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salsa, vegetarian

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Bean enchiladas(1) | chili(1) | main(4)

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Ancho Chile Salsa

(EatingWell, January/February, 2009)

This mellow salsa, made with dried ancho chiles, is a good all-purpose salsa. It’s delicious with anything from scrambled eggs to tostadas. A rich tomato flavor is important in this salsa, so when tomatoes are out of season, good-quality canned tomatoes may be a better choice than fresh. Adapted from Cooking with the Seasons at Rancho La Puerta: Recipes from the World-Famous Spa (Stewart, Tabori & Chang, 2008) by Deborah Szekely and Deborah M. Schneider with Chef Jesús González, Chef of La Cocina Que Canta.
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Avocado Salsa

(Vegetarian Times, July, 2003)

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Avocado Salsa

(Vegetarian Times, February, 2006)

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Avocado-Tomatillo Salsa

(Vegetarian Times, May, 2001)

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Bean Enchiladas with Fresh Tomato Salsa

(Cooking Light, September, 1995)

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Black Bean Quesadillas with Corn Salsa

(Cooking Light, March, 2004)

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Bloody Mary Salsa

(Vegetarian Times, April, 2011)

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Clementine Salsa

(Vegetarian Times, January, 2005)

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Fire-Roasted Pepper Salsa

(Vegetarian Times, October, 2002)

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Fresh Table Salsa

(Vegetarian Times, February, 2006)

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Fresh Tomato Salsa

(Vegetarian Times, February, 2000)

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Guacamole

(Vegetarian Times, May/June, 2009)

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Homemade Salsa

(Vegetarian Times, January/February, 2008)

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Just Peachy Salsa

(Vegetarian Times, July/August, 2007)

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Papaya-Avocado Salsa

(Vegetarian Times, January, 1998)

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Pico De Gallo

(Vegetarian Times, May/June, 2009)

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Pomegranate Salsa

(Vegetarian Times, November, 2002)

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Quick Vegetarian Chili with Avocado Salsa

(Cooking Light, March, 2002)

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Red And Yellow Tomato Salsa

(Vegetarian Times, May, 2005)

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Roasted Corn And Tomato Salsa

(Vegetarian Times, August, 2003)

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