Healthy Salsa Recipes

Find healthy, delicious salsa recipes, from the food and nutrition experts at EatingWell.

Staff Picks

Roasted Tomatillo Salsa

File this under tailgate food, because our choose-your-heat-level salsa is going to go faster than a wide receiver. Roasting the tomatillos mellows their acidity and adds a subtle sweetness.
By Adam Dolge

Tomato & Avocado Salsa

Rating: 5 stars
5
You'll love this quick and delicious salsa so much, you'll want to make it for every Taco Night.
By EatingWell Test Kitchen

Fresh Tomato Salsa

Rating: 4 stars
2
This easy fresh tomato salsa recipe yields about 5 cups of salsa—plenty to serve a crowd. If you like spicy salsa, use the full amount of jalapeños and add more cayenne pepper. Serve with chips, tacos and more.
By Stacy Fraser

Homemade Salsa

If you like mild salsa, use banana peppers in this recipe. For a hotter version, try jalapeño or one of the alternate pepper choices.
By Diabetic Living Magazine

Cucumber Salsa

Rating: 5 stars
1
This fresh, tangy cucumber salsa is perfect for grilled fish or on its own as a simple side salad. Well balanced and easy to make, the flavor mellows and the cucumber softens as this sits, so it can easily be made a day or two ahead of time--or enjoy it right away, fresh and crisp.
By Liv Dansky

Chile-Spiced Pork Tacos with Cucumber-Mango Salsa

These pork tacos get a nuanced flavor from the combo of ancho and chipotle chiles. Topping them with the bright cucumber and mango is a refreshing touch.
By Liana Krissoff

Peach-Mango Salsa

Scoop this easy and healthy peach-mango salsa up with tortilla chips, serve it with grilled chicken, salmon or pork chops, or use it as a taco topper. It's a versatile and vibrant addition to all sorts of meals.
By Mary Claire Britton

Spicy Overripe Roasted Salsa

Roma tomatoes, jalapenos, and onion are oven-roasted with garlic to make an intense, flavorful salsa.
By Diabetic Living Magazine

Watermelon, Cucumber & Corn Salsa

Rating: 5 stars
1
This refreshing summer salsa combines cooling watermelon and cucumber with the kick from jalapeño. The heat from jalapeños can vary widely. For those that like the heat, use a whole jalapeño. Serve with tortilla chips on the side.
By Joy Howard

Watermelon Salsa

Rating: 4.62 stars
13
Sweet, savory and crunchy salsa accompanies grilled pork or chicken rather nicely. Try it with tortilla chips as a refreshing alternative to a tomato salsa.
By EatingWell Test Kitchen

Tomato Salsa

You might want to double this recipe so you have extra for snacking. If using less-than-perfect tomatoes, consider adding a pinch of sugar to make up for the lack of natural sweetness.
By Ken Haedrich

Tex-Mex Bean Tostadas

These vegetarian-friendly tostadas are quick-and-easy to prepare and a must have for your next gathering!
By Diabetic Living Magazine
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Inspiration and Ideas

Avocado & Pumpkin Salsa
Store-bought salsas are convenient and come in many varieties. However, this avocado and pumpkin salsa--one you won't find on any grocery shelf--is worth making from scratch. Creamy avocados, fresh tomato, and canned pumpkin are jazzed up with cilantro, lime juice, and a touch of hot pepper sauce, resulting in a salsa that's seriously delicious. Serve with baked tortilla chips or over grilled chicken breasts.
Green Tomato, Tomatillo & Lime Salsa Verde
Packed with tomatillo and tart lime flavor, this salsa is a great way to try out (or use up) any green tomatoes you have lying around. A versatile salsa, it's perfect for dipping with tortillas or adding to a grilled fish taco. You might even want to try stirring it into sour cream for an enchilada sauce. For less of a spicy kick, omit the jalapeños.
Citrus Salsa

Ancho Chile Salsa

Rating: 5 stars
1

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.

All Healthy Salsa Recipes

Greek Salad Tomato Salsa

Here we have all the elements of Greek salad in a fresh tomato salsa form. It's delicious with grilled fish or chicken or as a dip with pita chips.
By Ivy Odom

Jalapeno Salsa

Walk into a Mexican home and you will see something like this sauce on the table. It's used as a condiment to add zing to absolutely anything and everything. This version is light and intensely flavorful.
By Diabetic Living Magazine

Mango Salsa

Rating: 4.83 stars
6
The tropical flavors of this quick mango salsa complement chicken, pork or mild white fish.
By EatingWell Test Kitchen

Avocado-Poblano Pico de Gallo

This intriguing avocado and tomato relish boasts a blend of poblano and sweet peppers. For a milder version, substitute another sweet pepper for the poblano pepper.
By Diabetic Living Magazine

Sochi Salsa (Adjika)

Rating: 4 stars
3
The combination of sweet and hot peppers, garlic and herbs in this salsa recipe makes this the perfect condiment to have in your fridge. Adjika, a salsa-like condiment of both Georgian and Abkhazian origins, typically accompanies grilled meat or vegetables. Or you can eat this salsa with tortilla chips straight from the bowl.
By EatingWell Test Kitchen

Two-Tomato Salsa

With plenty of kick from a serrano chile pepper, this tomatillo-and-tomato medley is perfect for serving as a snack with baked tortilla chips or, another time, as a relish for broiled fish or chicken.
By Diabetic Living Magazine

Grilled Pineapple Salsa with Cucumber (Salsa de Pina Asada con Pepino y Habanero)

Rating: 5 stars
1
Habanero chile gives this caramelized pineapple salsa recipe a little spice. If you're looking to tame the heat, try fresh jalapeños instead. Serve with grilled chicken or fish, as a dip with tortilla chips or on top of your favorite tacos.
By Roberto Santibañez

Black Bean and Corn Salsa

Spoon this quick and easy salsa on baked tortilla chips or homemade pita chips.
By Diabetic Living Magazine

Summer Peach Salsa

Serve this sweet-and-tangy peach and basil salsa recipe as a dip with crunchy tortilla chips or as a topping for tacos, tostadas or even grilled meats and fish.
By EatingWell Test Kitchen

Pineapple & Jalapeño Salsa

Rating: 4 stars
1
Try this spicy pineapple salsa with grilled or broiled tuna, sautéed scallops, or chicken, turkey or ham.
By EatingWell Test Kitchen

Grilled Tomatillo Salsa

Rating: 3 stars
2
Tomatillos are delicious raw, but they take on a sweet, smoky flavor when cooked on the grill. This quick salsa makes a great topping for grilled meats and fish and it's excellent with eggs and corn tortillas. If you like, add some diced avocado just before serving.
By Jim Romanoff

Easy Roasted Corn Salsa

Serve this salsa as a dip for chips or as a relish to accompany grilled pork tenderloin or chicken.
By EatingWell Test Kitchen

Chicken Skewers with Peach Salsa

Not only is this sassy peach salsa a tasty accompaniment for grilled chicken, it's a great serve-along for grilled pork or fish too.
By Diabetic Living Magazine

Avocado-Corn Salsa for Two

Rating: 4 stars
1
This colorful salsa comes together in a snap with avocado, frozen corn and ripe tomato.
By EatingWell Test Kitchen

Jonathan Perno's New Mexican Red Chile

Referred to affectionately as simply "red chile" by locals, this sauce is super-versatile. Try it to flavor turkey and mashed potatoes for a Southwestern-style Thanksgiving (see Associated Recipes). Dried New Mexico red chiles vary in heat, so be sure to check labels at the supermarket for a level of spicy that's right for you.
By Jonathan Perno

Chips and Dip

This classic combination of chips and salsa is sure to satisfy your crunchy cravings. Choose your favorite salsa, whether it's mild, medium, or hot.
By Diabetic Living Magazine

Roasted Three-Chile Salsa

This hot salsa recipe is typically made in a large molcajete (lava-rock mortar and pestle), but this recipe calls for a food processor or blender to make it easier. If you have a molcajete, feel free to use it instead. If you can't find the bright orange manzano chiles, sold at Mexican grocery stores, double the amount of jalapeño (or for a hotter salsa, double the habanero).
By Lesley Téllez

Mango-Radish Salsa

Rating: 4 stars
3
Crisp, peppery diced radishes, sweet, juicy mango and tart lime juice have opposing flavors that come together here to create salsa nirvana. Serve with grilled fish, steak or chicken or just put out a dish of it with some crisp baked corn chips.
By Stacy Fraser

Green Salsa

Rating: 5 stars
1
The tart and tangy flavor of tomatillos is mellowed by buttery avocado in this zesty salsa verde. Vary the heat level according to your taste. If you have leftover salsa, it holds well in the refrigerator for a couple days, but its vibrant green color fades quickly.
By Vanessa Barrington

Kiwi Salsa & Chips

Fresh fruit adds sweet, tangy flavor to store-bought salsa, spicing up this easy and quick healthy snack.
By Joyce Hendley

Grilled Peach-Lime Salsa

Grilling fresh peaches for this healthy salsa recipe is key to achieving a mellow caramelized flavor. This fruit salsa is brilliant spooned over grilled chicken, but just as delicious served alongside a basket of tortilla chips.
By David Bonom

Tropical Fruit Salsa

Pineapple, mango, kiwifruit, and mandarin oranges are tossed with a zesty dressing in this low-calorie side dish. Serve it with grilled beef, chicken, or fish.
By Diabetic Living Magazine

Grilled Eggplant Salsa

In this eggplant salsa recipe, eggplants, shallots and garlic are grilled, then mashed together and seasoned with minced chile and fish sauce.
By Naomi Duguid

Zesty Salsa with Preserved Lemons

Preserved lemon adds a tart twist to traditional fresh tomato salsa. Scoop it up with tortilla chips or use it as a topping for grilled fish tacos. For this recipe, you can use the yellow peel and/or the pulp from a preserved lemon. Just be sure to rinse the lemon well before using and remove any seeds from the pulp.
By EatingWell Test Kitchen
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