Healthy and Fresh Salsas
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.
Toasted Chile Salsa
Hearty fillings such as steak and chicken can stand up to the intense heat from guajillo chiles. Charring the chiles and onion gives them delicious smoky flavor.
When cooking vegetarian tacos, opt for a bright, fresh salsa such as tomatillo. The lighter fillings demand milder flavor. This salsa also makes for the perfect party snack that your guests can enjoy without an unpleasnt, fiery mouth. The tomatillos provide just enough sweetness and depth of flavor that make this an enjoyable salsa dip for all. Serve it with your favorite tortilla chips.
Strawberry-Avocado Salsa with Cinnamon Tortilla Chips
Chopped tomatillos get mixed with cilantro, lime juice, garlic and a serrano chile for a fresh salsa verde — perfect for dressing up fish or chicken dishes.
Grilled Pineapple-Avocado Salsa
Roasted Hatch Chile Salsa
Hatch chiles are long, pointed green chiles from New Mexico that can also be red, yellow, orange, or brown when ripe. They’re only available in August and September, so if you’re a salsa fiend, buy lots, and then roast and freeze them so you can use them throughout the year. They are said to get hotter as they age, so stick with green if you want mildness. The char from broiled vegetables adds smokiness to this simple salsa.
Smoky Black Bean and Mango Salsa
Minced chipotle chile and a splash of adobo sauce add a hint of heat to this salsa, which is perfect for piling onto quesadillas.
Poblanos are a popular green chile pepper from Mexico. They’re usually mild, but occasionally you’ll get a hot one. Serranos, the most common chile in Mexican cuisine, are smaller and can be bright red or green, with a bright, biting flavor. Broiling chile peppers delivers a tangible smokiness.
Red Onion, Olive, and Feta Salsa
Purply-red onions, tangy crumbled feta and salty kalamata olives come together to create a vibrant, flavorful salsa we can't get enough of.
Orange and Avocado Salsa
Catalonian Pepper and Nut Sauce (Salsa Romesco)
Making this recipe is time well spent: You'll be rewarded with lots of smoky-garlicky-peppery sauce, which keeps in the fridge for up to two weeks or in the freezer for a couple of months. There are lots of delicious ways to use it: Dip veggies or steamed shrimp in it, use it to flavor omelets, thin it with a little vinegar and water for salad dressing, try it as a sandwich spread, or smear it over pizza dough for a Spanish pie.
Chunky Strawberry-Avocado Salsa
Store-bought fruit salsas are often full of preservatives and added sugars. Keep things fresh and healthy with an easy homemade version that comes in at 37 calories per 1/4 cup serving.
Fresh Apple Salsa
Take a break from classic tomato salsas and opt for a fruitier, seasonal option. This sweet-tart condiment features crisp, slightly acidic Spartan apples, though Fuji, Jonagold, and Liberty apples would also work nicely. This fresh, fruity salsa is the perfect addition to any Fall menu or fun occasion, and it's super easy to make. Eat it straight out of the bowl, snack on it with chips, or serve with pork or roast chicken. Serve it immediately, or let it sit overnight to let the flavors incorporate.
Golden Pico de Gallo
Hot pickled banana pepper is balanced with cool peeled cucumber and orange bell pepper in this fun pico.
Summer Squash and Zucchini Salsa
This isn't your ordinary salsa. We've thrown chopped walnuts, grated lemon rind and chopped tarragon into the mix to create a bold appetizer that's perfect for summer entertaining.