4 Award-Winning Salsa Recipes You Have to Try

4 Award-Winning Salsa Recipes You Have to Try

Our first annual salsa competition (the dip, not the dance) had so many mouthwatering entries—it was almost impossible to pick the front-runners. But after some serious deliberation (and some serious taste-testing), we selected the best of the best. Sweet, spicy and somewhere in between, these salsa recipes are great for sharing at a party or enjoying completely on your own (we’re not here to judge).

The Winner

A Zesty Crowd-Pleaser: Cilantro Salsa

Ingredients:

2 lbs. of tomatoes
1 red onion
2 hot peppers (1 Serrano and 1 jalapeño)
½ bunch of fresh cilantro (trim the stems and roots)
1 lime (juice only)
1 tbsp. of black pepper
2 tsp. of salt
4 cloves of garlic
1 tsp. of cumin
1 tsp. of honey

Instructions:

–       Roast the tomatoes, onion and pepper on the grill until the outside is charred and the tomatoes start to split.
–       Cut the ends off the tomatoes and the stems off the peppers.
–       Remove the seeds from the peppers (unless you want it really hot).
–       Cut the onion into wedges.
–       Combine all ingredients in a food processor and blend until it reaches desired consistency.

The Runner-Up

A Sweet Zinger: Grilled Pineapple Salsa

Ingredients:

4 slices of fresh pineapple (½ an inch thick)
½ diced medium red onion
1 diced red bell pepper
1 finely diced jalapeño pepper
a handful of fresh chopped cilantro
1 clove of minced garlic
½ lime (juice only)
½ tsp. of sugar
½ tsp. of salt
black pepper to taste

Instructions:

–       Lightly oil a grill or grill pan and cook the pineapple slices for 5 to 10 minutes (or until they are lightly browned). Remove the pineapple from the grill to let it cool—then, chop it.
–       Mix the chopped pineapple, red pepper, red onion, jalapeño pepper, cilantro, garlic, lime juice, sugar, salt and black pepper in a bowl. Refrigerate for an hour (or until chilled) to let the flavors blend.
–       Serve with tortilla chips or with grilled chicken/fish!

Third Place

A Bold Standard: Spicy Salsa

Ingredients:

½ cup of cilantro
1 clove of chopped garlic
1 whole thin jalapeño
¼ cup of diced onion
1 can of tomatoes (whole with juice)
1 lime (juice only)
¼ tsp. of salt
¼ tsp. of sugar
¼ tsp. of cumin
2 cans of 10 oz. Rotel

Instructions:

–       Place the can of tomatoes, both cans of Rotel, chopped garlic and diced onion into a food processor bowl.
–       Split the jalapeño in half lengthwise, then split it lengthwise again to make slices. Leave in the seeds and put the slices in the food processor bowl.
–       Add sugar, salt, cumin, cilantro and juice from a whole lime.
–       Pulse the food processor bowl seven or eight times (or until the salsa reaches the consistency you prefer).

Honorable Mention

A Spicy Twist: Peach Salsa

Ingredients:

2 cans (28 oz.) peaches in syrup (drained, juice reserved)
1 finely diced medium red onion
1 finely diced red bell pepper (remove seeds)
1 minced jalapeño (include some seeds for spice)
½ bunch of chopped cilantro
¼ tsp. chili powder
1 lime (juice only)
a dash of salt

Instructions:

–       Chop the peaches into small pieces and throw them into a bowl with all the other ingredients.
–       Stir and add a splash of the reserved peach juice. Taste and add a little more salt and chili powder if you like.
–       Cover with plastic wrap and refrigerate at least an hour before serving.

Have a great salsa recipe? Share it with us!