Best Salsa Bread Recipes

SWEET PLANTAIN OMELET WITH FRIED BREAD AND ROASTED RED PEPPER SAUCE: TORTILLA DE MADUROS CON PAN FRITO Y SALSA CRIOLLA

Steps:

• In a medium mixing bowl, sift together the flour, powdered milk, salt, and baking powder. On a flat surface, make a well with the combined dry ingredients. Place the shortening and 1 cup of water in the well. Working your way inward, start to work the shortening and dry ingredients into a dough. When dough is no longer sticky, cover with oiled plastic wrap and let the dough res for 1 hour.
• On flat floured surface, roll out the dough to a circle about 1/2-inch thick. Using a 3-inch cookie cutter, cut round pieces from the dough.
• Heat up about 2 inches of oil at 350 degrees, and then fry the dough for about 1 minute on each side until they puff. Place in a warm oven only until the omelet is ready.
• Whisk the eggs in a small bowl with a sprinkle each of salt and pepper.
• Cut plantains on a bias and fry in very hot oil until golden on both sides, then remove from oil and set aside.
• In a separate pan, saute 2 onions in 1 tablespoon of olive oil for about 2 minutes then add the fried plantains and pour the eggs in. Turn the heat down to low and cook for about 8 minutes or until the top is almost thoroughly cooked. Flip the omelet over and cook for about 6 more minutes. Saute the remaining onion in 3 tablespoons of oil, add the roasted peppers, garlic, and cilantro. Cook until tender then puree and season with salt and pepper, to taste.
• Cut omelet into 4 equal quarters and serve on top of pepper sauce with the fried bread.

SALSA CHEESE BOULE (SOURDOUGH BREAD BOWL DIP)

Steps:

• Preheat oven to 350 degrees.
• Cut a circle off of the top of the sourdough and scoop out the inside, reserving the inside as "chunks"for dipping.
• Combine remaining ingredients and spoon into boule.
• Wrap the bread in foil and place on baking sheet. Bake for 20-25 minutes.
• Serve warm with reserved bread chunks.

BANANA SALSA BREAD

Steps:

• Preheat oven to 350°F.
• Spray 9"x5"x3" loaf pan with cooking spray.
• Beat butter and sugar until light and fluffy, using electric mixer at medium speed.
• Add bananas, salsa and eggs and mix well. Add flour and baking soda and mix well.
• Pour mixture into prepared loaf pan.
• BAKE 1 hours or until done.
• Cool in pan on wire rack 15 minute.
• Remove from pan and cool completely on rack.

BANANA SALSA BREAD

Steps:

• 1. Heat oven to 350^. Spray bottom and corners of 9x5 loaf pan ,place wax paper in the pan and spray it too.
• 2. Cream butter and gradually add sugar creaming well. Add eggs, bananas, salsa and lemon juice. Add flour, soda and mix alternately with the milk and dry ingredients. Beginning and ending with dry ingredients. Blend well after each addition. Use low speed.
• 3. Pour batter into prepared pan.Place on bottom rack of oven. Bake for 1 hour checking after 50 minutes and test with toothpick.Cool on rack for 5 minutes. Remove from pan and remove wax paper. and cook completely- can brush top with honey mixed with lemon juice if desired.

CIN MADE "BANANA SALSA BREAD"

Steps:

• 1. PREHEAT oven to 350°F. Spray 9"x5"x3" loaf pan with vegetable cooking spray.
• 2. BEAT butter and sugar until light and fluffy, using electric mixer at medium speed.
• 3. ADD bananas, salsa and eggs and mix well.
• 4. ADD flour and baking soda and mix well.
• 5. POUR mixture into prepared loaf pan.
• 6. BAKE 1 hr. or until done. Cool in pan on wire rack 15 min. Remove from pan and cool completely on rack. Makes 1 loaf.
• 7. WELL THIS IS A KEEPER!!! IT IS SOOOOO MOIST. IT MADE 1-MINI LOAF AND 1-BREAD LOAF SIZE IF I'D USED MY LARGER LOAF PAN I GUESS I COULD HAVE GOTTEN IT ALL IN THE ONE...but, I didn't want to. I TOOK THE MINI LOAF OUT AFTER 30 MIN'S OF BAKING, IT WAS DONE BEING SO SMALL. THE LARGER SIZE LOAF TOOK A BIT OVER THE 1-HR THAT WAS SUGGESTED, (about 8 to 10 min's more). Check it though, most ovens bake a bit different.
• 8. P.S. WE EAT THIS JUST LIKE EATING REGULAR BANANA BREAD. (PHOTOS ARE MINE: CinStraw)

SALSA BANANA BREAD

Steps:

• 1. Heat the oven to 350 degrees F. Spray a 9 x 5 x 3-inch loaf pan with the cooking spray.
• 2. Beat the butter and sugar in a medium bowl with an electric mixer on medium speed until the mixture is light and fluffy. Stir in the bananas, salsa and eggs. Stir in the flour and baking soda. Pour the mixture into the loaf pan.
• 3. Bake for 1 hour or until a knife inserted near the center comes out clean. Cool in the pan on a wire rack for 15 minutes. Remove from the pan and cool completely on a wire rack.
• 4. TIP: It's best to set the oven rack in the middle of the oven for this recipe NOTE: Recipe and photo used with permission.

CHARRED BREAD WITH RICOTTA AND CHERRY SALSA

Steps:

• Toss white/red parts of spring onions and lemon juice in a medium bowl to coat and let sit 10 minutes.
• Add spring onion greens, cherries, and 1/2 cup oil to bowl and toss gently again to incorporate; season cherry salsa with kosher salt and pepper.
• Prepare a grill for medium-low heat. Brush cut sides of baguette with oil. Grill, cut sides down, until bread is toasted and golden brown, about 3 minutes.
• Let toasts cool for a minute, then spread generous amounts of ricotta over both pieces. Sprinkle lightly with sea salt. Cut each half on a diagonal into 6 pieces. Arrange on a platter and, using a slotted spoon, top with cherry salsa.
• Do Ahead
• Cherry salsa can be made 6 hours ahead. Cover and chill.

SALSA BREAD

Steps:

• Add ingredients to bread machine according to manufacturers directions. Select the basic white cycle and desired color setting.

CHEESY SALSA PULL-APART BREAD

Steps:

• Heat oven to 350ºF.
• Cover bottom of 8x4-inch loaf pan with parchment; spray pan and paper with cooking spray.
• Toss biscuit pieces with butter in large bowl. Add grated cheese, then shredded cheese and pepper, mixing lightly after each addition. Place in prepared pan.
• Bake 35 to 40 min. or until golden brown. Run knife or spatula around sides of pan to loosen bread; cool 5 min. Remove bread from pan to heatproof platter or cutting board. Serve warm with salsa for dipping.

SALSA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Use the butter to grease a 9x13 inch baking dish.
• Quarter biscuits. Mix biscuits and salsa in a large bowl. Pour into prepared dish; top with onions, cheese, and black olives.
• Bake in the preheated oven for 35 to 40 minutes.

SWORDFISH WITH BREAD CRUMB SALSA

Steps:

• Preheat oven to 300 degrees.
• Knead the bread crumbs with 2 tablespoons of the oil and spread them evenly in a sheet pan. Bake about one hour, until the crumbs are amber colored and very crisp. Allow them to cool to room temperature.
• Mix the vinegar, anchovies, thyme, capers, shallots and cracked pepper in a bowl. Add the crumbs, mix, then add all but 4 tablespoons of remaining olive oil. Mix again. Set aside.
• Preheat a grill or broiler. Pat the fish dry and cut into six equal size pieces. Brush on both sides with the remaining oil. Season generously with ground pepper. Grill or broil the fish to desired degree of doneness, about four minutes on the first side, two to three on the other.
• Transfer the fish to a platter or individual plates. Sprinkle each portion with some of the bread-crumb mixture and serve.

TOMATILLO SALSA CORN BREAD

Steps:

• Directions Preheat the oven to 425 degrees F. Spray the cake pans with nonstick cooking spray and set aside. In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, salt, and cayenne. In a separate bowl, whisk together the buttermilk, eggs and the butter. Mix the wet ingredients into the dry, stirring until well combined. Fold in the Cheddar, and salsa, and divide the batter between the 2 pans. Place in the top half of the oven and bake for 30 minutes, until the center is firm to the touch and top is golden. Remove from oven, let cool and slice.

HAM & EGGY BREAD WITH SALSA

Steps:

• Lightly butter and sandwich the bread with a good slice of lean ham. Cut the sandwich in half diagonally. In a shallow bowl, beat the egg and milk, then season to taste. Melt a small knob of butter and 1 tsp olive oil in a non-stick frying pan until the butter foams. Dip the sandwich halves into the egg on both sides, then add to the pan. Cook over a medium heat for 2 mins each side or until set and golden. Serve with spoonfuls of ready-made tomato salsa.

BREAD DIPPIN' CILANTRO SALSA

Steps:

• Rinse cilantro; drain, but do not spin dry.
• In food processor with knife blade attached, pulse cilantro and green onions until coarsely chopped. Transfer mixture to small serving bowl.
• Stir in vinegar, lemon juice, olive oil, hot pepper sauce, salt, and 2 tablespoons water.
• Slice bread; serve with salsa.
• Salsa can be covered and refrigerated up to 2 days if not being served right away.

PEACH SALSA WITH BRIE AND FRENCH BREAD

Steps:

• Heat small or large wheel of brie in 350°F oven for approximately 10 minutes or until soft. Also heat french bread until warm.
• Prepare salsa ingredients and mix together.
• Serve the peach salsa alongside the brie and french bread.
• This is also great with some blackberry coulis. Delish!

SALSA BREAD

Steps:

• 1) Cut the baguette into thick (around 3/4") slices. Alternatively, use Texas Toast. 2) Grate garlic and mix it with butter. 3) Apply the garlic butter on the baguette slices and place them (butter side facing up) in an oven or grill till half done. 4) Remove from oven and apply a generous layer of salsa and sprinkle with grated cheese. Put back in oven/grill till the bread is done and cheese has melted. 5) Serve hot.

SPANISH SALSA WITH CRISPY FRENCH BREAD

Steps:

• Heat oven to 325°F. Line cookie sheet with foil. Place bread slices on cookie sheet; spray lightly with cooking spray. Bake 7 to 10 minutes or until very crisp. Place bread slices on cooling rack; cool completely.
• Meanwhile, in decorative bowl, mix salsa ingredients. Let stand at room temperature 20 minutes to blend flavors, or refrigerate until serving time. Serve salsa with crispy bread slices.

SALSA BREAD STRIPS WITH AVOCADO SALSA

Steps:

• Preheat oven to 425°F.
• Lay sliced French bread cut side up onto a baking sheet.
• In a small bowl combine oil, cumin, and garlic powder; stir.
• Brush the seasoned oil mixture onto the cut side of both bread halves with a pastry brush. Spread salsa evenly on top of bread halves. Sprinkle the halves with the Mexican cheese and top with crumbled Parmesan cheese or queso fresco cheese. Place into 425*F. oven.
• Bake 8 to 12 minutes, or until cheese is melted and bread is good and crusty.
• While the bread is baking, prepare the relish.
• In a medium size bowl, mix avocados, lime juice, cilantro, scallions, garlic, celery salt, and salt to taste. Set aside.
• Remove the bread from the oven. Allow to cool a few minutes.
• Using a serrated knife, slice bread halves across into 2 inch strips.
• To serve put salsa bread strips on a nice plate or platter with avocado relish in a separate bowl. Enjoy!