Sweet, tart and minty, this chunky salsa is a great foil for crispy tortillas -- perfect for brunch or afternoon tea.
The chunky Kalamata olive salsa adds a welcome touch of freshness to this tilapia dish. Use the same salsa recipe to top pan-fried chicken or spread on crusty bread as an appetizer on another night. Serve with lemon wedges.
This slightly sweet-and-sour salsa complements the rich taste of swordfish. Use a tart unripened mango that's firm when pressed and has some green on the peel.
You can make the grape salsa ahead of time, ready and waiting to top these tiny cups of nuts and cheese.
The chefs grind fresh black pepper for all their dishes, and it's vital to the taste of these brunch specialties. The grilled zucchini salsa adds sparkle to even a simple dish of scrambled eggs, but, when you're rushed, substitute a good-quality store-bought salsa.
The bold flavour of lamb can stand up to a good dose of fragrant spice coating and is a good foil for this refreshing salsa.
This plain old favourite gets spiced up with south-of-the border flavour. Heat up some of the Sloppy Salsa Joes mixture in the morning and pop it into a vacuum bottle. Pack a kaiser bun or tortilla along with a spoon so your child can assemble it at school.
Tomatillo, a small, sour, green fruit with a paperlike husk, is a key ingredient in many Latin American green sauces. In Canada, buy them fresh in late summer or canned all year round. No tomatillos? Substitute red or green tomatoes and use lime juice instead of the orange. Enjoy this salsa with grilled fish.
Sablefish, also known as black cod, is a delicate fish that tastes best when cooked simply, such as poaching or broiling. The crunchy texture of this unique salsa (made with pantry ingredients) contrasts deliciously with the soft texture of the fish.
A juicy tomato salsa accented with mint dresses up chicken in a flavourful fashion. Smashing garlic with the side of a knife instead of mincing it allows it to flavour the marinade without the little bits burning on the grill.
