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Árbol Chile Salsa

(Food & Wine, May, 2013)

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5X Onion Salsa

(Bon Appétit, July, 1993)

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Adobo Chips with Warm Goat Cheese and Cilantro Salsa

(Cooking Light, May, 2005)

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Adobo-Marinated Pork Tenderloin with Grilled-Pineapple Salsa

(Cooking Light, September, 1999)

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Aji Amarillo-Pineapple Salsa

(Bon Appétit, September, 2003)

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Aji Chile Salsa

(Food Network Magazine, September, 2012)

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Aji Salsa

(Washington Post, March, 2006)

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Al & Bea’s Green Chile Salsa

(Sunset, May, 2010)

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All-Season Fresh Tomato Salsa

(Cooks Illustrated, July/August, 2004)

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Almost-Famous Corn Salsa

(Food Network Magazine, June, 2011)

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Aloha Salsa

(Cooking Light, May, 2001)

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Anaheim Chile Salsa Verde

(Gourmet, November, 1998)

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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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Ancho Chili Pickled Salsa

(Washington Post, August, 2009)

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Ancho-Rubbed Steaks with Clemetine-Red Onion Salsa

(Bon Appétit, October, 2003)

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Antipasto Salsa

(Cooking Light, June, 1999)

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Apple Salsa

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Apple, Cucumber, Lime, and Mint Salsa

(Sunset, October, 2010)

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Apple, Green Onion, and Jalapeno Salsa

(Bon Appétit, December, 2004)

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Apple-Avocado Salsa

(Southern Living, April, 2007)

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Apple-Cucumber Salsa

(Food & Wine, March, 2010)

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Apricot Salsa

(Sunset, June, 1997)

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Artichoke-and-Tomato Salsa

(Health, July, 2006)

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Arugula Salsa Verde

(Bon Appétit, October, 2013)

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Asian Avocado Salsa

(Bon Appétit, August, 2008)

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