Salsa-based gazpacho (photo courtesy Knudsen).  Shrimp cocktail with salsa; add avocado and lime wedge for a “Mexican shrimp cocktail” (photo courtesy MackenzieLtd.com.  Grab your favorite salsa from the shelf and check out the 15 ideas below (photo courtesy Mrs. Renfro’s).
If you have more salsa than you need, turn it into a refreshing gazpacho. Or use it in one of the 15 different options below.
While most Americans think of salsa as a snack with tortilla chips, it began as a general sauce for cooked foods in Mexico. Tortilla chips weren’t invented until the 1940s, in Los Angeles (the history of tortilla chips).
There is no one salsa recipe: Every region of Latin America has its own style, with recipes divided between tomato-based red salsas and tomatillo-based green salsas. Within each category are many different salsa styles (see our Salsa Glossary).
You can find dozens of ways to use salsa beyond Tex-Mex. It’s a great pantry item to grab when you need to make—or fix—something, as you’ll see in the list below this salsa recipe.
BONUS: ¼ cup of tomato-based salsa counts as a one serving of vegetables!
RECIPE: SALSA GAZPACHO
8-ounce jar mild salsa (or your favorite type—you can even use fruit salsa)
1 cup tomato juice
1 fresh tomato, chopped and seeded
2 green onions, chopped
Juice of 1 lemon or lime (2-3 tablespoons in a medium lemon, 2 tablespoons in the average lime)
Salt and pepper to taste
Garnish: small dice cucumber and bell pepper, cilantro leaves or whatever you have*
Optional garnish: Greek yogurt or sour cream
1. ROLL the room temperature lemon or lime on the counter, pressing down. This will release more juice.
2. PURÉE the salsa in a blender or food processor. Mix with the other ingredients (except garnishes) in a mixing bowl.
3. REFRIGERATE for an hour or more, covered, to allow the flavors to meld.
4. POUR into serving bowls or cups, garnish and serve.
*Use diced avocado, chopped fresh herbs, carrot coins or radish slices, corn kernels…just look in the fridge and the pantry.