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Black beans, avocado, corn, and roma tomatoes make the base of this salsa with a healthy dose of lime juice.
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This is a super easy and very fresh summer salsa using avocado, corn, red pepper, shallots, cilantro, and lime juice.
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Spicy sauteed turkey tenderloin, spinach, and blue cheese form the base of this wrap, but it's the strawberry-jalapeno salsa that really sends it over the top!
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Skirt steak with a Tuscan-inspired marinade is grilled and served with a Mediterrean-style salsa. Use your food processor to quickly prep this delicious savory dish.
cooking.nytimes.com
My stripped-down version of chiles rellenos calls for stuffing seeded, raw poblano halves with spiced, almond-studded ground beef, then baking everything until the pepper flesh melts into a velvet pocket surrounding the fragrant meat For a sauce, I make my favorite tomatillo salsa verde, though jarred green or red salsa would shave some time off the recipe.
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Get Mexican Layered Bean Casserole Recipe from Food Network
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Grilled tuna steaks are topped with an unusual sweet and tangy salsa in this dish.
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Get Tacos de Puerco Enchipotlado con Salsa de Jitomate Pasado (Spicy Chipotle Pork Tacos with Sun-Dried Tomato Salsa) Recipe from Food Network
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This rice cooker Spanish rice gets big flavor from salsa, tomatoes, cumin, chili powder, and peppers; perfect it more vegetables and spices.
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This salsa-inspired mixture of tomato, avocado, cilantro, beans, and corn makes a great potluck dip.
cooking.nytimes.com
Mexican salsa verde usually is made with tomatillos, not green tomatoes (Tomatillos are in the same family as green tomatoes, but more closely related to the gooseberry.) But this version is a beautiful and delicious salsa, even without tomatillos.
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Fresh fruit salsas are a great compliment to fish and meat dishes. This kiwi, plum and mango combination has eye-popping color and brings out the subtle flavors...