A bold salsa can elevate everything from hummus to grilled chicken, tacos and burgers. But it can also stand on its own as a dip for chips or veggies, as these five recipes demonstrate.
Jorge de la Torre of Johnson & Wales pumps up the salsa mix by charring tomatoes, onion and garlic before combining with cumin seed, chipotles and smoked paprika.
Photo courtesy of California Table Grape Commission
Marinated Flank Steak With Roasted Grape and Jicama Salsa
Restaurant Associates combines green grapes with crisp pieces of jicama, red bell peppers and red onion to provide texture, color and flavor contrast to grilled flank steak.
