In the spirit of the spring sunshine, I have been making a lot more salsa! As I was reviewing some of my favorite salsa recipes from my old blog, I quickly realized that I have a ton of great recipes that you can enjoy all year long! This post shares a round up of my favorite seasonal salsas, so grab the recipes below and enjoy!
Seasonal Salsa Recipes
FRESH STRAWBERRY SALSA
This strawberry salsa a perfect spring or summer when the strawberries are fragrant, colorful and oh-so-fresh. The additional kick from the jalapeño balances the sweet with a touch of heat. Enjoy this salsa with chips or try it with salmon!
Fresh Strawberry Salsa
- 3 cups of strawberries, diced
- 1/2 red onion, diced
- 1 jalapeño, seeded and diced
- Lime zest from 1 lime
- Lime juice from 1 lime, plus more to taste
- 1/3 cup cilantro, chopped (sprigs for a pretty garnish)
- Pinch of salt
- In a large bowl, mix the diced strawberries, onion, jalapeño, lime zest, lime juice, cilantro and a pinch of salt together. Adjust flavors to taste.
- Cover and set in fridge for about an hour to let the flavors blend together and get nice and chilled.
- Serve with tacos, fish, chips or just grab a spoon and dive in.
MANGO CUCUMBER SALSA
This mango cucumber salsa is amazing. It combines cucumber and mint and the sweetness from the mango will keep you coming back for more. I love this one with fish tacos and could eat it all summer long.
Fish Tacos with Mango Cucumber Salsa
- 3 tablespoons extra virgin olive oil
- 2 limes, zested and juiced, 1 quartered
- 1-2 tablespoons cilantro, chopped (save extra for garnish)
- 1 medium shallot, finely chopped
- 1 pound white fish
- 1 mango, diced
- 1/2 seedless cucumber, diced
- 3 tablespoons mint, finely chopped
- 1 medium Serrano chile, seeded and diced
- Flour tortillas
- 1 avocado, thinly sliced
- 4 small radishes, thinly sliced
- Salt, to taste
- Preheat grill to medium-high heat.
- In a medium bowl, combine olive oil, lime zest, juice from 1 lime, cilantro and half of the shallot.
- Mix together and add fish, turning to coat both sides.
- Let stand for 15-20 minutes.
- In another bowl, add remaining shallot, mango, cucumber, mint, chile and a generous pinch of salt. Stir to combine.
- Remove fish from marinade and grill 3-4 minutes on each side.
- Internal temperature should read 145-150.
- Transfer to a plate and let rest for 5 minutes.
- Flake fish apart using a fork.
- Grill tortillas 10-15 seconds on each side and remove from grill.
- Divide fish among tortillas, top with mango cucumber salsa, avocado, radishes and cilantro.
- Serve with lime wedges.
I used Mahi-Mahi, but you can use any white fish you'd like.
PICO DE GALLO
Sometimes the simplest ingredients can produce the very best flavors. Pico de Gallo is one of my all time favorites. I love the combination of fresh tomatoes, cilantro, fresh lime juice, red onion and a kick of heat from a serrano pepper. I use this on so many different foods including eggs, tacos, rice, fish, chicken… or, just open your favorite bag of tortilla chips and dive in.
Pico de Gallo
- 2 cups tomatoes, finely diced and rinsed
- 1 cup red onion, finely diced
- 2 tablespoons cilantro, chopped
- 1 serrano pepper, de-seeded and diced (can substitute with a jalapeño, if desired)
- Zest of 1 lime
- Juice of 1 lime, plus more to taste
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon ground pepper
- After dicing the tomatoes, place in a strainer and rinse to remove/drain the seeds.
- Allow the diced tomatoes to dry a bit in the strainer so they're not too wet and watery when combining the rest of the ingredients.
- Add all the ingredients to a bowl and mix until well combined.
- Let chill in fridge, covered, for 4 hours or overnight before serving.
- Taste and adjust the flavor balance to your liking.
- Store in an air-tight container in fridge for up to one week.
ROASTED TOMATILLO SALSA
Mike made this tasty salsa for me using fresh tomatillos from our garden. Roasting the tomatillos can take a little extra time during preparation, but it’s well worth the wait. Taste this one as you go and add as much spiciness as you can handle.
Roasted Tomatillo Salsa
- 1 lb. tomatillos, de-husked, washed and halved
- 1 onion, cut into chunks
- 5-6 garlic cloves, peeled
- 1 jalapeño
- A handful of cilantro
- 1 lime 1 teaspoon of sugar (plus more to taste, if desired)
- A pinch of salt
- Pre-heat your oven to 450 degrees Fahrenheit.
- Line a rimmed baking sheet with foil and lay out the tomatillos, garlic, jalapeno and onions on it.
- Roast for 15 to 20 minutes, or until they are soft and partially blackened.
- Remove the baking sheet and let veggies cool down for 10 minutes.
- Remove seeds from jalapeño.
- Place everything into a Vitamix.
- Add a handful of cilantro, a pinch of salt, 1 teaspoon of sugar and a little bit of lime juice.
- Blend until it’s all combined and adjust spice and sweetness as desired.
GRILLED CORN SALSA
This fall-inspired salsa recipe involves my favorite cooking gadget – our grill. The savory grilled corn tastes delicious with the spicy jalapeño, juicy cherry tomatoes, diced onion and chopped cilantro. Add some brightness from a little freshly squeezed lime juice. I love this salsa with grilled lobster tails and steak.
Flank Steak with Grilled Corn Salsa
For the Dry Rub:
- 2 tablespoons light brown sugar
- 1 tablespoon ancho chile powder
- 1 tablespoon paprika
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon granulated garlic
- 1 teaspoon English mustard powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
For the Steak and Grilled Corn Salsa:
- 2 tablespoons olive oil, plus more for grill
- 3 ears of corn on the cob
- 1⁄4 red onion, finely chopped
- 1 jalapeño, seeds removed, finely chopped
- 1 pint cherry tomatoes, halved
- 1 cup fresh cilantro, coarsely chopped
- 1/3 cup fresh lime juice salt & pepper to taste
- 1.5 pounds flank steak
- Daikon radish microgreens
- Prepare a grill for medium-high heat; oil grate.
- Grill corn on the cob, turning occasionally, until lightly browned all over, about 8–10 minutes; let cool.
- Cut kernels from cobs and place in a medium bowl.
- Add onion, jalapeño, tomatoes, cilantro, microgreens and lime juice to corn and toss to combine; season with salt and pepper. Set salsa aside.
- Meanwhile, coat steak with all of dry rub, packing on more than once if needed, and drizzle with 2 Tbsp. oil to help rub adhere.
- Grill steak, turning occasionally and moving to a cooler spot on grill as needed, until nicely browned about 4 minutes per side for medium-rare.
- Transfer to a cutting board and let rest 10 minutes.
- Return steak to grill just to recrisp exterior, about 1 minute per side.
- Transfer back to cutting board and slice against the grain.
- Serve topped with salsa and additional microgreens, if desired.
Adapted from Bon Appétit.
Cranberries are a winter-inspired flavor and making a salsa with them is so unique! It’s surprisingly balanced in flavor (not overly tart like you might think) and has a light, but surprising kick of heat. I love having this on hand for holiday parties and use it with a variety of cheese spreads.
- 1 (12 ounce) bag fresh cranberries
- 1 bunch cilantro
- 1 bunch scallions
- 1 jalapeno, seeded and minced
- 2 limes, juiced
- 1/2 cup sugar
- 1 pinch salt
- Combine all the ingredients in a Vitamix or blender and blend to desired consistency.
- Chill until ready to serve.
Another winter-inspired ingredient are pomegranates. You might be surprised to learn that they make an incredible salsa that’s vibrant in color and delicious in flavor.
Flatbread with Ricotta and Pomegranate Salsa
- 3/4 cup pomegranate arils/seeds
- 1/4 cup dried cranberries
- 1 serrano seeds removed and finely diced
- 1/4 cup fresh cilantro chopped
- 1 lime juiced
- Salt and pepper to taste
- Flatbread or fresh pizza dough
- Olive oil
- Preheat oven to 450 degrees F.
- Place a pizza stone or baking sheet in the oven and allow to warm for 1-hour.
- In a medium bowl, combine the pomegranate seeds, dried cranberries, serrano, cilantro, lime juice and mix well.
- Add salt and pepper to taste.
- Place flatbread or rolled out dough on parchment paper for easy transitioning into and out of the oven.
- Lightly brush the dough with olive oil before placing in the oven.
- Toast the dough until the edges are lightly toasted, about 5-10 minutes. Oven temps are different, so be sure to keep an eye on it, because it will cook fast.
- Remove the dough from the oven and place on a cutting board.
- Spread ricotta lightly and evenly over the warm flatbread.
- Sprinkle a bunch of arugula over the ricotta and cut into serving pieces.
- Top each slice with pomegranate salsa.
All images ©Regan Baroni 2018.