2 different ways to cook with salsa

Came home feeling sick on Monday and not feeling hot today, so still working on a recap of my weekend trip to Tahoe. For now here are 2 ways I like to use salsa. And no, there’s no dipping of chips.

Salsa is a great way to lighten up dishes and add tons of flavor. “Good” salsas should be made from natural, whole ingredients. I LOVE Mexican food, but Mexican rice is typically lacking in the nutrient department. One super easy substitution is to make a Mexican quinoa.Β This is gluten-free and can easily be made vegan. In this recipe, you’re basically replacing some cooking liquid with salsa (this idea was actually from Kyle’s brother).

mexican quinoa salsa

Step #2

mexican quinoa salsamexican quinoa salsa

Mexican Quinoa

  • Servings: 4-6
  • Difficulty: easy
  • Print

mexican quinoa salsa


  • 1 cup quinoa
  • 1 cup chicken broth or vegetable broth (or water, but broths add more flavor)
  • 1 cup salsa (pick your favorite kind, I usually like a chipotle salsa)


  1. Rinse quinoa if it’s not already pre-washed. Place in sauce pan (that has a lid).
  2. Add broth (or water) and salsa to sauce pan. Stir until combined.
  3. Turn heat on high until it starts to boil.
  4. Once boiling, turn heat to low, place lid on sauce pan, and simmer for 13-18 min or until all liquid is absorbed.

See, that easy!! Make sure you pick a salsa you would normally eat (like with chips). You’re concentrating the flavor, so like with cooking with wine, if you don’t like it before cooking, you aren’t going to like it cooked in your food.

My next recipe is a crock-pot recipe for Chicken Verde. Another super easy one- set it and forget it πŸ™‚

salsa chicken verde

Crock-pot Chicken Verde

  • Servings: 4-6
  • Difficulty: easy
  • Print

salsa chicken verde


  • 1 medium yellow onion, chopped
  • 4 boneless, skinless chicken breasts
  • 1, 16 oz. jar La Victoria Salsa Verde
  • Water


  1. Place chicken breast in the crock-pot.
  2. Add chopped onion and salsa verde on top of the chicken.
  3. Pour water over the chicken so that the chicken is just submerged in liquid.
  4. Set crock-pot to cook 7-10 hours on low, or 4-5 hours on high.
  5. Just before serving, shred the chicken with a fork.

I swear this chicken is moist and flavorful. You can easily make this into tacos or burritos, we just didn’t have tortillas. You can also do the same thing with pork. I just don’t like pork.

Have any other salsa ideas other than eating with chips?


24 thoughts on “2 different ways to cook with salsa

  1. Every New Year’s day, we go over to my neighbor’s for Mexican breakfast. She poaches the eggs in salsa in an electric skillet. Comes out yummy and is very easy!

    Get well soon!

  2. You are a little genius! I would have never in a million years thought to use the Salsa juice in place of water. I might do this all the time now. You know how much I like spicy food πŸ™‚ Your crock pot recipe looks good too… and so easy. I need to dig my crock pot out. I have no excuse when dinner is that easy. Thanks for sharing. Hope you feel better soon, love!!

  3. Yummy these look great! I only tend to make my own salsa to have with fajitas – just finely chop red onion, tomatoes, herbs and mix with a general squeeze of lemon or lime juice. So yummy!

  4. Your crockpot chicken in tomatillo salsa sounds life changing! I will be trying this soon haha! I also love that you used salsa to make Mexican quinoa. I make this all the time, but I use El Pato tomato sauce ( a canned Mexican chile sauce). I will have to try your version sometime πŸ˜‰

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