Festive uses for salsa to spice up any dish

Don't throw out that leftover salsa. Instead, use it in unexpected — and tasty — new ways. Here are some ideas to try tonight.

• To get a jump on making a spicy rice dish, sauté tomato salsa in a skillet, then add rice and water, cover and simmer.
• For instant gazpacho, mix 50 to 100 millilitres (1/4 to 1/2 cup) of your favourite salsa into a can of tomato soup.
• To make a Southwestern version of gumbo, make a gumbo with a roux, garlic, onions, bell pepper strips, celery, okra (frozen is fine), shrimp and kielbasa. Add salsa instead of tomatoes. Serve over rice.
• For super-easy black bean soup, mix together two cans (450 grams/15 ounces each) chicken broth, one rinsed and drained can (450 grams/15 ounces) black beans, one box (200 grams/seven ounces) instant black beans, and 250 millilitres (one cup) chunky salsa in a saucepan. Bring to a boil and simmer for five minutes. Add more broth if you like a thinner soup. Sour cream and chopped scallions make nice garnishes.
• To make salsa ketchup, mix together 250 millilitres (one cup) ketchup and 250 millilitres (one cup) spicy salsa. Use as a condiment whenever you would use salsa or ketchup alone.
• For more lively spaghetti sauce, add 15 to 30 millilitres (one to two tablespoons) salsa. Most salsas contain lots of tomatoes and onions, plus subtle amounts of minced peppers, oregano and cilantro, all of which blend perfectly with tomato-based spaghetti sauces.
• To whip up quick Mexican-style tuna, toss two drained cans (175 grams/six ounces each) white water-packed tuna with 250 millilitres (one cup) salsa and 15 millilitres (one tablespoon) olive oil. Use as a sandwich spread, a filling for tacos, or a dip for tortilla chips.
• For Mexican-style pan-fried fish, use salsa. Add two millilitres (1/2 teaspoon) ground cumin and two millilitres (1/2 teaspoon) dried oregano to the flour. Dredge the fish in the seasoned flour, then in beaten eggs, then in cornmeal and pan-fry in olive oil. Remove the fish to a platter and keep warm. Add 15 millilitres (one tablespoon) olive oil to the skillet, and sauté one minced garlic clove and three sliced scallions for 30 seconds. Add 175 millilitres (3/4 cup) salsa and bring to a simmer. Remove from the heat and stir in 45 to 60 millilitres (three to four tablespoons) chopped fresh cilantro. Pour the sauce over the fried fish fillets.
• To make salsa vinaigrette, blend 250 millilitres (one cup) salsa, 45 millilitres (three tablespoons) olive oil and 30 millilitres (two tablespoons) fresh lime juice in a blender. Use as a dressing for bean salads, rice salad or to top grilled or broiled fish or chicken.
• For the fastest chili on earth, cook 450 grams (one pound) ground beef in a nonstick skillet over medium heat until no longer pink, about five minutes, stirring often and breaking up the meat with a spoon. Drain off any fat and add one can (500 grams/16 ounces) seasoned chili beans and 125 millilitres (1/2 cup) of your favourite salsa. Simmer for two minutes. Serve topped with sour cream or shredded cheddar cheese and chopped scallions.
• For a rich-tasting but lightning-fast sauce for pork or poultry, boil 350 millilitres (1 1/2 cups) salsa in a saucepan until almost all of the liquid evaporates. Remove from the heat and stir in 45 millilitres (three tablespoons) unsalted butter until melted.
• To give meatloaf a Southwestern flavour profile, use salsa instead of ketchup in your favourite recipe.

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