In the spirit of the spring sunshine and Cinco de Mayo quickly approaching, I decided to gather my favorite salsas for you to enjoy all year long. Let’s start with spring and work our way through winter.
Fresh Strawberry Salsa
This strawberry salsa a perfect spring salsa 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 it with chips or try it with salmon!
FRESH STRAWBERRY SALSA
- 3 cups of strawberries, diced
- 1/2 red onion, diced
- Lime zest from 1 lime
- Lime juice from 2 limes
- 1 jalapeño, seeded and diced
- 1/3 cup cilantro, chopped (sprigs for garnish)
- Pinch of salt
- In a large bowl, mix together strawberries, onion, jalapeño, cilantro, lime juice and zest. Season with salt.
- Let chill in fridge for 20-30 minutes to let the flavors mix together.
- Serve with tacos, chips or a spoon.
Mango Cucumber Salsa
This salsa is great for spring or summer. 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
Traditional, but far from boring. The simplest ingredients can produce the very best flavors. I love the combination of fresh tomatoes, cilantro, fresh lime juice, red onion and a nice 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.
FRESH 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 2 limes, plus more to taste
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon ground pepper
- 1/4 teaspoon cumin
- Mix all of the ingredients in a bowl until well combined.
- Let chill in fridge for 4 hours or overnight before serving.
- Taste and adjust 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, shucked
- 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, 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.
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 use this one with a variety of cheese spreads and our friends love having it on hand during holiday parties.
- 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 which 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.