There's just something about a fresh salsa when paired with your favorite foods (I especially love it on seafood and fish). It adds a ton of fresh, vibrant flavor to so many dishes. And because it isn't cooked, it's super easy and fast to make. So grab your fruit, veggies, and a knife, and let's make some delicious fresh salsa.
Basic Salsa
I call for heirloom tomatoes in this recipe because I love the vibrancy they bring to this salsa. It will taste best if the tomatoes are in-season and purchased fresh and locally. Feel free to substitute your favorite tomatoes here, too.
Ingredients
- 2 heirloom tomatoes, finely chopped
- 1 red onion, finely chopped
- 1 jalapeño, ribs and seeds removed and finely chopped
- 1 garlic clove, minced
- Juice of 1 lime
- ½ teaspoon sea salt
- ¼ cup chopped, fresh cilantro
Instructions
- In a medium bowl, combine all ingredients.
- Cover and refrigerate for 30 minutes to allow the flavors to blend before serving.
If you prefer your salsa saucier, put all ingredients in a blender or food processor and pulse for 10 one-second pulses.
Sweet and Spicy Mango Salsa
I love the combo of sweet and spice. This calls for red chilis, but choose your own chili depending on how spicy you want the salsa.
Ingredients
- 2 mangos, peeled, pitted, and cubed
- ½ red onion, finely chopped
- 1 red chili, seeded and diced
- 1 tablespoon freshly squeezed lime juice
- ½ teaspoon sea salt
Instructions
- In a medium bowl, combine all ingredients.
- Cover and refrigerate for at least 30 minutes before serving.
Corn and Black Bean Salsa
This salsa is a little heartier. It's really good with chips, and we love it on tacos (or even as a side for tacos).
Ingredients
- 1 cup canned corn, drained (or 1 cup fresh corn)
- ½ cup canned black beans, drained
- ½ red onion, finely chopped
- 1 medium tomato, finely chopped
- 1 jalapeno, seeded and finely chopped
- Juice of 1 lime
- 2 tablespoons chopped, fresh cilantro
- ½ teaspoon sea salt
Instructions
- In a medium bowl, combine all ingredients, mixing well.
- Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
Variations
I made these salsa recipes fairly mild. But to be honest, I like a super hot salsa that sets my mouth on fire. You can vary the heat levels and change it up in other ways, too.
- You can add milder or hotter peppers to any of the above salsas. For hotter salsa, try a pepper like a habanero or leave a few of the seeds in. Remove seeds completely to downgrade the heat slightly.
- Milder chilis you can use for the salsa include Anaheim or banana peppers. Hotter chilis include habanero and serrano.
- Chop half an avocado and add it to any of the salsas above to make them slightly creamier with a more herbal flavor.
- Add a dash of cayenne or chipotle chili powder to add a bit of heat and flavor.
- Replace the lime juice with another citrus juice, such as lemon, grapefruit, or orange, to vary the flavor.
Add Some Sizzle to Your Snacks
Salsa is a great way to add fresh flavors and, if you like it, heat to your favorite foods. I like salsa on a lot of savory foods — eggs, chicken, salads, and, of course, as a dip for chips. With our salsa recipes, you'll have endless options for snacks and meals.
