Here are a few of my top salsa recipes. Find even more salsas here.

Please let me know how your salsa turns out in the comments! I’m always eager to hear from you.

Chipotle Salsa

Author: Cookie and Kate
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 2 cups
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews

This chipotle salsa recipe is fresh and delicious, with extra depth from smoky chipotle peppers. It’s easy to make with mostly pantry ingredients! Recipe yields 2 cups; double the recipe for a big crowd.

Ingredients

1 can (15 ounces) diced fire-roasted tomatoes*
1 clove garlic, roughly chopped
½ cup roughly chopped white onion (about ½ small onion)
¼ cup lightly packed fresh cilantro leaves
½ medium jalapeño, seeds and ribs removed, and roughly chopped
1 to 3 chipotle peppers in adobo sauce
1 tablespoon lime juice, more if needed
½ teaspoon fine salt

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Instructions

Drain off about half of the tomato juice from the can (about ⅓ cup) and discard it.
In a food processor, pulse the garlic to chop it more finely. Add the tomatoes and all of the remaining juice from the can. Add the onion, cilantro, jalapeño, 1 chipotle pepper, lime juice, and salt.
Process the mixture until it is mostly smooth and no big chunks of tomato or onion remain, scraping down the sides as necessary. Taste, and add another chipotle pepper or 2 if you prefer spicier salsa. Season to taste with additional lime juice and salt, if necessary.
Serve the salsa immediately or store it for later. This salsa keeps well in the refrigerator, covered, for about 10 days.

Notes

*Tomato notes: I like Muir Glen brand fire-roasted tomatoes for reliably great flavor. You can use regular diced tomatoes, but your salsa won’t have the same depth of flavor.

Can I can this salsa? This recipe has not been validated for canning safety. Please do not can this salsa. I recommend this recipe instead.

Leftover chipotle peppers? Transfer the peppers and some of the adobo sauce to a small freezer bag. Squeeze out the air, seal it fully, and flatten the peppers in the bag. Place the bag flat in the freezer. Whenever you need chipotle peppers, tear off what you need!

Nutrition

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Cowboy Caviar

Kathryne Taylor — Fri, 30 Dec 2022 23:15:50 +0000

Y’all know I’m from Oklahoma, right? I grew up eating cowboy caviar, also called Texas caviar. It’s a classic bean salad recipe popular in the South. You can serve it as a side salad or as salsa. Either way, people go crazy for cowboy caviar at potlucks.

Cowboy caviar is made with black-eyed peas and black beans, chopped tomatoes, corn, bell pepper, onion and cilantro tossed in tangy Italian dressing. I typically think of cowboy caviar as a warm weather salad, but it’s made with ingredients that are readily available year-round.

Cowboy caviar is actually perfect for New Year’s if you’re craving something fresh yet hearty, and trying to hit your black-eyed pea quota!

I have one issue with most cowboy caviar recipes—they’re often swimming in store-bought Italian salad dressing. As such, they can be way too oily and contain some unnecessary preservatives. Instead, I whisked together a simple, homemade Italian dressing from scratch. It’s easy to do and tastes fantastic.

This recipe yields a big bowl of dip, but I don’t think you’ll have any trouble polishing it off. I hope you enjoy this cheekily titled delight!

Cowboy Caviar Ingredients

You’ll find the full recipe below. The Italian dressing is made with pantry ingredients. Here’s what you need to know about the fresh ingredients:

Black-Eyed Peas and Black Beans

Beans form the backbone of this healthy salad. Canned beans are fine to use, or you can cook your own if you’d like. One can is equivalent to one and a half cups cooked beans.

Tip: Drain your beans and corn very well before adding them to the bowl. If they’re watery, they’ll dilute the flavor of the vinaigrette.

Corn

Depending on the season and availability, you might prefer to shuck fresh corn, or use frozen corn (simply soak it in cool water until fully defrosted), or open a can of corn.

Tomatoes

Ripe red tomatoes are ideal. When tomatoes aren’t in season, I reach for Roma tomatoes (three to four of them) or cherry tomatoes (one pint would be perfect for this recipe). You could use canned tomatoes, but it will change the flavor and the vibe a bit. Fresh is best.

Bell Pepper and Jalapeño

Red, orange or yellow bell pepper will do. If you can tolerate a little heat, you’ll love the jalapeños. If you’re nervous about the jalapeño, you can reduce the spiciness by using just one of them, and being sure to remove the seeds and membranes before chopping.

Red Onion and Cilantro

I know these ingredients can be polarizing and I promise there’s not too much of either in them in this recipe. Don’t skip them!

Tip: Take care to chop your ingredients small to keep with the “caviar” textural theme.

Optional Avocado

While untraditional, ripe avocado is a welcome addition to this bean salad. Wait to add avocado just before serving so it doesn’t brown, or serve individual portions with a few strips of avocado on top.

Watch How to Make Cowboy Caviar

How to Serve Texas Caviar

Serve your cowboy caviar as a bean salad or as a dip with sturdy tortilla chips. This recipe happens to be vegan and gluten free, so it will please everyone at a party. It’s also a great healthy snack to keep in the fridge and keeps well for several days.

Cowboy caviar is lovely for lunch with a sandwich or quesadilla, or even for breakfast with scrambled or fried eggs and a warm tortilla.

You can also turn this dip into a green salad by serving it on lettuce. Add a squeeze of lime, some crumbled feta and a sprinkle of crushed corn chips or toasted pepitas (green pumpkin seeds).

More Fresh Bean Salads to Make

Love this cowboy caviar? You’ll also enjoy these vibrant bean salads.

Please let me know how your cowboy caviar turns out in the comments! I love hearing from you.

Healthy Cowboy Caviar

Author: Cookie and Kate
Prep Time: 30 mins
Total Time: 30 minutes
Yield: 8 cups
Diet: Vegan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 72 reviews

This cowboy caviar recipe (also known as Texas caviar) is made from scratch with all-natural ingredients! Serve it as a dip, salsa or salad—it’ll be a hit at your next party. Recipe yields a lot of “caviar,” about 8 cups.

Ingredients

Cowboy caviar

2 cans (14 ounces each) black-eyed peas, rinsed and drained, or 3 cups cooked black-eyed peas
1 can (14 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans
1 ½ cups fresh or defrosted frozen corn kernels (about 2 ears of corn), or 1 can (14 ounces) corn, drained
1 ½ cups chopped ripe tomatoes (about ¾ pound)
1 medium red, orange or yellow bell pepper, chopped
¾ cup chopped red onion (about ½ small red onion)
½ cup chopped cilantro, leaves and stems
1 to 2 jalapeños, ribs removed, seeded and finely chopped
1 avocado (optional)

Italian dressing

⅓ cup olive oil
3 tablespoons red wine vinegar or lime juice
2 medium cloves garlic, pressed or minced
1 to 1 ½ teaspoons salt, to taste
1 teaspoon dried oregano
½ teaspoon dried basil
1 teaspoon maple syrup or honey
⅛ teaspoon red pepper flakes
Freshly ground black pepper, to taste

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Instructions

In a large serving bowl, combine the drained black-eyed peas, black beans, corn, chopped tomatoes, bell pepper, onion, cilantro and jalapeño. If you’ll be including avocado, wait to dice it until you’re ready to serve the dip, so it doesn’t turn brown in the meantime.
In a cup, whisk together the dressing ingredients until well blended. Drizzle the dressing over the serving bowl and toss until well mixed. Season to taste with additional salt and pepper. If you’d like the salad to have more of a pickled flavor, add another tablespoon of vinegar, or for more richness, add another tablespoon or two of olive oil.
For best flavor, let the mixture marinate for at least 20 minutes before serving. If you’re adding avocado, mix it in just before serving.

Notes

Serving suggestions: Don’t forget the chips! I also like to turn this dip into a green salad by serving it on lettuce with a squeeze of lime, some crumbled feta and a sprinkle of crushed corn chips or toasted pepitas.
Storage suggestions: This dip keeps well in the refrigerator, covered, for up to 4 days.

Nutrition

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Fresh Pineapple Salsa

Kathryne Taylor — Thu, 02 May 2019 16:59:49 +0000

Looking for a fun, fresh party appetizer? This colorful pineapple salsa recipe will be a big hit. It’s a little sweet, a little spicy, and 100% delicious.

Perhaps pineapple salsa sounds crazy at first glance, but it’s not when you think about it. Tomatoes are technically fruit, too, and they’re also sweet in flavor. If you don’t believe me, I dare you to give this pineapple salsa a try!

I originally adapted this recipe from my mango salsa recipe, and shared it in my cookbook. In the book, I called this recipe “pineapple pico de gallo” because its texture is more similar to traditional pico de gallo.

Unlike my favorite red salsa, you’ll dice the ingredients instead of blitz them together in a food processor. In fact, the smaller you dice the ingredients, the better your salsa turns out.

I’ve been craving this pineapple salsa lately, so I thought I’d share it on the blog, too. Salsa for everyone!

Watch How to Make Fresh Pineapple Salsa

Pineapple Salsa Ingredients

Pineapple salsa is easy to make with basic fresh ingredients. Here’s what you’ll need from the store:

Pineapple: Fresh ripe pineapple, not canned or frozen (they’re way too watery).
Red bell pepper: Bell pepper adds some extra crunch and complementary sweetness.
Red onion: Onion’s pungent, savory flavors balance out the sweetness of the pineapple and bell pepper. I love the contrast of the purple color with the yellow pineapple and red bell pepper.
Jalapeño: Jalapeño also helps counter the sweeter flavors, and offers some spice that makes this salsa irresistible!
Cilantro: No salsa recipe is complete without fresh cilantro. If you dislike cilantro, I still think you’ll appreciate the end result since the cilantro is fairly minimal.
Limes: Sour lime juice brings it all together. If you’ve ever made salsa that tasted lackluster, it probably needed another burst of acidity.

How to Select Fresh Pineapple

Look for a pineapple with nice green leaves. It should yield slightly when you give it a squeeze, but not have any mushy spots. Lastly, give it a sniff at the base—it should smell lightly sweet.

If your pineapple is perfect when you bring it home from the store but you won’t be making salsa for a few days, store it in the refrigerator.

In a hurry? Buy pre-cut fresh pineapple from the produce department and dice it up yourself. It’s more expensive this way, but quicker.

Uses for Pineapple Salsa

Serve it with tortilla chips as a party appetizer, perhaps alongside guacamole or avocado dip and traditional red salsa or salsa verde.
Serve it on tacos. (Recipe coming tomorrow!)
Serve it with any fresh, Mexican-themed meal.
Serve it on lettuce (aji verde would make a great dressing) or treat it like a salad and eat it straight out of the bowl—it’s that good.

Craving more fresh salsas? Here are a few of my favorites:

You’ll find even more Mexican recipes here. Please let me know how you like this salsa recipe in the comments!

Fresh Pineapple Salsa

Author: Cookie and Kate
Prep Time: 20 minutes
Total Time: 20 minutes
Yield: 3 1/2 cups

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 48 reviews

This fresh pineapple salsa recipe will be a big hit at your next party! It’s a little sweet, a little spicy, and 100% delicious. It’s easy to make, too. Recipe yields 3 ½ cups; double it if you’re serving a crowd (1 extra-large pineapple should be just right).

Ingredients

3 cups diced fresh pineapple (about 1 medium)
1 red bell pepper, chopped
½ cup chopped red onion (about ½ small onion)
¼ cup chopped fresh cilantro
1 medium jalapeño*, seeds and ribs removed, finely chopped
3 tablespoons lime juice (from about 1 ½ limes), or more if needed
¼ teaspoon fine sea salt

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Instructions

In a medium serving bowl, combine the pineapple, bell pepper, onion, cilantro, and jalapeño. Add the lime juice and salt, and stir to combine.
Season to taste with additional lime juice (for zing) and/or salt (for more overall flavor) if it doesn’t taste amazing just yet.
For best flavor, let the pico de gallo rest for 10 minutes or longer before serving. It’s best served fresh but keeps well, chilled, for up to 4 days.

Notes

Recipe originally published in my cookbook, Love Real Food.

*Spice level note: I would say that this salsa is well-balanced as written. If you’re worried about the spice level, though, use half of the jalapeño and be sure to remove the ribs and seeds. If you want spicier salsa, add up to two peppers, to taste.

Change it up: Pineapple alternatives include diced mango, strawberries, cucumber, melon, or, of course, tomatoes (the bell pepper is optional in those variations).

Nutrition

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Classic Pico de Gallo

Kathryne Taylor — Tue, 11 Sep 2018 17:58:02 +0000

Do you love pico de gallo like I do? It’s a classic Mexican tomato dip (or sauce) that adds a fresh, healthy, low-calorie boost of flavor to just about any Mexican meal.

When I was little, I piled pico de gallo on my tortilla chips at our nearby Mexican restaurant and called it dinner (refill, please). I didn’t fully appreciate pico de gallo’s wonder, though, until my family traveled to Mexico one summer when I was in college.

We stayed at an all-you-can-eat resort, which meant all-you-can-eat pico de gallo. Their pico de gallo was super fresh and utterly irresistible, and I piled it onto every single meal. Eggs! Tortillas! Beans! Spaghetti, even! Why not?

It’s funny that I’ve shared so many variations on pico de gallo over the years, but never my classic pico de gallo recipe. Today is the day. Let’s make pico de gallo while the tomatoes are still good.

Pico de gallo is so easy to make. You will need only five ingredients (six if you count the salt): ripe red tomatoes, white onion, jalapeño, cilantro, lime and salt. That’s it!

What’s the difference between pico de gallo and salsa?

Pico de gallo shares the same basic ingredients as traditional red salsa, but the preparation methods are different.

Pico de gallo always uses raw, diced ingredients. It’s less wet, and it adds a wonderful chunky texture and substance to tacos and more. Salsa can call for roasted or stewed tomatoes, and is generally closer to a purée in texture.

Both are delicious, both go great with guacamole, and I often layer pico de gallo over salsa for double the flavor (if only you could see my regular burrito bowl order at Chipotle).

Pico de Gallo Translation & Pronunciation

I bet Chipotle calls their pico de gallo “tomato salsa” since it’s easier to say! You might also see it called salsa fresca (fresh sauce). Pico de gallo literally translates to “rooster’s beak,” but no one’s exactly sure why.

Here’s how to pronounce pico de gallo in unofficial Kate-style mark-up: PEE-koh day GUY-yoh.

Watch How to Make Pico de Gallo

How to Make the Best Pico de Gallo

Here are my top tips to ensure that you make the best pico de gallo you’ve ever had.

1) Use ripe red tomatoes.

Ripe tomatoes are absolutely key to making great pico de gallo. Sad pink tomatoes do not make good pico de gallo. Roma tomatoes are a good choice since they are less watery, but use the most beautiful red, ripe tomato variety available. Core your tomatoes and remove the seeds before chopping. Use every last bit of the red tomato flesh inside!

In the winter, you can use cherry tomatoes, which tend to have good flavor year-round. Be prepared to chop them into small pieces, and perhaps give the finished product some extra time to marinate since cherry tomatoes tend to be more firm than most.

2) Chop your ingredients very finely.

Chop your tomato, onion, jalapeño and cilantro finely and you will be rewarded with more flavor in every bite. This is worth the extra effort!

3) Let the onion, jalapeno, lime and salt marinate while you chop the tomatoes and cilantro.

I learned this trick from this recipe. I’ve tested pico de gallo both ways (marinated onion/jalapeño vs. tossing all the ingredients together at once). The marinated onion/jalapeño batches were indeed my most flavorful batches.

Full disclosure: It’s possible that my tomatoes for those batches were better, so I’m not entirely convinced that the method made the difference. This “step” doesn’t take any extra time, though, so I recommend it.

4) Let your pico rest for 15 minutes before serving.

This step gives the flavors time to mingle and brings out their best. As the tomatoes and remaining ingredients rest, the salt draws the moisture out of the ingredients and condenses their flavor.

Try your pico de gallo before and after marinating, and you’ll see what I mean! If you won’t be serving the pico de gallo immediately, you can refrigerate it for several hours or even overnight.

5) Serve with a slotted spoon.

Tomatoes release a good amount of moisture, so you will see some tomato juice pool at the bottom of your bowl. The easiest solution here is to serve your pico de gallo with a slotted spoon or large serving fork.

This way, you don’t transfer a ton of moisture with your pico. Say no to soggy nachos!

Uses for Pico de Gallo

You can basically treat pico de gallo like salsa. It’s a healthy and refreshing condiment welcome on any of the following:

Tacos
Nachos
Quesadillas
Burritos and burrito bowls
Tostadas
Huevos rancheros
Enchiladas
Or serve it as a dip with tortilla chips, of course!

Pico de Gallo Variations

Remember, tomatoes are a fruit! You can simply replace the tomato with other tender fruits like mango, peaches, pineapple strawberries, or even sweet corn, and adjust to taste.

Sometimes, I’ll use red onion instead of white, or add a red bell pepper for crunch, or throw in an avocado. Here are some variations on pico de gallo that I’ve made and loved:

Chunky avocado salsa
Corn salsa
Mango salsa
Peach salsa
Pineapple salsa (or see my cookbook, page 106)
Strawberry salsa

Looking for more classic Mexican dips and sauces to pair with your pico de gallo? Don’t miss my favorite red salsa and guacamole recipe (seriously, they’re the best). More Mexican recipes here!

As always, please let me know how you like this recipe in the comments! I’m excited to hear how you serve your pico de gallo, and please share any tips you might have.

Classic Pico de Gallo

Author: Cookie and Kate
Prep Time: 15 mins
Total Time: 15 minutes
Yield: 4 cups

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 216 reviews

This pico de gallo recipe is fresh, delicious and easy to make! You’ll need only 5 ingredients to make this classic Mexican dip—tomato, onion, cilantro, jalapeño and lime. Recipe yields about 4 cups (about 8 servings).

Ingredients

1 cup finely chopped white onion (about 1 small onion)
1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped (decrease or omit if sensitive to spice, or add another if you love heat)
¼ cup lime juice
¾ teaspoon fine sea salt, more to taste
1 ½ pounds ripe red tomatoes (about 8 small or 4 large), chopped
½ cup finely chopped fresh cilantro (about 1 bunch)

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Instructions

In a medium serving bowl, combine the chopped onion, jalapeño, lime juice and salt. Let it marinate for about 5 minutes while you chop the tomatoes and cilantro.
Add the chopped tomatoes and cilantro to the bowl and stir to combine. Taste, and add more salt if the flavors don’t quite sing.
For the best flavor, let the mixture marinate for 15 minutes or several hours in the refrigerator. Serve as a dip, or with a slotted spoon or large serving fork to avoid transferring too much watery tomato juice with your pico. Pico de gallo keeps well in the refrigerator, covered, for up to 4 days.

Notes

Change it up: Add a diced avocado to the mixture, or see my list provided above the recipe for alternatives to tomatoes.

Cilantro haters: You can significantly decrease the amount of cilantro used, or omit it completely if you insist! I don’t recommend substituting parsley here.

Nutrition

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Chunky Avocado Salsa

Kathryne Taylor — Fri, 24 Aug 2018 12:38:21 +0000

Chunky doesn’t exactly have a ring to it, but let’s call this avocado salsa what it is! This avocado salsa recipe is fresh, hearty and delicious.

It’s basically a hybrid of guacamole and pico de gallo—are you sold yet?

Avocado Salsa Ingredients

This simple homemade salsa requires just six basic ingredients:

Diced ripe avocado
Quartered cherry tomatoes
Chopped red onion
Chopped cilantro
Minced jalapeño
Fresh lime juice

It’s more filling than your average salsa, thanks to the rich and creamy avocado.

How to Make Avocado Salsa

This salsa is easy to make with just a cutting board and a good knife. Wait to dice the avocado until you’re almost ready to serve, but give yourself some time for the chopping and dicing. It’s worth the effort and then some!

Serve this dip at your next party or happy hour at home, and I bet you’ll get a few recipe requests by the end of the night. Speaking of, did you know that eating some healthy fat like avocado or nut butter before drinking will slow your absorption of alcohol? That means you won’t be feeling too silly too soon. Your future self will thank you.

Avocado Tips

Look for avocados that yield just a bit to a gentle squeeze, but avoid using avocados that are mushy or stringy on the inside. If you run into any bruised or brown bits when you cut them open, scoop those out and discard before slicing. I always buy an extra avocado to be sure I get enough good ones.

If you come home with hard, underripe avocados, you can speed their ripening by placing them in a paper bag with a banana or an apple. On the other hand, if your avocados are ripe when you get home but you won’t be making the salsa just yet, place them in the refrigerator to slow their ripening.

Uses for Avocado Salsa

This avocado salsa is more than just a dip! It makes a great taco or burrito filling. Just add refried beans and quick-pickled onions or some shredded fresh cabbage for crunch.

You could also spoon it onto nachos or huevos rancheros or chilaquiles verdes. You really can’t go wrong.

Please let me know how you like this recipe in the comments! I’m excited to hear how you serve it.

Chunky Avocado Salsa

Author: Cookie and Kate
Prep Time: 20 minutes
Total Time: 20 minutes
Yield: 6 servings

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 16 reviews

This avocado salsa recipe is fresh, hearty and delicious! Serve it as party dip, taco filling or more. You’re going to love this easy avocado salsa. Recipe yields about 6 cups.

Ingredients

3 large ripe avocados or 4 small-to-medium avocados, diced
1 pint cherry tomatoes, quartered
1 cup chopped red onion (about 1 small onion)
½ cup finely chopped fresh cilantro
1 to 2 medium jalapeños, seeded and minced (if sensitive to spice, use just 1 or omit)
¼ cup lime juice (from 1 to 2 limes)
1 teaspoon kosher salt or ½ teaspoon fine sea salt, to taste
½ teaspoon ground coriander (optional)*

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Instructions

In a large serving bowl, combine all of the ingredients as listed. Gently toss to combine (don’t over-mix, or the avocados will turn everything green!). Taste, and add more salt if it doesn’t taste quite spectacular enough.
Serve promptly, as the avocado will brown over time. To store leftovers, try to minimize the amount of oxygen by using a container that’s just the right size, or press plastic wrap directly against the avocado. It will keep in the refrigerator this way for 1 to 2 days.

Notes

*Coriander note: I love adding a bit of ground coriander to my Mexican avocado recipes. Coriander is simply ground cilantro seeds, and it adds a subtle layer of flavor. That said, you can omit it if you don’t have it or don’t like it.

Prepare in advance: If you want to be sure your avocado doesn’t brown before the party, I think you could prepare everything but the avocado, toss it all together in a serving bowl, and refrigerate until you’re about ready to serve. Then dice the avocado and gently stir it in.

Nutrition

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Fresh Corn Salsa

Kathryne Taylor — Tue, 10 Jul 2018 15:00:00 +0000

It’s blazing hot outside. Let’s make some corn salsa and turn it into a meal! Like Chipotle’s corn salsa, this version with fresh sweet corn goes great in tacos, burritos (or burrito bowls), and quesadillas.

This refreshing corn salsa would also complement grilled mains, like my go-to veggie burgers. You could even pile this salsa onto greens to make it a salad for lunch—just add a drizzle of olive oil and an extra splash of vinegar, if you’d like.

This corn salsa recipe is made primarily with fresh sweet corn, red onion, cilantro, jalapeño, and lime juice. I added a few basic pantry seasonings for intrigue and oomph—white wine vinegar, chili powder and ground cumin.

This salsa is fresh and bright, and it’s easy to make. The sweet corn steals the show, as it should. I hope you love it as much as I do!

Corn Salsa Notes & Tips

Buy fresh corn and use it promptly. Freshly harvested corn has the sweetest, most delicious flavor, and it loses that flavor as time goes on.

Raw corn is delicious. Yep, I used raw corn kernels in this salsa. The only “cooking” they need is a brief rest (15 to 20 minutes) so they can soak up some lime juice.

You can use any type of sweet corn, though. Want smoky, grilled flavor instead of sweet raw corn? Grill your corn first! Want to save some time, or make this salsa after summer ends? Use frozen corn, defrosted and drained first. Canned corn would be my last resort, but if you like the flavor, by all means!

How to cut corn off the cob: I find it easiest to just lay the corn down on the cutting board (see second photo in this post). Slice off a strip of kernels lengthwise with a sharp knife, rotate so the flat side is against the cutting board, and repeat as necessary. Why? Standing the corn upright sends kernels flying, and doesn’t offer a stable base for cutting.

Avocado is optional. This salsa is nice and simple without it, but the avocado does add some nice creaminess. There is enough lime juice/vinegar in this recipe to keep the avocado green overnight.

Watch How to Make Corn Salsa

More Salsa & Dip Recipes to Enjoy

Please let me know how you like this recipe in the comments section! I’m eager to hear how you serve your corn salsa.

Fresh Corn Salsa

Author: Cookie and Kate
Prep Time: 20 minutes
Total Time: 20 minutes
Yield: 8 servings

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 73 reviews

This fresh corn salsa recipe is the perfect summer appetizer! It’s made simply with sweet corn, onion, jalapeño, cilantro, lime and a dash of chili powder (avocado is optional). Recipe yields about 4 cups salsa.

Ingredients

3 cups raw corn kernels* (from about 4 cobs of shucked sweet corn)
1 cup finely chopped red onion (about ½ medium onion)
Optional: 1 diced ripe avocado
½ cup finely chopped fresh cilantro (about 1 bunch)
1 to 2 medium jalapeños, finely chopped (use 1 for mild-to-medium salsa or 2 for more spicy salsa)
¼ cup lime juice (about 2 limes), to taste
1 tablespoon white wine vinegar
¼ teaspoon chili powder
¼ teaspoon ground cumin
½ teaspoon fine sea salt

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Instructions

In a medium serving bowl, combine all of the ingredients. Stir to combine.
Adjust to taste, if necessary: For more zing, add about 1 teaspoon more vinegar or 1 tablespoon more lime juice. For more flavor overall, add another pinch of salt. For more spice, add more jalapeño.
For best flavor, allow the salsa to marinate for 20 minutes before serving. This salsa keeps well in the refrigerator, covered, for 3 to 4 days.

Notes

Recipe roughly adapted from my black bean salad.

Corn options: I love raw sweet corn here, but you could also use frozen corn, defrosted and drained. Want more smoky flavor? Grill your corn before making this salsa!

Nutrition

The post Fresh Corn Salsa appeared first on Cookie and Kate.

Best Red Salsa (Ready in 10 Minutes)

Kathryne Taylor — Sun, 15 Apr 2018 16:59:37 +0000

Fellow salsa lovers, this recipe is for you. This red salsa recipe offers fresh, authentic Mexican restaurant flavor. The best part? It’s super easy to make with six basic ingredients.

I developed this salsa for my cookbook, since my book wouldn’t have been complete without an amazing homemade salsa recipe. It took me about ten tries to get all the details just right, but man, this recipe was worth it.

I served this salsa at my birthday party and watched my friends’ eyes light up when they tasted it. Everyone asked for the recipe, so I’m sharing it on the blog for you today with all of my salsa tips and tricks.

Fresh salsa any time the craving strikes? Yes, please.

How to Make the Best Salsa

First, buy the right tomatoes. Canned fire-roasted tomatoes offer rich roasted tomato flavor, no cooking required. Since tomatoes are the main ingredient in red salsa, their flavor is key—my favorite brand is Muir Glen. Stock up and you can whip up the best homemade salsa in under 10 minutes.

Drain off some of the excess tomato juice in the can. This step ensures that you won’t end up with watery salsa.

Blitz the garlic in the food processor. That way, you don’t have to chop it by hand or dirty your garlic press.

Roughly chop the onion and jalapeño. Aim for about 1/2″ pieces. This step takes just a minute and ensures that you won’t end up with big hunks of onion or pepper.

Add the remaining ingredients to the food processor: Canned tomatoes, onion, cilantro, jalapeño, lime juice, and salt.

Blend just until you reach your desired consistency. I like my salsa to have some texture to it, so I blend until the ingredients are broken into tiny pieces, but stop before it’s completely smooth.

Adjust to taste, if necessary. You might want some more lime juice or salt. I love this salsa because it offers so much flavor, but it’s not excessively salty like store-bought brands.

Salsa Tips

Want to make this salsa extra-mild? Use less jalapeño, or omit it completely. As written, this salsa is mild-to-medium, depending on the size and heat level of your jalapeño.

Want to make this salsa more spicy? Add the full jalapeño, ribs and seeds remove. To make it extra-spicy, you can include some of the jalapeño seeds, too.

Want to make this recipe for a crowd? The recipe yields 2 cups, but you can easily double or triple it. That’s assuming your food processor is big enough to handle the larger yield. I love my 11-cup Cuisinart food processor, since it handles small and large quantities like a champ (affiliate link).

Want to make this salsa with fresh tomatoes? I wish I could say that you could simply substitute raw tomatoes, but it’s not that simple. I have a roasted tomato salsa recipe in my cookbook, which I highly recommend.

No food processor? You can make this recipe in a blender, too. Just be careful not to blend the salsa past your preferred consistency.

Uses for Homemade Red Salsa

This salsa tastes so much better than store-bought salsas that you’ll never go back. It’s true restaurant-style salsa. Serve it with tortilla chips for the perfect party dip or savory snack.

This red salsa is also fantastic with:

If this recipe sends you on a homemade salsa kick, don’t miss my homemade salsa verde, pico de gallo, fresh mango salsa, strawberry salsa and black bean salad (which can be served as a dip).

Please let me know how this recipe turns out for you in the comments! Your feedback means the world to me, and your star ratings encourage other readers to make the recipe. Thank you!

Watch How to Make Salsa

Best Red Salsa

Author: Cookie and Kate
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 2 cups

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 83 reviews

This incredible red salsa recipe offers fresh, authentic Mexican salsa flavor. It’s so easy to make, too—you’ll need only 6 ingredients and 10 minutes. Recipe yields 2 cups; double or triple the recipe for a crowd.

Ingredients

1 can (15 ounces) diced fire-roasted tomatoes*
1 clove garlic, roughly chopped
½ cup roughly chopped white onion (about ½ small onion)
¼ cup lightly packed fresh cilantro leaves
½ medium jalapeño, seeds and ribs removed, and roughly chopped
1 tablespoon lime juice, more if needed
½ teaspoon fine sea salt

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Instructions

Drain off about half of the tomato juice from the can (about ⅓ cup) and discard it.
In a food processor, pulse the garlic to chop it more finely. Add the tomatoes and all of the remaining juice from the can. Add the onion, cilantro, jalapeño, lime juice, and salt.
Process the mixture until it is mostly smooth and no big chunks of tomato or onion remain, scraping down the sides as necessary. Season to taste with additional lime juice and salt, if necessary.
Serve the salsa immediately or store it for later. This salsa keeps well in the refrigerator, covered, for about 10 days.

Notes

This recipe comes from my cookbook, Love Real Food.

*Tomato notes: I strongly prefer Muir Glen brand fire-roasted tomatoes. They’re organic, come in BPA-free cans, and offer the best flavor I’ve found in canned tomatoes. You can use regular diced tomatoes, but your salsa won’t have the same depth of flavor.

Can I can this salsa? This recipe has not been validated for canning safety, so I do not recommend canning this salsa. I recommend this recipe instead.

Nutrition

The post Best Red Salsa (Ready in 10 Minutes) appeared first on Cookie and Kate.

Fresh Black Bean Salad

Kathryne Taylor — Thu, 13 Jul 2017 12:50:26 +0000

The inspiration for this black bean salad recipe goes way back. It goes all the way back to my very first recipe post over seven years ago. I was just learning to cook for myself after college, and I started making that black bean salsa on repeat.

This Mexican-ish/Southwestern black bean salad recipe is based on my old salsa recipe, but it’s way better.

Back then, Cookie and Kate was just a creative project. Well, Cookie (my dog) and I very much existed, but the blog was just to keep me from losing my mind at a boring office job.

I finally shared that recipe, and realized that I could wrap stories and photos around a healthy, approachable recipe. Seven years later, I work on this blog full-time and have a cookbook under my belt. I’m not bored at work any more! I love what I do. Thank you for letting me do it.

How to Make the Best Black Bean Salad

The base of this recipe is black beans, of course. I used canned beans, so this recipe comes together quickly and easily. Here’s what I changed to make this recipe so tasty:

I switched to a combination of cherry tomato and bell pepper for a more interesting texture, color and flavor.
I added lime zest for extra lime flavor without drowning the salad in liquid.
And, I actually offered amounts of vinegar and salt, since I know better now. Lime juice and white wine vinegar give it such a nice zing.
I served individual portions with fresh avocado on top, rather than mixing the avocado into the salad, since it will deteriorate before the rest does.

How to Serve Black Bean Salad

Like all of my other bean salads, this recipe is great to keep in the fridge on busy weeks. This salad is perfect for parties, too. It’s a healthy side dish on its own. You can also serve it as black bean salsa with tortilla chips.

Here are some ways to keep your leftovers interesting:

Serve it on fresh greens, perhaps with an extra spritz of lime juice for dressing. Feta, avocado and/or crumbled tortilla chips would be great on top.
Pile it onto cheese nachos to make them more redeeming.
Use it as a filling for burritos or quesadillas (just leave as much of the liquid behind in the bowl as possible).
Make Southwestern lettuce wraps—serve spoonfuls of it on butter lettuce, topped with avocado and/or feta. Come to think of it, I’m describing something similar to the Zesty Black Bean and Corn Salad in Lettuce Cups recipe in my book (page 123).

Please let me know how you like this recipe in the comments! I’m always so eager to hear from you and hope you love this bean salad.

Watch How to Make Black Bean Salad

Fresh Black Bean Salad

Author: Cookie and Kate
Prep Time: 20 minutes (plus chill time)
Cook Time: 0 minutes
Total Time: 20 minutes
Yield: 4 to 8 servings

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 149 reviews

This Southwestern black bean salad recipe is healthy and delicious! This fresh black bean salad is perfect for potlucks, parties and busy weeks. Recipe yields 4 large or up to 8 side servings.

Ingredients

3 cans of black beans (15 ounces each) or 4 ½ cups cooked black beans, rinsed and well-drained
2 ears of corn, shucked, or 1 cup of canned corn (drained) or defrosted frozen corn
1 orange, yellow or red bell pepper, chopped
1 cup quartered cherry tomatoes
1 cup chopped red onion (from 1 small onion)
½ cup finely chopped fresh cilantro (about ½ medium bunch)
1 medium jalapeño, finely chopped (keep the seeds for heat if you’d like, or remove them for mild flavor) or 2 tablespoons finely chopped pickled jalapeño
½ teaspoon lime zest (from 1 lime, preferably organic)
2 tablespoons lime juice (about 1 lime), to taste
¼ cup extra-virgin olive oil
¼ cup white wine vinegar
½ teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon salt, to taste
Optional garnishes: sliced avocado, crumbled feta, lime wedges

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Instructions

In a large serving bowl, combine all of the ingredients and toss to combine. Taste, and adjust as necessary until the flavors really pop—I usually add another teaspoon or two of vinegar (you can use lime juice instead, for more mild flavor) and another ¼ teaspoon salt.
Cover and chill to enhance the flavors—preferably for at least 2 hours, or overnight. Serve in individual bowls as is, or with any of the garnishes listed. Leftovers keep well for up to 4 days or so; you might want to wake up the flavors with an extra squeeze of lime juice or tiny splash of vinegar.

Notes

Change it up: Serve this recipe as black bean salsa (you can omit the oil) with tortilla chips. If you don’t like corn, omit it and add an extra cup of quartered cherry tomatoes.

Nutrition

The post Fresh Black Bean Salad appeared first on Cookie and Kate.

Strawberry Salsa

Kathryne Taylor — Tue, 21 Mar 2017 17:28:26 +0000

This strawberry salsa recipe has been haunting me since I spied it in Andrea Bemis’ new cookbook, Dishing Up the Dirt. She also has a blog of the same name. Fair warning: Her beautiful work may inspire you to leave your work and become a farmer.

I thought I’d have to wait a while longer to make it, but I came across the most gorgeous organic strawberries yesterday. Would you just look at those leafy tops? Strawberry salsa was meant to be.

If strawberries seem strange in salsa, consider that tomatoes are also technically fruit. Using strawberries instead is a fun way to change up salsa and Caprese salad iterations, not to mention pizza.

Unfortunately, my strawberries weren’t quite as ripe and juicy on the inside as they appeared to be on the outside. I snapped these photos regardless and let the salsa rest while I went to yoga. When I came back, I was greeted with delicious, juicy strawberry salsa—the lime, honey and salt just needed some time to work their magic.

This strawberry salsa is a beautiful party appetizer or snack, and it’s as flavorful as it is colorful. I’ll definitely be making more batches of it before (and after) ripe summer tomatoes hit the market. I enjoyed my salsa with chips, but I imagine it would be great on crostini, too—maybe with some feta mixed in, or with goat cheese or ricotta layered in between.

You might also be compelled to go at it with a fork (I guess civilized people would call this “salad”). Be sure to check out Andrea’s book for more fresh, seasonal cooking inspiration. It’s an absolute stunner!

Strawberry Salsa

Author: Cookie and Kate
Prep Time: 10 mins
Total Time: 10 minutes
Yield: 4 servings

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 18 reviews

This strawberry salsa recipe is delicious, colorful and easy to make! It’s the perfect spring or summer party appetizer. Recipe yields enough salsa for about 4 to 6 snacking portions, although I managed to polish it all off myself in under 24 hours.

Ingredients

Juice and zest from 1 medium lime
1 ½ teaspoons honey or maple syrup
Pinch of fine sea salt
1 pint of strawberries, hulled and diced
1 jalapeño pepper, seeded and chopped (use a smaller jalapeño for less heat, or leave in some seeds for more heat)
½ small red onion, chopped
½ cup chopped fresh cilantro
Freshly ground black pepper, to taste
Chips for serving

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Instructions

In a large bowl, whisk together the lime juice and zest, honey and salt. Stir in the strawberries, jalapeño, onion and cilantro. Add pepper, to taste, and mix well. Adjust the seasonings if need be (you might like a little more lime for acidity, honey for sweetness, or salt if it’s just not quite right yet).
If your strawberries are nice and juicy, you can serve immediately, with chips. My salsa needed some time to marinate before it was juicy and awesome (about 30 minutes should do it). Store leftovers in an airtight container in the fridge for up to 3 days.

Notes

Recipe minimally adapted, with permission, from Dishing Up the Dirt by Andrea Bemis.
Why buy organic? Strawberries are at the top of the dirty dozen list and jalapeños are also of concern. Citrus zest can be contaminated with pesticides so I always try to use organic citrus when zest is involved.
Make it vegan: Use maple syrup instead of honey.
Andrea’s tip: “When chopping fresh herbs like cilantro, dill and parsley, there’s no need to separate the leaves from the tender stems—chop everything! The stems offer a lot of flavor and texture. If the herb has a woody stem, like rosemary or thyme, gently remove the leaves before chopping.”

Nutrition

The post Strawberry Salsa appeared first on Cookie and Kate.

Salsa Recipes - Cookie and Kate

Pomegranate Salsa

How to Make Pomegranate Salsa

How to Serve Pomegranate Salsa

More Pomegranate Recipes to Enjoy

Pomegranate Salsa

Ingredients

Salsa

Optional whipped goat cheese

Instructions

Notes

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Chipotle Salsa

Chipotle Salsa Tips

Watch How to Make Chipotle Salsa

What to Serve with Chipotle Salsa

More Homemade Salsa Recipes to Try

Chipotle Salsa

Ingredients

Instructions

Notes

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Cowboy Caviar

Cowboy Caviar Ingredients

Black-Eyed Peas and Black Beans

Corn

Tomatoes

Bell Pepper and Jalapeño

Red Onion and Cilantro

Optional Avocado

Watch How to Make Cowboy Caviar

How to Serve Texas Caviar

More Fresh Bean Salads to Make

Healthy Cowboy Caviar

Ingredients

Cowboy caviar

Italian dressing

Instructions

Notes

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Fresh Pineapple Salsa

Watch How to Make Fresh Pineapple Salsa

Pineapple Salsa Ingredients

How to Select Fresh Pineapple

Uses for Pineapple Salsa

Fresh Pineapple Salsa

Ingredients

Instructions

Notes

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Classic Pico de Gallo

What’s the difference between pico de gallo and salsa?

Pico de Gallo Translation & Pronunciation

Watch How to Make Pico de Gallo

How to Make the Best Pico de Gallo

1) Use ripe red tomatoes.

2) Chop your ingredients very finely.

3) Let the onion, jalapeno, lime and salt marinate while you chop the tomatoes and cilantro.

4) Let your pico rest for 15 minutes before serving.

5) Serve with a slotted spoon.

Uses for Pico de Gallo

Pico de Gallo Variations

Classic Pico de Gallo

Ingredients

Instructions

Notes

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Chunky Avocado Salsa

Avocado Salsa Ingredients

How to Make Avocado Salsa

Avocado Tips

Uses for Avocado Salsa

Chunky Avocado Salsa

Ingredients

Instructions

Notes

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Fresh Corn Salsa

Corn Salsa Notes & Tips

Watch How to Make Corn Salsa

Nutrition

Nutrition

Nutrition

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