Find over 20 salsa recipes from classic tomato to minty melon salsa, plus a handful of classic chili sauces.
This Asian-inspired sauce is delicious on noodles and in Vietnamese-style soups – or even on pizza and burgers. It's wonderful made with crimson hot peppers or Sheppard peppers. If you want to boost the heat, add six to 10 red Scotch bonnet or habanero peppers, or 20 to 30 Thai bird's-eye peppers. If you use cayenne or red finger hot peppers, they should be hot enough on their own.
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Late-summer fruit, such as pears and plums, give a mild sweetness to this chili. Ripe, in-season field tomatoes are the best choice.
Commercially available as Branston Pickle, this is a favourite sweet-and-sour condiment in Britain, especially on bread with Cheddar or blue cheese. If using the browning in the pickle, be sure to use an unflavoured browning agent, such as Kitchen Bouquet, which will impart only colour and not a beefy taste.
Thick and chunky, this tangy sauce is versatile enough to go from a burger to a baked potato.
Savoury-sweet with a little kick of heat, this chunky ketchup makes an ideal mate for tourtiere – vegetarian or otherwise.
Smoky and with a zing of heat, this big-batch salsa brightens up any kind of dish all year round.
Broiling the vegetables gives this fresh salsa a subtle smoky flavour. Turn them often to ensure they are equally blackened and to prevent flare-ups from the papery onion and garlic skins.
Put up a whole season's supply of this favourite salsa – a much-requested recipe every season.
In bowl, combine mangoes, lime rind, lime juice, green onion, sugar, salt and cayenne pepper.
Nicely balanced with fruit and vegetables, this chunky colourful condiment goes well with any main course. If you want to increase the heat, add 1 hot red pepper, seeded and minced. For even more fire, include the seeds.
Cut zucchini lengthwise into 1/4-inch (5 mm) thick slices; brush with oil. Transfer to greased grill over medium-high heat; cook for about 7 minutes, ...
In bowl, mix together tomatillos, jalapeño pepper, onions, coriander, lime juice, sugar and salt.
Minty Melon Salsa is a natural partner for leg of lamb or lamb chops.
Tex-Mex Tomato Salsa pairs nicely with quesadillas or grilled pork tenderloin.
Mango Tango Salsa is divine with seared fillet of salmon.
Apple Cran-Curry Salsa is eminently suitable for (what else?) thickly cut grilled turkey cutlets.
This slasa makes a lovely accompaniment for grilled chicken.
Replace the ham's cranberry sauce with this salsa. There's enough for 15 servings and it's easy to double.
In bowl, mix together avocado, tomato, onion, oil, lemon juice, salt, pepper, and jalapeño pepper (if using).
Peaches grilled on the barbecue have the most intense flavour because the heat caramelizes their natural sugars. Serve with grilled chicken and corn on the cob.
In bowl, combine tomato, corn, red onion, garlic, jalapeño pepper, coriander, lemon juice, salt and pepper.
Bursting with freshness and vibrant flavour, this salsa adds moisture to Grilled Chicken Fajitas or can be enjoyed with fish, burgers or pork chops.
This favourite Mexican salsa is a topping for tacos, salads and nachos. Use diced seeded plum tomatoes, if desired.
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