Salsa and Guacamole Recipes

Take chips and dip to a whole new level with these easy ideas from Food Network Magazine.

Photo By: Justin Walker ©2013 JUSTIN WALKER

Photo By: Justin Walker

Photo By: Justin Walker ©2013 JUSTIN WALKER

Photo By: Justin Walker

Photo By: Justin Walker ©2013 JUSTIN WALKER

Photo By: Justin Walker ©2013 JUSTIN WALKER

Photo By: Justin Walker

Photo By: Justin Walker ©2013 JUSTIN WALKER

Photo By: Justin Walker

Photo By: Justin Walker

Fresh Salsa (No. 1)

Soak 1/2 cup chopped white onion in cold water, 15 minutes; drain. Toss with 3 diced tomatoes, 1 diced seeded jalapeno, 1 minced garlic clove and 1/3 cup chopped cilantro. Add lime juice and salt to taste.

Grilled Pineapple Salsa (No. 2)

Grill 1 sliced pineapple until charred; chop. Soak 1/2 cup chopped white onion in cold water, 15 minutes; drain. Toss with 2 diced tomatoes, the grilled pineapple, 1 teaspoon grated ginger, 1 diced seeded jalapeno, 1 minced garlic clove and 1/3 cup chopped cilantro. Add lime juice and salt to taste.

Cherry Tomato Salsa (No. 7)

Toss 1 pint quartered cherry tomatoes, 1 chopped seeded jalapeno, 1/4 cup chopped red onion, 2 tablespoons each chopped cilantro and parsley, the juice of 1 lime, and salt to taste.

Creamy Cucumber Salsa (No. 8)

Toss 2 cups diced seeded cucumber, 1/4 cup each chopped cilantro and scallions, 1 diced seeded serrano chile, 1/2 teaspoon each ancho chile powder and cumin, 1/4 cup crema, and lime juice and salt to taste.

Mango-Habanero Salsa (No. 12)

Toss 2 diced tomatoes, 1 diced mango, 1/4 cup diced red onion, 1 minced seeded habanero chile, 1 minced garlic clove, 1/3 cup chopped cilantro and the juice of 1 to 2 limes. Season with salt.

Salsa Verde (No. 20)

Toss 1 pound husked tomatillos, 1 jalapeno and 2 unpeeled garlic cloves with olive oil and salt. Broil until charred; cool. Peel the garlic and puree with the tomatillos, jalapeno, 2 scallions and 1/2 cup cilantro. Add lime juice and salt to taste.

Poblano-Corn Salsa (No. 30)

Grill 2 ears of corn and 2 poblanos until charred. Slice off the corn kernels; seed and chop the poblanos. Toss with 1 diced tomato and 1/2 cup each chopped white onion, cilantro and grated cotija cheese. Add lime juice and salt to taste.

Chunky Guacamole (No. 31)

Mash 3 avocados; stir in 1/4 cup diced white onion, 1/2 cup each diced plum tomato and chopped cilantro, and 1 diced seeded jalapeno. Add lime juice and salt to taste.

Corn-Bacon Guacamole (No. 37)

Grill 2 ears of corn until charred; cut off the kernels. Mash 3 avocados; stir in 1/4 cup diced white onion, 1/2 cup each diced plum tomato and chopped cilantro. Add the corn, 6 slices crumbled cooked bacon and 1/3 cup chopped pickled jalapenos. Add lime juice and salt to taste.

Crab-Mango Guacamole (No. 38)

Mash 3 avocados; stir in 1/4 cup diced white onion, 1/2 cup each diced plum tomato and chopped cilantro,1/2 cup diced mango,4 ounces lump crabmeat and 1 diced seeded jalapeno. Add lime juice and salt to taste.

Margarita Guacamole (No. 41)

Mash 3 avocados; stir in 1/4 cup diced scallion, 1/2 cup each diced plum tomato and chopped cilantro, 1 diced seeded jalapeno, add the zest and juice of 1 lime, the juice of 1/2 orange and 3 tablespoons tequila. Serve in a salt-rimmed bowl with lime wedges.

Low-Fat Guacamole (No. 44)

Puree one 10-ounce box thawed frozen peas with 1/2 cup each cilantro and mint and 1/2 teaspoon cumin. Combine with 2 chopped tomatoes, 1 diced seeded jalapeno, and lime juice and salt to taste.

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