best canned salsa we tasted. It’s labeled as “hot” but I would classify it as “heavy medium.” It’s savory but not too salty with big chunks of tomato. You won’t notice the heat too ...

Unripe, green tomatoes can be used up in this fresh, zesty salsa – perfect for scooping ... Heat the oil in a large frying pan on a medium heat. Add the tomatoes with a little sea salt.

Heat the grill or a griddle pan to a medium-high heat ... Serve the tuna steaks topped with the salsa and the garlic and tomato bruschetta on the side.

Combine 4 cloves of the roasted garlic with the tomatoes, onion, serrano pepper, vinegar, and thyme in a medium bowl ... and garnish with the salsa. Makes four quesadillas.

Heat the rice, broth and salsa in a 3-quart saucepan over medium heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender. Stir the tomato and beans in the ...