Blueberry Serrano Salsa

Blueberries are one of my favorite fruits to eat, so I have been wanting to integrate them into a salsa for quite awhile. I came up with a Blueberry Serrano Salsa that offers an abundance of sweet and spicy flavors. By themselves, blueberries are a delicious fruit, but they always taste even better when mixedContinue reading “Blueberry Serrano Salsa”

Salsa Macha de Calabaza

Cranberries, stuffing, and sweet potatoes are all fine side dishes on Thanksgiving, but what about a savory Salsa Macha de Calabaza to compliment your turkey? Salsa Macha de Calabaza combines roasted pumpkin seeds with a trio of dried chiles to create a side dish full of heat and nutty flavors. I always eat my turkeyContinue reading “Salsa Macha de Calabaza”

Salsa para Día de los Muertos

With Día de los Muertos coming up this week I wanted to make a salsa to commemorate this special day. Personally, this salsa also brought back some great memories of my grandparents that passed away a few years ago. Salsa para Día de los Muertos contains persimmons (pictured), habañeros, Zima Grape Tomatoes, as well asContinue reading “Salsa para Día de los Muertos”

Roasted Apple Salsa

Autumn is apple harvesting season, so why not incorporate this delicious fruit into a Roasted Apple Salsa? I was originally inspired by Chef Marcela Valladolid’s Roasted Tomatillo and Apple Salsa recipe to try using apples in a salsa. Chef Marcela’s recipe is very tasty with the combination of tomatillos, Granny Apples, jalapeños, and fresh cilantro.Continue reading “Roasted Apple Salsa”

Salsa de Granada Roja

For those that aren’t familiar granada means pomegranate in Spanish. Pomegranates are one of my favorite fruits to eat, mainly because I grew up with several pomegranate trees in my backyard. They are also a very healthy food source full of antioxidants. Check out more of their health benefits here. My parents just brought meContinue reading “Salsa de Granada Roja”

Hatch Corno di Toro Salsa

I came across a plethora of amazing chiles at the Roasted Chile Festival last weekend at the Rillito Park Farmers Market, but I was most excited to find Corno di Toro chiles from SouthWinds Farm out of Benson being roasted by Red’s Roasters. Red’s was also roasting some mesmerizing New Mexico Hatch Green Chiles, soContinue reading “Hatch Corno di Toro Salsa”

Thai Prickly Pear Salsa

Thai peppers are hot. Very hot. To put it in perspective, they’re on the same level of the Scoville Scale (heat measurement index) as the Sonoran region’s famous chiltepin peppers. So for this week’s Sunday Salsa I decided to integrate the Thai Peppers into a Thai Prickly Pear Salsa in hopes of taming their heat.Continue reading “Thai Prickly Pear Salsa”