Jalapeno pepper and cilantro spice up this refreshing salsa that's made with tomatoes, onion and fresh asparagus. Served chilled with tortilla chips, this chunky sauce won't last long.
Wondering what to do with all her garden zucchini, Jennifer Magrey of Sterling, Connecticut came up with this versatile and colorful salsa: “I also serve it on crackers, burgers, chips, baked potatoes or over cream cheese as a spread!”
Zippy jalapeno, tart lime juice and garden-fresh cucumbers take center stage in this chunky salsa from Sandy Lee of Choctaw, Oklahoma. "I always have more cucumbers than I can use, so I created this recipe," she says. "It complements just about anything."
It’s hard to beat the sweet, tangy taste of fresh salsa on a hot summer day. This makes a great topping for grilled fish or chicken. If serving with chips, be sure you have enough—it’ll go fast. Teri Rasey — Cadillac, Michigan
My husband's mom, Connie Swanson, prepared a big batch of this pretty and zippy salsa to serve at our wedding reception. It's very special and fresh-tasting. There's no need to peel the tomatoes since they're so finely chopped.
“Dare to deviate from tomato salsa and try this tomatillo-based version for a deliciously addictive change of pace. It’s fantastic on its own with tortilla chips or served as a condiment alongside a variety of meats." —Lori Kostecki, Wausau, Wisconsin