These salsa recipes use fresh and flavorful ingredients, perfect for when the produce packs the farmer's market.
We can't knock the convenience of canned salsa when guests are already at the door knocking, but when it comes to flavor,
nothing can beat our fresh recipes.
First up, our superfast Black-Eyed Pea and Tomato Salsa comes together quickly. Adding the inner veins and seeds from the poblano chile will increase the heat in this salsa. Serve with tortilla chips for a fresh, summery appetizer.
View Recipe: Black-Eyed Pea and Tomato Salsa
Fresh avocado provides more than half of the 158 milligrams of potassium in each serving of this snack, which is also a good
source of fiber and monounsaturated fat.
View Recipe: Avocado-Mango Salsa with Roasted Corn Chips
Smoked tomatoes and jalapeño pepper make a world of difference in this salsa and blend beautifully with the garlic and lime.
Garnish with a cilantro sprig, if desired.
View Recipe: Smoky Tomato Salsa
Two kinds of chiles come together to make this green salsa, brimming with flavor. Allow time for the salsa to chill in the
View Recipe: Salsa Verde
Make the chips in advance, cool completely, and store in an airtight container until ready to serve. This sweet salsa is the
perfect snack time treat.
View Recipe: Strawberry-Avocado Salsa with Cinnamon Tortilla Chips
Grilled pineapple brings a delicious layer of irresistible flavor to traditional salsa ingredients.
View Recipe: Grilled Pineapple-Avocado Salsa
This is archetypal salsa, made from tomatoes, green chiles, cilantro, and lime. But more than a mere mix of ingredients, salsa
de molcajete uses centuries-old techniques to combine flavors, bringing out the best of each.
View Recipe: Salsa de Molcajete (Roasted Tomato and Green Chile Salsa)
You can buy pomegranate seeds in the produce section of your grocery store for easy prep. The addition of jalapeño brings
a nice kick of heat.
View Recipe: Pomegranate-Orange Salsa
To keep the corn from drying out on the grill, soak the ears in water first. You can grill the corn and bell peppers at the
same time, but check the peppers earlier, since they cook faster. The salsa is great as an appetizer or as a topping for grilled
meats, fish, or poultry.
View Recipe: Roasted Red Pepper-and-Corn Salsa
Serve this citrusy salsa with chips, or spoon it atop sautéed chicken breast or fish. If you want to make the salsa ahead,
omit the cilantro and avocado, and stir them in just before serving. If you find blood oranges, substitute them for regular
oranges for color.
View Recipe: Orange and Avocado Salsa
Use this as a dip for toasted tortilla wedges and grilled bread or serve this no-cook condiment with grilled chicken, pork,
View Recipe: Nectarine and Radish Salsa
This jewel-toned dip makes the most of fresh winter fruit. If you can't find clementines, substitute tangerines. Bake the
chips up to a day ahead, and store at room temperature in a zip-top plastic bag. You can also prepare the salsa, minus the
avocado mixture, a day ahead. Stir in the mixture shortly before serving to keep the avocado green.
View Recipe: Pomegranate-Avocado Salsa with Spiced Chips
This salsa takes on a tropical appeal with it's Thai-inspired notes and fresh fruit flavor.
View Recipe: Three-Fruit Salsa
For a less spicy version, discard seeds and ribs from the jalapeño before chopping. If made in advance, stir the salsa just
View Recipe: Mango Salsa
In this salsa from Casa del Sol in Cuidad Juárez. Mexico, the peppers are roasted and the tomatoes and onions broiled, giving
the salsa a deep, roasted flavor. This salsa is traditionally mashed by hand if you decide to do the same, remember to wear
gloves and don't wipe your eyes.
View Recipe: Salsa Manuela