40+ Fresh Ways to Update Homemade Salsa 

We use a couple short bursts in a food processor to give this sweet and slightly spicy mango salsa a more uniform, restaurant-style texture, which is better for scooping. Use it for an appetizer or pair with grilled chicken for tacos. It's important to make sure your mangos are ripe, but not too soft. If they aren't ripe enough, you can put them in a bag with apples to ripen them faster. If you like your mango salsa more pungent, double your amount of shallot, jalapeño, and cilantro.

Late-season cherry tomatoes and woodsy thyme bridge the seasons in this versatile condiment. Try it on everything from grilled chicken breasts to sautéed salmon and roasted pork tenderloin.

Don’t be afraid to get some good char all over the corn; that’s where a lot of the flavor comes from. We like the look of red jalapeños here, but you can also use green jalapeños (which taste the same) if they’re easier to find. Try the citrus-spiked salsa as a dip with tortilla chips or a topper for blackened fish, steak, or chicken; or tuck some into fish or shrimp tacos, combine it with black beans for a quesadilla filling, stuff a hefty spoonful into an omelet or frittata, or toss a generous amount with quinoa for a hearty main-dish salad.

This fresh, bright salsa is slightly spicy from the serrano chile, but not over-the-top. A jalapeño is a good substitute, but taste as you go: Some jalapeños are very mild while others have a lot of heat. Serve the salsa with tortilla chips or over fish or chicken.

The salsa verde that flavors the purslane would make a terrific table salsa; just leave out the leaves. While purslane's gently tart flavor and soft, slightly succulent texture makes it distinct, a mix of torn watercress, spinach, and chard in equal portions will give you a similar taste.

Sweet strawberries mingle with lime and nutty coriander in this fresh take on salsa. Try this vibrant sauce spooned over pan-seared halibut or sprinkled with feta over grilled pork-and-zucchini kabobs.

Twenty five minutes is all you need to make this tasty Pan-Grilled Chicken with Peach Salsa recipe. Keep the grill pan going and cook double the chicken, then slice for salads, tacos, sandwiches, or stir-fries during the week. Serve it with Tomato, Herb, and Baby Lettuce Salad.

This hearty condiment can stand up to just about anything, from charred flank steak to grilled halibut.

This isn’t your average salsa. No tomatillos, no lime juice, or cilantro. Instead, this gorgeous green-hued salsa gets its vibrant color from fresh parsley and basil. Those fresh herbs combined with green onions, briny capers, and tangy Dijon mustard, this salsa brings a boost of flavor to any weeknight meal. Dress up fish or chicken dishes, or use it as a dipping sauce or topping. Tip: make sure to chop herbs instead of keeping them whole. Fresh, pungent herbs are one of the easiest ways to make your dinner more interesting, and flavor without adding on an excess of calories.

Here we combine two of the our favorite early-summer ingredients—cherry tomatoes and fresh basil—into a fresh take salsa. For the crispiest skin (that doesn’t stick to the grill), be sure your grill grates are very clean and the grill is preheated for at least 15 minutes. Avocado adds creaminess and a punch of gut-healthy prebiotics.

Salmon is a pretty potent anti-inflammatory food; its omega-3 fatty acids are great for your heart and brain. Plus, this avocado-studded salsa gives you an extra boost of heart-healthy fats!

Beautiful fruits come together to create a gorgeous condiment that's bright, slightly tart, and faintly sweet. We section all the citrus, including a lime, and chop the flesh for juicy bits that burst with freshness. To section the fruit, cut a slice off the top and bottom of each fruit so that it stands flat; cut down the sides to remove the peel and pith, and then cut between membranes to extract the sections. Serve the salsa over seared salmon, halibut, or shrimp, or tuck into fish or shrimp tacos for a next-level dinner.

Sweet and spicy, this tropical treat is a perfect topping for tacos and grilled pork. If you don’t want to fuss with a whole pineapple, pick up pre-cubed or cored pineapple in your grocery’s produce section. Be sure to serve this salsa at room temperature for the most flavor. If making ahead, stir in cilantro just before serving.

Spin fresh zucchini into a savory summer veggie “salsa” that’s delicious alongside sauteed chicken breasts or fish.  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. 

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.

We love this low-cost cut for its big, beefy flavor—and the zucchini salsa adds some summery zing. Feel free to substitute flank or skirt steak if you like. Cook it medium-rare and slice the steak against the grain for melt-in-your-mouth bites. 

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.

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.

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. 

This super fast 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.

Grilled pineapple brings a delicious layer of irresistible flavor to traditional salsa ingredients.

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.

Minced chipotle chile and a splash of adobo sauce add a hint of heat to this salsa, which is perfect for piling onto quesadillas. 
 

Purply-red onions, tangy crumbled feta and salty kalamata olives come together to create a vibrant, flavorful salsa we can't get enough of. 
 

Here we season quick-cooking scallops with inspiration from Caribbean pepper pot recipes. To get a nice sear on the scallops without any sticking, be sure to thoroughly pat your scallops dry and preheat the skillet until it’s nice and hot.

The spicy scallops are cooled by the sweet, minty watermelon salsa. Ask for “dry” sea scallops at the fish counter. Other scallops have been treated with a sodium solution that prevents them from browning nicely and can make the texture of the meat less pleasant.

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.

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.

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.

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. 
 

Hot pickled banana pepper is balanced with cool peeled cucumber and orange bell pepper in this fun pico. 
 

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.

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.

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.

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.

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.

Use this as a dip for toasted tortilla wedges and grilled bread or serve this no-cook condiment with grilled chicken, pork, or fish.

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.

This salsa takes on a tropical appeal with it's Thai-inspired notes and fresh fruit flavor.

Though this recipe was originally created to top our Quick Vegetarian Chili with Avocado Salsa, it also tastes delicious as a dip with some ridiculously easy homemade tortilla chips.

For a less spicy version, discard seeds and ribs from the jalapeño before chopping. If made in advance, stir the salsa just before serving.

Sweet and smoky grilled pineapple combines with peppers and onions for a brightly colored salsa that deserves a spot at your next cookout.