Best Bacon Salsa Recipes

BACON, AVOCADO, AND CHEESE OMELETS WITH TOMATO SALSA

Steps:

• In a small bowl stir together the tomato, the onion, the jalapeño, the coriander, the lime juice, and salt and pepper to taste until the salsa is combined well. In a bowl whisk together the eggs, the water, and salt and pepper to taste.
• In a 8-inch skillet, preferably non-stick, heat 1/2 tablespoon of the butter over moderately high heat until the foam subsides, pour in half the egg mixture evenly over the bottom, and cook it for 1 minute, or until it is almost set. Sprinkle half the omelet with half the bacon, half the avocado, peeled and cut into 1/2-inch pieces, and half the Monterey Jack and cook the omelet for 1 minute, or until it is set. Fold the omelet over the filing, transfer it to a plate, and keep it warm. Make another omelet in the same manner with the remaining butter, egg mixture, bacon, avocado, and Monterey Jack and serve the omelets with the salsa.

BACON-WRAPPED SHRIMP WITH CHUNKY TOMATILLO SALSA AND TOMATO VINA

Steps:

• Tomatillo Salsa:.
• For the tomatillo salsa, toss the tomatillos, avocados, jalapenos, cilantro and onion together in a large bowl.
• Add the lime juice and canola oil, and turn to coat; season with salt and black pepper.
• Turn the mixture over a few times until the avocados are slightly mashed and the salsa is creamy.
• Cover and refrigerate while you prepare everything else.
• Tomato Vinaigrette:.
• Puree the tomato, chipotle, garlic, lime zest, lime juice, sherry vinegar, sugar and salt in a blender until smooth.
• Pour in the oil and puree again until emulsified and slightly thickened.
• Refrigerate.
• Shrimp:.
• Wrap each shrimp in a piece of bacon, overlapping the ends so they stick together.
• Place a large skillet over medium heat, drizzle with a 1/2 count of oil and heat just to the smoking point.
• Lay the shrimp in the pan (do this in batches if the pan is crowded) and saute until the bacon is crisp, tossing so the shrimp cook evenly.
• To Serve:.
• Spoon a mound of the tomatillo salsa on each plate.
• Drizzle a pool of the tomato vinaigrette on another area of the plate and top with 5 shrimp (per plate).
• Garnish with the green onion and cilantro leaves.

BACON AND SHRIMP TACOS WITH PINEAPPLE SALSA

Steps:

• For Pineapple Salsa, in a small bowl, combine pineapple, tomato, red onion, cilantro, lime juice, and salt. Set aside.
• Bacon and Shrimp Tacos: In a large skillet cook bacon over medium heat until browned and crisp. Remove to paper towels to drain; crumble bacon.
• In a large bowl stir together the teriyaki sauce, orange juice, ginger, and crushed red pepper. Remove half of the sauce and set aside. Add shrimp to remaining sauce in bowl and toss to coat.
• For a gas or charcoal grill, grill shrimp in a grill basket set on the rack of a covered grill directly over medium heat for 8 to 10 minutes or until opaque, turning once. Toss shrimp with remaining sauce.
• Serve shrimp in tortillas topped with cabbage, Pineapple Salsa, and bacon.

CHICKEN PINWHEELS TOPPED WITH MANGO SALSA AND SERVED WITH SAUTEED ASPARAGUS SPEARS AND BACON CRUMBLES

Steps:

• In a large pan, saute red peppers, green peppers, garlic, thyme, and rosemary until the vegetables begin to soften. Remove from the heat and allow to cool while you prepare the chicken. Pound the chicken breasts in between 2 pieces of plastic wrap until they are flattened. Place the sauteed vegetables in the center and roll the breast around them. Secure closed with a toothpick, if necessary.
• Heat a large saute pan over medium heat. Add enough oil to lightly coat the bottom of the pan and heat. Add the stuffed chicken and cook until all sides are browned and the chicken is cooked through.
• Combine the mango, garlic, and the red onion and place in a medium-sized bowl. Add salt, lime juice, and corn syrup to the bowl and thoroughly combine. Serve the salsa over the sauteed chicken.
• In a medium saute pan, cook the bacon until it is crisp. Drain and crumble the pieces into a bowl. In a separate pan, saute asparagus with garlic until the asparagus is tender. Add crumbled bacon on top of the spears.

GRILLED BACON-WRAPPED TILAPIA & FRESH FRUIT SALSA #RSC

Steps:

• For the Salsa: Find the butt of the peach and slice the peach all the way around the pit. Twist to release the flesh from the pit, and remove the pit from the other half of the flesh by prying it loose with a spoon. Do this with the other peach and set aside.
• Mince the onion and the red bell pepper and pour them in a medium sized bowl. Chop the peach halves into bite sized pieces and pour in with the onion and pepper. Squeeze the juice from one of the lime halves over the peaches, onion, and peppers, followed by the honey, and season to taste with the salt and pepper. Mince the cilantro and add to taste. Mix thoroughly, cover with plastic wrap and refrigerate 30 minutes, at least.
• For the Tilapia Fillets: Ready the grill with enough charcoal to burn around 375 to 425 degrees for at least 30 - 45 minutes. Accumulate charcoal to be sure that the heat is concentrated mostly in the middle.
• Wrap the tilapia fillets in two slices of bacon a peice, drizzle with lime juice from the other half the sliced lime, to taste. Season to taste with pepper and garlic powder. Place the tilapia fillets onto a sheet of Reynolds Wrap Alluminum Foil. Fold the wrap in half, longway, fold one side over the other to create a seal. Turn and fold the open sides to create two more seals.
• Place indirect from the heat on the charcoal grill, seal side up and grill until the fish fillets are flakey and the bacon is thoroughly cooked, about 30 to 40 minutes. Remove from heat and let set a moment before opening.
• Top the fillets with fresh peach salsa and close the wrap to warm the salsa through but not to cook. Serve in the alluminum foil on a large plate with grilled sliced seasoned tomatoes and a grilled flour tortilla. Garnish with more peach salsa and a sprig of cilantro.

GRILLED CLAMS WITH BASIL-BACON SALSA

Steps:

• Cook 5 bacon slices in medium skillet over medium heat until almost crisp, turning occasionally, about 10 minutes. Transfer to paper towels. Repeat with remaining 5 bacon slices. Chop bacon.
• Mix salsa and basil in medium bowl.
• Prepare barbecue (medium-high heat). Cover bottom of 2 platters with 1/4-inch-thick layer of rock salt. Arrange clams directly on barbecue rack. Cover and grill until clams open, turning occasionally, about 8 minutes (discard any clams that do not open). Remove clams from rack.
• Using pot holders to protect hands, twist off and discard top shells of clams. Arrange clams, shell side down, atop salt on platters. Spoon salsa atop clams. Sprinkle with reserved bacon and serve.

CHUNKY BLACK BEAN SALSA DIP WITH BACON

Steps:

• Combine all ingredients except peppers.
• Cut peppers lengthwise in half; discard stems and seeds. Cut each half crosswise into 2 pieces. Cut pieces lengthwise into chunks forming scoops.
• Serve bean mixture with pepper dippers.

QUESO BLANCO BACON BURGERS WITH WATERMELON AND TOMATO SALSA FRESCA

Steps:

• Preheat a gas grill to medium-high heat, or prepare a medium-hot fire in a charcoal grill with a cover. Combine chile, garlic, lime zest, lime juice, sugar, and salt in a medium non-reactive bowl and mix well. Stir in watermelon, tomato, onion, and cilantro. Cover and refrigerate while preparing burgers. Place bacon in a large, heavy non-stick fire-proof skillet on the grill; cook until crisp. Reserving dripping, use slotted spoon to transfer bacon pieces to paper towels. Place ground chuck, cheese, cilantro, garlic, chipotle pepper, salt, black pepper, and bacon pieces in a large bowl; drizzle with 2 Tablespoons reserved bacon drippings. Mix lightly, handling as little as possible. Shape into 6 patties to fit buns. When grill is ready, brush grill rack with oil. Place patties on the rack and cover. Cook, turning once, until done to preference; about 5-7 minutes per side for medium. Sprinkle cheese on patties during last 3 minutes of grilling. Place buns, cut side down, around outer edges of grill during last 2 minutes of grilling. To assemble burgers, place lettuce on buns, top with equally divided salsa fresca, followed by patties. Add bun tops and serve.

BURGER WITH BACON AVOCADO RANCH SALSA

Steps:

• In a small bowl, add the bacon, tomato, and Hidden Valley® Original Ranch® Avocado Dressing, and mix well to create a salsa. Shape the beef into 4 burgers. Grill the burgers and onion slices for about 5 to 7 minutes on each side or until an internal temperature of 160°F has been reached. Toast the rolls. Place a burger in each roll. Top each burger with 2 tablespoons of the salsa and grilled onions to taste, and serve. Refrigerate any leftovers promptly in a shallow container. Discard any food left out more than 2 hours (or 1 hour if temperatures are above 90°F).

SASSY FISH BAKE WITH TOMATO-BACON-AVOCADO SALSA

Steps:

• Heat oven to 375°F. Spray 15x10x1-inch baking pan with cooking spray.
• In shallow dish, mix Bisquick mix, salt, paprika, chile powder and lemon-pepper seasoning. In another shallow dish, place evaporated milk. Dip fillets in milk, then coat with seasoned Bisquick mixture (discard any remaining mixture). Place fillets in baking dish. Spray tops of fillets with cooking spray to moisten.
• Bake uncovered 15 to 20 minutes or until fish flakes easily with fork. Meanwhile, in large bowl, mix all salsa ingredients. Let stand 10 to 15 minutes. Stir well; taste and adjust seasoning as needed.
• To serve, place fish on warm plates and top each fillet with 1/2 cup of salsa.

BACON MOLLETE WITH BLACK BEANS, EGGS AND SALSA FRESCA

Steps:

• Black Bean Spread: Heat vegetable oil in medium saute pan over medium heat. Add onions and jalapenos. Saute until softened, and then add garlic. Cook for additional 2 minutes.
• Add black beans, cumin and lime juice, and stir to combine. Cook until beans are warmed through.
• Transfer to blender and blend until smooth, adding chicken stock to achieve spreadable consistency.
• Salsa Fresca: In mixing bowl, combine all ingredients but seasonings, and then season with salt and pepper.
• To Serve: Toast bread lightly in oven or toaster.
• Top bottom half with Black Bean Spread followed by bacon. Top with fried eggs. Garnish with Salsa Fresca, cheese and more cilantro. Place other half of bread on top.

BACON, AVOCADO AND JACK CHEESE OMELETS WITH FRESH SALSA

Steps:

• Prepare salsa: In small bowl, combine tomato, green onions, jalapeño, cilantro and lime juice and mix well. Season to taste with salt and pepper. Set aside. In medium bowl, whisk eggs with water and season with salt and pepper. Prepare bacon, cook thoroughly, crumble and set aside. Melt half the butter in a small nonstick skillet over medium-high heat. When foam subsides, add half the egg mixture. Tilt pan to coat bottom and cook 1 minute, until almost set. Sprinkle half the omelet with half the crumbled bacon, avocado and cheese and cook 1 minute. Fold empty half of omelet over filling and slide omelet onto a plate. Keep warm. Repeat with remaining butter, egg mixture, bacon, avocado and cheese. Serve with salsa.

CHIPOTLE-BACON SALSA

Steps:

• In large skillet, heat the oil over medium.
• Add the bacon, then reduce the heat to medium-low and cook for about 7 minutes, or until lightly browned.
• Transfer the bacon to a paper-towel-line plate to drain excess fat.
• In a medium bowl, toss the tomatoes, onion and chipotle puree.
• Stir in the bacon, lime juice and black pepper.
• Refrigerate until ready to serve.

BURGER WITH BACON AVOCADO RANCH SALSA

Steps:

• In a small bowl, add the bacon, tomato, and Hidden Valley® Original Ranch® Avocado Dressing, and mix well to create a salsa. Shape the beef into 4 burgers. Grill the burgers and onion slices for about 5 to 7 minutes on each side or until an internal temperature of 160°F has been reached. Toast the rolls. Place a burger in each roll. Top each burger with 2 tablespoons of the salsa and grilled onions to taste, and serve. Read more at https://www.hiddenvalley.com/recipe/1046/burger-with-bacon-avocado-ranch-salsa-/#ODiuLQxHtFy7b3bs.99

HOT DOGS WITH BACON-MANGO SALSA

Steps:

• Heat grill to medium-high heat.
• Combine first 5 ingredients.
• Grill wieners 7 to 9 min. or until heated through, turning occasionally. Cut lengthwise slits in wieners to within 1/2 inch of ends; fill with cheese. Grill, cheese-sides up, 1 min. or until cheese is melted.
• Fill buns with wieners and mango mixture.

MANGO AND BACON SALSA

Steps:

• Combine ingredients.

OMELET ROLL WITH BACON SALSA

Steps:

• 1. Preheat oven to 350^. Line a jelly roll pan (15x10-inch) with parchment paper extending over short end of pan. Spray a little cooking spray under paper to hold it in place. then spray the paper too.
• 2. Beat eggs, milk and flour in a large bowl with a whisk until well blended. Stir in about a cup of Bacon Salsa.(recipe on this site of my recipes). Pour carefully into prepared pan Bake 14 -16 minutes or until edges are almost set. Top with cheese; bake 2 more minutes, or until just melted.
• 3. Remove from oven and roll up omelet immediately, starting on one short end and peeling off paper as omelet is rolled. Place on platter; cut into slices. Serve with remaining heated salsa.

BACON-CORN SALSA

Steps:

• Cook bacon in medium skillet on medium heat 10 min. or until crisp. Drain, reserving 1 tsp. of the drippings in skillet. Set bacon aside.
• Add onions and peppers to drippings in skillet. Cook 5 min. or until vegetables are crisp-tender, stirring frequently. Add corn; cook 1 min. or just until heated through, stirring occasionally. Stir in bacon.
• Serve with tortilla chips.

BACON, CORN, SALSA AND CHICKEN ROLL-UP

Steps:

• Cook bacon in medium skillet on medium heat 10 min. or until crisp, stirring occasionally. Use slotted spoon to transfer bacon to paper towels to drain. Discard all but 1 tsp. drippings from skillet.
• Add onions and peppers to skillet; cook and stir 5 min. or until crisp-tender. Add chicken and corn; cook 5 min. or until heated through, stirring occasionally. Stir in bacon.
• Spread tortillas with salsa; top with chicken mixture and cheese. Roll up.

BACON, LETTUCE AND SALSA SANDWICH

Steps:

• In a mixing bowl combine some mayonnaise with salsa and spread on toast. Build up a layer of bacon, arugula, cheddar and top with avocado and cilantro.