A Forum for all things Salsa!  Feel free to share your recipes, tips and Salsa Adventures!  We love to hear from you!  Please email your recipes and photos to us!  To Contact Page >

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
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)
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