What's summer without the heat? And what's summer without taking advantage of all the fabulous local farmers' markets that pop up throughout the season? While there are SO many ways to use the fresh fruits and veggies you can find during the summer, one of our favorites is homemade salsa. Not only are there a ton of ways to make it – spicy, smoky, sweet – but it's much simpler to create than you might imagine. Plus it's the perfect topping for a plethora of items and an incredible side dish all it's own (not to mention a wonderful ingredient to mix into a few more decadent appetizers!). Have a look at these recipes we've gathered and explore the possibilities!
Pico de Gallo – Simply Recipes
Prep time: 6 minutes Yield: Makes 3 to 4 cups of salsa
- 2-3 medium sized fresh tomatoes (from 1 lb to 1 1/2 lb), stems removed
1/2 red onion
2 serrano chiles or 1 jalapeño chile (stems, ribs, seeds removed), less or more to taste
Juice of one lime
1/2 cup chopped cilantro
Salt and pepper to taste
Pinch of dried oregano (crumble in your fingers before adding), to taste
Pinch of ground cumin, to taste
- Start by roughly chopping the tomatoes, chiles, and onions. Be very careful while handling the chile peppers. If you can, avoid touching the cut peppers with your hands. Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the peppers. If the salsa isn't hot enough, you can add a few for more heat.
- Place all of the ingredients in a food processor. Pulse only a few times, just enough to finely dice the ingredients, not enough to purée. If you don't have a food processor, you can finely dice by hand.
- in a serving bowl. Add salt and pepper to taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies, or add a little more ground cumin.
- Let sit for an hour for the flavors to combine.
- Serve with chips, tortillas, tacos, burritos, tostadas, quesadillas, pinto or black beans.
Fresh Tomato Salsa – Yummy Mummy Kitchen
Prep time: 15 minutes Yield: 2 cups
- 6 Roma or garden tomatoes, cut into quarters
1 jalapeño, seeded and roughly chopped
1/2 large yellow or red onion (not sweet), peeled and roughly chopped
3 cloves garlic, chopped or crushed
juice of 1 lemon or lime
1 cup loosely packed fresh cilantro leaves
pinch of cumin (optional)
1/2 teaspoon sea salt
- Place all ingredients in a blender or food processor and pulse until just chunky (or as chunky or un-chunky as you like!). Taste and adjust seasonings if needed. Refrigerate at least an hour to let the flavors meld. The salsa may be lighter red than store-bought salsa due to the air blended in and fresh tomatoes are usually lighter in color than canned. It may darken up as the air settles.
Savory Strawberry Salsa – Better Homes & Gardens
Prep time: 5 minutes Yield: 3 cups
- 2 cups strawberries, coarsely chopped
1 cup avocado, seeded, peeled, chopped
1/2 cup cucumber, coarsely chopped, seeded
2 tablespoons honey
1 teaspoon lime peel, finely shredded
2 tablespoons lime juice
1 - 2 tablespoons jalapeno chile pepper, seeded, finely chopped
1/4 teaspoon black pepper, coarsely cracked
- In a medium bowl, combine ingredients. Cover and chill for 2 to 24 hours. Makes 12 (1/4 cup servings).