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avacodoMango/Peach/Avocado Salad
1/cup each of diced mango, peaches, avocado
(use drained canned fruits in winter)
½ cup of D.A.M. Medium salsa
Six romaine lettuce leaves. Large curd cottage cheese
Mix all together in bowl serve on romaine lettuce leaves
with a side of cottage cheese.

Grapes/Apples/Jicama Salsa Salad
1/cup each of red, green grapes,
1/cup diced Jicama (brown root vegetable peeled and diced),
1/cup chopped apples (red & green)
½ cup of chopped nuts (almonds, filberts, walnuts) use one or all
6/cups of chopped romaine
Dressing:
3Tbs of Balsamic vinegar, ¼ cup of olive oil,
¼ cup of D.A.M. Mild salsa (whisk together in small bowl)
Toss fruit with salsa dressing serve on bed of chopped romaine,
top with chopped nuts

Salsa/Mediterranean Salad
1/can of drained artichoke hearts, ½ cup ea black & green olives,
1/can of garbanzos drained, 1 cup of chopped tomatoes,
1/cup ea chopped yellow squash & zucchini, ½ cup sweet onion,
¼ cup chopped pistachios, chopped feta (or goat cheese)
Dressing:
¼ cup D.A.M salsa, ½ cup olive oil, 1 Tblsp lemon juice,
1tsp ea garlic salt, oregano, rosemary
Toss all ingredients in a bowl top with cheese and nuts.
Serve with pita bread, or flat bread.

Mexican hummus dip-1-lCheese Dip/Chili con Queso Dip (Mexican Fondue)
1/bag of Mexican cheese blend, 1/cup of D.A,M. Hot salsa,
1/cup of white wine or beer
In a glass bowl add all ingredients together, melt the mixture in micro wave, or use a double boiler sauce pot on top of stove.
Serve HOT!!with cut bread, pita/corn chips,
fried flour tortilla chips or fresh fruits.

Black Bean/Corn, Tomato Salsa Dip
1/cup ea of cooked or can black beans/corn rinsed and drained,
½ tsp ea cumin, garlic salt, marjoram
½ cup diced tomato, ¼ cup diced onion, ¼ cup chopped cilantro,
½ jar D.A.M Hot salsa
Mix all ingredients in a bowl, serve with corn chips,
pita chips, or crackers
Makes 3¼ cups (store container in refrigerator up to two weeks)

Avocado/Guacamole’ Dip
4/ripe soft avocados, ½ cup small curd cottage cheese,
½ cup sour cream, ½ cup D.A.M. Hot Salsa
¼ tsp ea garlic salt, cumin, oregano
(chopped onions, tomatoes OPTIONAL)
Blend all ingredients in a bowl and serve with chips, or crackers
For a richer creamier guacamole use just the salsa,
avocados with spices.

Mexican Humus?? hmmmm:
1/can of garbanzos drained (reserve juice from garbanzos)
½ cup olive oil, 2/garlic cloves, ¼ tsp cumin
¼ cup D.A.M. medium salsa
Blend altogether add juice as needed for creamy texture.
Serve with Pita chips, flat bread, or tortillas