Ingredients

• 1 pound tomatillos, husked, halved
• 2 whole green chiles, seeded, halved
• 1 medium onion, cut into wedges
• 1 jalapeno pepper, seeded, halved
• 5 garlic cloves
• 1 tablespoon olive oil
• 1-1/2 teaspoons salt
• 1 teaspoon ground cumin
• 1/2 teaspoon pepper
• 1/2 cup reduced-sodium vegetable broth

Ingredients

• 3 tablespoons lime juice
• 3 tablespoons honey
• 1 teaspoon olive oil
• Dash salt
• Dash coarsely ground pepper
• 3 medium mangoes, peeled and finely chopped
• 2 cups finely chopped fresh pineapple
• 1 large sweet red pepper, finely chopped
• 1 Anaheim or poblano pepper, seeded and finely chopped
• 1/2 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• Tortilla chips

Ingredients

• 5 pounds tomatoes
• 5 cups chopped onions (about 3 large)
• 5 cups chopped green peppers (about 4 large)
• 2-1/2 cups chopped sweet red peppers (about 2 large)
• 2 habanero peppers, seeded and finely chopped
• 1 cup white vinegar
• 1 can (6 ounces) tomato paste
• 3 teaspoons salt

Ingredients

• SALSA:
• 1 medium pear, peeled and finely chopped
• 1 medium apple, peeled and finely chopped
• 1 medium kiwifruit, peeled and finely chopped
• 1 small peach, peeled and finely chopped
• 1/2 cup fresh blueberries
• 1/2 cup finely chopped fresh pineapple
• 1/2 cup finely chopped fresh strawberries
• 2 tablespoons honey
• 1 tablespoon lime juice
• 3/4 teaspoon grated lime zest
• 3 small fresh basil leaves, thinly sliced
• 3 fresh mint leaves, thinly sliced
• CINNAMON CHIPS:
• 8 flour tortillas (8 inches)
• Cooking spray
• 1/2 cup sugar
• 1 teaspoon ground cinnamon

Ingredients

• 1 pound fresh strawberries, finely chopped
• 2 medium apples, peeled and finely chopped
• 1 package (12 ounces) frozen unsweetened raspberries, thawed and well drained
• 2 medium kiwifruit, peeled and finely chopped
• 3 tablespoons peach or apricot preserves
• 2 tablespoons sugar
• 1 tablespoon brown sugar
• CINNAMON TORTILLA CHIPS:
• Oil for deep-fat frying
• 10 flour tortillas (10 inches)
• 1/2 cup sugar
• 2 teaspoons ground cinnamon

Ingredients

• 5 cups shredded zucchini (about 5 medium)
• 4 medium tomatoes, peeled, seeded and chopped
• 2 medium onions, chopped
• 2 medium green peppers, chopped
• 1 small sweet red pepper, chopped
• 1/2 cup packed brown sugar
• 1 jalapeno pepper, seeded and finely chopped
• 1 cup white vinegar
• 1 can (8 ounces) tomato sauce
• 2 tablespoons tomato paste
• 3 garlic cloves, minced
• 3 teaspoons ground mustard
• 2-1/4 teaspoons salt
• 3/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon garlic powder
• 1/2 teaspoon each ground cumin, nutmeg and turmeric
• 1/2 teaspoon pepper

Ingredients

• 3 large tomatoes, quartered
• 1/2 cup medium onion, roughly chopped
• 1 serrano pepper, seeded and halved
• 1/2 jalapeno pepper, seeded and halved
• 4 garlic cloves, peeled
• 1/4 cup fresh cilantro leaves
• 1/2 teaspoon salt, divided

Ingredients

• 2 cups chopped peeled fresh peaches
• 1/4 cup minced red onion
• 2 tablespoons chopped seeded jalapeno pepper
• 2 tablespoons minced fresh cilantro
• 1 tablespoon lime juice
• 1/4 teaspoon salt

Ingredients

• 2 cups chopped peeled mango
• 3/4 cup chopped sweet red pepper
• 1/4 cup minced red onion
• 1 habanero pepper, seeded and minced
• 2 tablespoons minced fresh cilantro
• 2 tablespoons lime juice
• 1 garlic clove, minced
• 1/4 teaspoon salt

Ingredients

• 4 dried pasilla or 2 dried ancho chiles
• 3 large tomatoes, quartered
• 3 tomatillos, husked, halved
• 1/2 medium white onion, halved
• 1/2 jalapeno pepper, seeded and halved
• 4 garlic cloves, peeled
• 1/4 cup fresh cilantro leaves
• 1/4 cup Mexican lager
• 2 tablespoons orange juice
• 3/4 teaspoon salt

Ingredients

• 3 dried chile morita
• 6 tomatillos, husked, halved
• 1/2 medium white onion, quartered
• 2 garlic cloves
• 2 tablespoons canola oil
• 1/2 teaspoon salt

Ingredients

• 1/4 cup lime juice
• 2 tablespoons canola oil
• 3/4 teaspoon salt
• 2 medium red onions, very thinly sliced
• 2 medium sweet orange or yellow peppers, very thinly sliced
• 1 jalapeno pepper, seeded, julienned
• 1/4 cup fresh cilantro leaves, chopped

Ingredients

• 12 jalapeno peppers, halved and seeded (about 1 pound)
• 8 garlic cloves, peeled
• 1/4 cup fresh cilantro leaves
• 2 tablespoons canola oil
• 2 tablespoons lime juice
• 3/4 teaspoon salt

Ingredients

• 15 dried Arbol chiles
• 2 garlic cloves
• 2 whole plum tomatoes, quartered
• 1/2 small onion, quartered
• 1/4 cup fresh cilantro leaves
• 2 tablespoons lime juice
• 1/2 teaspoon salt

Ingredients

• 2 cups chopped tomatoes
• 1/4 cup minced white onion
• 1 habanero pepper, seeded and minced
• 1 garlic clove, minced
• 2 tablespoons minced fresh cilantro
• 1/2 tablespoon cider vinegar
• 1/2 teaspoon salt

Ingredients

• 2 cups chopped peeled mango
• 3/4 cup chopped sweet red pepper
• 1/4 cup minced red onion
• 2 tablespoons chopped seeded jalapeno pepper
• 2 tablespoons minced fresh cilantro
• 2 tablespoons lime juice
• 1/4 teaspoon salt

Ingredients

• 1/2 small onion, quartered
• 1 can (14.5 ounce) diced tomatoes
• 1 can (10 ounce) diced tomatoes and green chiles
• 1 tablespoon diced jalapeno peppers
• 1 tablespoon dried cilantro flakes
• 1 tablespoon lime juice
• 1 teaspoon garlic powder
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon ground cumin, optional

Ingredients

• 1-1/2 cups fresh or thawed frozen corn
• 1 teaspoon kosher salt
• 1/4 cup chopped red onion
• 1/2 jalapeno pepper, seeded and finely minced
• 1 tablespoon minced fresh cilantro
• 2 tablespoons lime juice

Ingredients

• 3 cups finely chopped Roma tomatoes
• 1/2 cup minced red onion
• 1/2 cup minced fresh cilantro
• 2 tablespoons minced jalapeno peppers
• 2 tablespoons lime juice
• 1/2 teaspoon salt

Ingredients

• 1/2 small onion, quartered
• 2 garlic cloves
• 1/2 jalapeno pepper, halved and seeded
• 2 cans (14.5 ounces) fire-roasted diced tomatoes, drained
• 3 tablespoons fresh cilantro leaves
• 2 tablespoons lime juice
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Ingredients

• 3 cups cherry tomatoes, chopped
• 1/2 teaspoon salt, divided
• 1/2 cup chopped red onion
• 1/2 jalapeno pepper, seeded, minced
• 2 garlic cloves, minced
• 2 tablespoons minced fresh cilantro
• 2 tablespoons lime juice
• 1 teaspoon sugar
• 1/2 teaspoon pepper
• 1/4 teaspoon ground cumin

Ingredients

• 8 tomatillos, husked (about 1 pound)
• 1 jalapeno pepper, seeded, halved
• 2 medium ripe avocado, peeled
• 1/2 medium red onion, quartered
• 2 garlic cloves
• 1/4 cup fresh cilantro leaves
• 2 tablespoons lime juice
• 3/4 teaspoon salt
• 1/4 teaspoon coarsely ground pepper

Ingredients

• 5 tomatillos, husked, halved
• 1 small onion, quartered
• 1 medium ripe avocado, peeled, pitted and quartered
• 1 serrano pepper, halved, seeds removed
• 2 garlic cloves
• 1/3 cup lime juice
• 3 tablespoons fresh cilantro leaves
• 2 teaspoons agave nectar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Ingredients

• 2 cups fresh or frozen cranberries
• 2 cups water
• 1/2 cup sugar
• 1/4 to 1/2 cup minced fresh cilantro
• 2 to 4 tablespoons chopped jalapeno peppers
• 1/4 cup finely chopped onion
• 2 tablespoons grated orange zest
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Ingredients

• 2 cups chopped dill pickles
• 1/2 cup chopped sweet onion
• 1/2 cup chopped sweet red pepper
• 2 tablespoons finely minced jalapeno pepper
• 1 garlic clove, minced
• 1 tablespoon lime juice
• 1 tablespoon fresh dill weed
• 1/2 teaspoon kosher salt
• 1/4 cup dill pickle juice

Ingredients

• 24 peeled and deveined cooked shrimp (16-20 per pound)
• 5 tablespoons lime juice
• MANGO SALSA:
• 2 medium ripe mangoes, peeled and chopped
• 3/4 cup cubed fresh pineapple
• 3/4 cup chopped peeled papaya
• 1/2 cup finely chopped red onion
• 1/2 cup finely chopped sweet red pepper
• 2 jalapeno peppers, seeded and minced
• 2 tablespoons minced fresh cilantro
• 2 tablespoons lime juice
• 24 thin slices cantaloupe
• 12 thin slices prosciutto, halved lengthwise

Most Complex Salsa

Mateo’s Gourmet Salsa

When you open a jar of salsa (or even make it at home), you expect a handful of basic flavors, like tomato, onion and pepper. Really tempting salsas, though, bring layers of flavor. That’s the case with Mateo’s Gourmet Salsa.

From the very first dunk, testers noted many ingredients beyond the basic. “There’s a lot of cumin which is really unique and yummy,” says Sarah Tramonte in the Test Kitchen. This earthy spice is common in Latin American cooking and is essential in many spice blends, including taco seasoning.

Sarah Fischer in the Test Kitchen also noted a good dose of cilantro which really took this salsa to the next level. A bit of this herb really can brighten up salsa.

When blended with the deep red tomatoes and a bit of pepper (this medium salsa was more on the mild side), this salsa is one our team cannot stop dunking into.

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Best Chunky Salsa

Tostitos Chunky Salsa

When it comes to more rustic or chunky salsas, you can’t beat this snack aisle classic. Tostitos Chunky Salsa has great texture along with visible chunks of tomato, green pepper and onion.

Combined together, these ingredients are vibrant red that beckons you to dip just one more chip or top one more taco. Our testing team also thinks that this salsa has a nice kick; not too overwhelming, but exactly what our team expects of a medium spicy dip.

Overall, this is just one of those people-pleasing products that no one will be able to resist at your next Taco Tuesday.

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Best Smooth Salsa

Late July Organic Salsa

Not everyone is a chunky salsa fan. For those that prefer a jar full of salsa with a smoother texture, our Test Kitchen recommends Late July Organic Salsa.

This vibrant red salsa is incredibly appealing with a very tomato-forward flavor. However, this jar holds more than just tomato. “There are some really good flavors and mild heat,” says Sarah Fischer. You’ll find notes of green pepper, jalapeno, garlic and chili in this jar of salsa.

While this smooth salsa is terrific for dipping chips, it’s also a great ingredient in these salsa-based recipes. The smooth consistency makes it easy to stir into this slow-cooked Southwest chicken dinner, nacho dip and stuffed peppers.

$13.60 at Amazon

Best Budget Salsa

Pace Chunky Salsa

We know that salsa isn’t the item that’s going to make or break your grocery budget, but it never hurts to have a solid budget option in your cart. For $2.24, you can get a 16-ounce jar of Pace Chunky Salsa. That’s less than half the price of any other salsa option we tried! If you’re hosting a big backyard bash, that’s the salsa you’ll want to have on hand. Use those savings to buy a few more avocados for the homemade guac.

But don’t get it twisted: Affordable doesn’t mean you’re sacrificing taste. Pace has a great chunky texture with plenty of green pepper and onion throughout. The tomatoes in this salsa taste ripe and sweet—a great counterbalance to the onion.

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What to Consider When Seeking Out the Best Store-Bought Salsa

When you’re picking out store-bought salsa, taste is key. Decide if you want it mild or spicy. Think about whether you like chunky salsa with lots of veggies or smooth salsa. Check the label for any extra stuff you don’t want. Stick to brands you trust and ask friends for recommendations. And most importantly, try a few until you find the one you love!

Why You Should Trust Us

Our Test Kitchen staff is always dedicated to finding the most delicious snacks out there, and with our extensive expertise in food and cooking, we know what to look for in a great salsa—from the perfect balance of flavors to the ideal texture. Our recommendations are backed by years of cooking experience, both at home and in professional kitchens.

How We Found the Best Store-Bought Salsa

Just like all our taste tests, we sampled all the products blindly to avoid any bias. For this test, that meant our pros dipped tortilla chips into ten of the most popular store-bought salsa brands. Each was judged according to these three categories:

• Flavor: Our Test Kitchen was looking for freshness, spice and a little bit of heat.
  
• Consistency: The best salsa shouldn’t be too watery or thick—somewhere in the middle is ideal.
  
• Appearance: Since salsa can add a pop of color to dishes and snack trays, we looked for salsas that looked bright and full of real ingredients.

While we sampled ten, just four salsas exceeded our team’s expectations and can be called Test Kitchen-Preferred.

FAQ

Does jarred salsa go bad?

Yes, jarred salsa can spoil, especially once opened. Unopened salsa lasts for months beyond the “best by” date, but once opened, it should be refrigerated and ideally eaten within 1-2 weeks. Signs of spoilage include changes in color, smell, texture or molding.

The post The Best Salsa Brands, as Chosen by Expert Cooks appeared first on Taste Recipes.

Ingredients

• 6 plum tomatoes, chopped
• 1 small onion, finely chopped
• 1/2 cup chopped fresh cilantro
• 1 to 2 jalapeno peppers, seeded and finely chopped
• 3 tablespoons lime juice (about 1 lime)
• 1 tablespoon cilantro stems, finely chopped
• 1 garlic clove, minced
• 1/4 teaspoon salt

Ingredients

• SPICY AIOLI:
• 1/4 cup mayonnaise
• 2 teaspoons Sriracha chili sauce or 1 teaspoon hot pepper sauce
• 1/8 teaspoon sesame oil
• AVOCADO-CORN SALSA:
• 1 medium ripe avocado, peeled and finely chopped
• 1/2 medium tomato, seeded and chopped
• 3 tablespoons sliced ripe olives
• 2 tablespoons canned whole kernel corn
• 2 tablespoons chopped sweet red pepper
• 2 tablespoons lime juice
• 4 teaspoons minced fresh cilantro
• 1 teaspoon kosher salt
• 1 teaspoon finely chopped onion
• 1 garlic clove, minced
• 1/4 teaspoon ground cumin
• STEAKS:
• 2 teaspoons pepper
• 2 teaspoons olive oil
• 1 teaspoon kosher salt
• 1 teaspoon seafood seasoning
• 1 beef ribeye steak (1 pound), trimmed
• 8 flour tortillas (6 inches)
• Optional toppings: Shredded lettuce, cheddar cheese and Cotija cheese

Ingredients

• 1/2 pound ground beef
• 1/4 cup finely chopped onion
• 1/2 cup shredded pepper jack cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup frozen corn, thawed
• 1/4 cup canned diced tomatoes
• 2 tablespoons taco seasoning
• 2 tablespoons finely chopped seeded jalapeno pepper
• 1 tablespoon finely chopped chipotle peppers in adobo sauce
• 32 sheets phyllo dough (14x9-inch size)
• 3/4 cup butter, melted
• 1/2 cup ranch salad dressing
• 1/2 cup salsa