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! Read the full post.
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. Read the full post.
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 during your summer garden harvests. 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 invite your friends over. Read the full post.
FRESH PICO DE GALLO
- 2 cups tomatoes, finely diced
- 1 cup red onion, finely diced
- 2 tablespoons cilantro, chopped
- 1 serrano pepper, de-seeded and diced
- Zest of 1 lime
- Juice of 1/2 lime, plus more to taste, if desired
- 1/2 teaspoon salt
- 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 3 hours before serving.
- Taste and adjust flavor balance to your liking.
- Store in an air-tight container for up to one week.
Roasted Tomatillo Salsa
Mike made this tasty summer 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. Read the full post.
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 with an added brightness from freshly squeezed limes. I love this salsa with grilled lobster tails and steak. Read the full post.
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 it during holiday parties. Read the full post.
- 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. I used this one on a Ricotta Flatbread and let’s just say there weren’t any leftovers. Read the full post.
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.