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10 Cool and Spicy Salsa Recipes for Summer

10 Cool and Spicy Salsa Recipes for Summer

We’re thinking of a dish, and it’s one that is great all on its own, spooned over grilled chicken, tossed in a salad, or scooped up in a tortilla chip. Can you guess what it is?

That’s right: salsa. Served alongside tortilla chips and requiring practically no cooking, it’s the perfect appetizer to throw together, and in the heat of the summer, when a stifling sauce seems unappealing, it makes an appropriate "jus" for main dishes like grilled shrimp, fish, or steak. Toss it with rice or pasta, or into a salad, and you’ve instantly added a mouthful of flavor to a dish.

Click here to see 10 Cool and Spicy Salsa Recipes for Summer

We also love the versatility that salsa provides. Salsas are always served cold and most of them always have a little spice, but beyond that, a recipe for salsa is your oyster, and you can chop, mince, and purée anything fresh you’ve got on hand to make it your own.

Now, we’re not just going to leave you with those words and send you off into the world of salsas all on your own. To get you as excited as we are about salsa, we’ve got 10 spicy creations to share to give you some inspiration.

These recipes include everything from the traditional Latin creations using a molcajete to fresh and summer-focused ones like charred corn and avocado. Better yet, they’re all easy. There’s one from a famous chef that starts with store-bought salsa as a base (yes, really!), and if you thought the word "roast" in a salsa recipe’s title seemed too complicated, you’ll see that all it takes is a pan and a pair of tongs. Last but not least are the recipes that demonstrate just how easy it is to add new and unusual ingredients to a salsa — think strawberries, blueberries, and even jicama.

The summer sure is hot, but that doesn’t mean your taste buds can’t get hotter. Try out these 10 cool and spicy salsa recipes and kick your summer cooking up a notch or two.

Anne Dolce is the Cook editor at The Daily Meal. Follow her on Twitter @anniecdolce


Summer Dip Recipes

There’s no better way to start your summer party than with a crowd-pleasing favorite: dip! Whether you’re scooping it up with chips or crunchy crudités, these recipes are sure to please.

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Creamy Avocado Dip

Think of this dip as the creamy, tangy cousin to guacamole. The Parmesan may seem out of place, but it's a stand-in for hard-to-find Mexican cheese and is the secret ingredient. Serve it with tortilla chips or veggies, or on the side with grilled chicken or steak.

Tzatziki

Greek yogurt&rsquos thicker texture eliminates the need to drain yogurt in cheesecloth as most commonly seen in tzatziki recipes. Wringing out the moisture from your cucumber ensures that the tzatziki stays thick and creamy. We chose fresh dill and mint over dried to provide the brightest flavor possible.


  1. Prepare the corn: If using fresh corn, grill the corn on the cob in a hot griddle pan or on an outdoor grill until charred and golden brown. Slice the kernels off the cob and continue with the rest of the recipe. If using frozen corn, thaw a bag of frozen corn then drain well. Add to a large, hot pan and allow to sear until the corn is golden brown and charred. Place in a bowl and allow to cool.
  2. Make the salsa: Cube an avocado, finely chop a red onion and seed and finely chop tomatoes then combine with the charred corn, finely chopped coriander (cilantro) and finely chopped jalapeño. Season with salt and lime juice and mix well.


May 17 Heirloom Tomato Gazpacho with Spicy Avocado Salsa

Heirloom Tomato Gazpacho with Spicy Avocado Salsa. This week we are breaking 90 degree temperatures and honestly I’m not complaining. But I think we definitely need some refreshing and summery recipes. This gazpacho is the perfect summer cool down. It’s loaded with heirloom tomatoes, red pepper, red onion, and cucumber. Topped with a spicy avocado and jalapeño salsa. It’s a little sweet and a little spicy. Cheers to some summery weather on the way !!

Gazpachos always make me think three things…summer, hot weather, and tomato season. Today is all of those things. Ok well…maybe not quite summer, but it’s right around the corner so you get the point.

This Gazpacho honestly reminds me of salsa itself. We make it very similar to the way I make my staple salsa recipe, but it is also very different at the same time. It’s refreshing and light, but the key is the Spicy Avocado Salsa on top…the real salsa in this dish.

So the soup is loaded with heirloom tomatoes, red bell pepper, red onion, and cucumber. The salsa is the perfect amount of spicy with this cool soup. It has avocado, jalapeño, basil, and scallion. Not only does this taste like summer, but it looks like summer too.

Ok guys, so we’re back to another Monday. I cannot believe how fast May is flying !! I am definitely sad about it because it has been such a great month so far. But I am also super excited for this weekend. We have a lot more exciting things planned, so stay tuned !!

1 pound heirloom tomatoes cut into quarters

1 English cucumber sliced

1 red bell pepper chopped

2 tablespoons red onion chopped

2 tablespoons red wine vinegar

For the Spicy Avocado Salsa

2 tablespoons green onion tops

In the bowl of a food processor, add the tomatoes, cucumber, pepper, red onion, lemon juice, olive oil, red wine vinegar, tabasco, and salt. Process on low, until the soup has reached your desired consistency. Transfer to a bowl and refrigerate for at least 2 hours.

Make the Spicy Avocado Salsa. In a medium bowl, add the avocado, jalapeño, basil, green onion, lemon juice, salt, and pepper. Toss to combine.


The Best Summer Appetizers

Warm weather calls for fresh flavors, seasonal fruits and veggies and lots (and lots) of grilling. That’s the inspiration behind these summer appetizers. We’ve rounded up our best recipes for all your favorites: salsa, grilled shrimp, sliders, kebabs and more .

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Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Christopher Testani

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

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Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Yunhee Kim ©2011, Television Food Network, G.P. All Rights Reserved.

Photo By: Tara Donne ©Food Network

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Photo By: Buff Strickland ©2014, Buff Strickland

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Photo By: Buff Strickland ©2014, Buff Strickland

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Photo By: Katrina Marcinowski

Photo By: Katrina Marcinowski

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

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Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Colorful Summer Rolls with Peanut Dipping Sauce

Use a mandoline to turn the vegetables into paper-thin slices, and then find zen while you perfect filling and rolling each lovely bundle. It takes time and practice, so be sure to have a few extra rice wrappers on hand in case some tear.

Bacon-Wrapped Prawns with Chipotle BBQ Sauce

Classic Deviled Eggs

Alton Brown's Guacamole

Bruschetta

Sea Island Wings

Kardea&rsquos blend of sweet, spicy and smoky flavors prompted several reviewers to name these &ldquothe best wings ever.&rdquo

Creamy Corn and Chile Dip

Trisha&rsquos slightly-spicy appetizer is ideal for pairing with an icy margarita.

Mini Crab Cakes with Mustard Creme Fraiche

Fresh and light, Valerie&rsquos mini crab cakes are the perfect recipe for summer entertaining.

Peach Bruschetta

Make the most of sweet summer peaches by serving them on a crispy baguette with a tangy goat cheese spread.

Lettuce Wraps

The stir-fried filling in Rachael's lettuce wraps boasts crunch, bright colors and flavor from oranges and hoisin.

Smoky Caprese Bread Bowl

Summertime is the pinnacle of caprese season, so we married our love of the grill with our love of this simple classic. The key to this recipe's success is to get the absolute best ingredients you can. Fresh local mozzarella, perfectly ripe tomatoes, good-quality olive oil and a fresh loaf of crusty bread really make a difference here.

Guacamole

Asian Chicken Skewers

Perfect Salsa

Why go with store-bought salsa when it's so easy to make fresh, spicy salsa all on your own? Alton's secret ingredient: mild, full-of-flavor dried ancho chiles.

Watermelon Salsa

Fried Zucchini

Fry up some fresh zucchini for a crunchy, Italian-style starter.

Beef and Ground Pork Sliders

Romesco-Topped Potato Bites

Chicken and Pineapple Skewers

Transport the tropics to your backyard with Tyler's island-inspired kebabs. He bastes the skewers while they're cooking on the grill so the barbecue sauce caramelizes right on the chicken and pineapple chunks.

Ranch Zucchini Fries

We made these "fries" round just for fun, but you can certainly slice them into sticks. Spiced up with homemade ranch seasoning and dressing, the fries have a bold flavor that steals the show no matter what shape the veggie.

Chicken Flautas with Avocado Cream

Sunny's take on this fiesta favorite will liven up your next party.

Coconut-and-Lime Pork Kebabs

Both creamy and citrusy, one taste of these pork skewers will transport you from your backyard to someplace tropical.

Grilled Shrimp

Rachael's grilled shrimp recipe doesn't get easier or tastier. Tip: If you don't have a grill, you can broil these shrimp on medium heat.

Smoky Grilled Deviled Eggs

These delicious deviled eggs are packed with smoky flavor. Adobo sauce and smoked paprika spice up the yolks, while a quick trip to a hot grill gives the whites a hint of fire and grill marks.

Chicken Caesar Crouton Cups

Classic Caesar salad undergoes a buffet-ready makeover, here served in crispy crouton cups.

Buffalo Zucchini Fries

This crunchy snack, topped with blue cheese and hot sauce, boasts all the usual flavors of the fan-favorite wings &mdash but lets vegetarians dig in too.

Homemade Pickles

Homemade pickles are super easy to make with Alton's method. Just allow yourself some extra time the pickles take several days to ferment.

Baked Parmesan Zucchini Fries

Keep this classic recipe for veggie fries in your back pocket. They're delicious alone (and will certainly satisfy any French fry connoisseur), but they're also a willing blank canvas for dipping sauces and extra toppings.

Fried Green Tomatoes

When it's fried green tomato season, we mean, summer, this recipe from Trisha Yearwood is a must-have. Keep it on hand and you can turn out irresistible crowd-pleasers for every party. Her creamy dipping sauce is just the right amount of spicy.

Shrimp Scampi Upside-Down Garlic Bread

Garlicky and cheesy bread with the butter-and-lemon-herb flavors of shrimp scampi &mdash what's not to love?

Gazpacho

Shrimp Summer Rolls

Prosciutto-Wrapped Grilled Brie with Pineapple

Everyone's favorite holiday appetizer goes on a tropical vacation, resulting in a sweet-salty twist for your cookout's cheese board.

Italian Flatbread (Piadina) with Fontina and Prosciutto

Giada says, "A piadina is a lot like a pizza, except that the crust doesn't rise and it's typically cooked on a grill to give it a nice, smoky flavor and crunchy crust. You can top a piadina with anything you like. This no-sauce combination is very typical of northern Italy, where piadini are especially popular."

Asian Glazed Wings

Bibb Lettuce and Shrimp Wraps

Queso Fundido con Chorizo

Picadillo Sliders

Spicy Thai-Style Pineapple Wraps

Margarita Chicken Skewers

These easy-to-grill skewers are full of flavor thanks to a tequila-spiked margarita mix marinade.

Summer Salsa with a Shot

Grilled Sausages with Fresh Ricotta and Toasted Baguette

There's a meal's worth of flavor contained in just one bite of Bobby's snackable baguettes topped with creamy ricotta, grilled shallot relish and sweet Italian sausage.

New England Steamers

Pork Lettuce Wraps

Pineapple-Ginger-Habanero Salsa

Shrimp and Okra Kebabs

The unlikely pairing of seafood seasoning and sherry creates a savory, sweet butter with slight notes of toffee.

Grilled Clams with Scallions and Cucumber

"There is, to me, no better thing than when a food can be cooked in its own shell for deep, authentic and simple flavor," says Alex. "Be patient with the clams. Sometimes they can take a few minutes to open on the grill. I find that when I give up and turn my back on them, that&rsquos when they open."

Grilled Loaded Nachos

These clever foil packets are quick to put together and cook up perfectly for a summer barbecue. And because they are personal size, your guests can eat them with our suggested toppings or their favorites.

Grilled Summer Pizzette with Caramelized Peaches, Burrata, Arugula and Crispy Serrano

Grilled Shrimp Scampi-Style with Soy Sauce, Fresh Ginger and Garlic

Chicken Satay with Peanut Sauce

Jalapeno Pepper Poppers

These jalapeno poppers are oozing with melted cheese and wrapped in crispy bacon, and are so easy to make on the grill.

Grilled Grape Leaf-Wrapped Goat Cheese

Grilled Corn Salsa

Grilled corn and tomatoes give this salsa a smoky-sweet twist.

Ceviche with Serrano Chiles, Mango and Smoked Tomatoes

The cold-smoked tomatoes add some depth to this tropical and spicy seafood dish while plantain chips provide a perfect, mildly sweet crunch.

Mini Italian Club Sandwiches

Tomato-Basil Pizzettes

Mini Panini

Finger sandwiches can be a party favorite year-round &mdash just take them to the grill when the weather gets warm.

If I Could Turn Back Lemon Thyme Bruschetta

For an appetizer that will never fail to impress, serve the bruschetta topping in a separate bowl and let guests build their own. That way, the toast will stay crisp and you can prep the dish ahead of time.

Grilled Bacon-Wrapped Dates

These bacon-wrapped dates are stuffed with manchego and almonds and grilled to perfection.

Grilled Stuffed Jalapeno Chiles

Marcela removes the seeds from the jalapenos before stuffing them with mozzarella and wrapping them in bacon. Cooking them on the grill sizzles the outside, while the inside becomes oozy and creamy.

Caprese Granita

We&rsquore willing to bet you&rsquove never had caprese like this before. Giada freezes a blended tomato sauce and serves the icy mixture with fresh basil, mozzarella and pine nuts. The granita can be made up to four days ahead of time, so feel free to meal prep your summer entertaining menu.

Guacamole

Make restaurant-style guacamole at home for your next picnic. It's best served fresh, so make it just before guests arrive if you're bringing guac to a party, take the ingredients with you and make it when you arrive.

Crostini with Sweet Ricotta, Honey and Toasted Hazelnuts

Spicy Crushed Hummus

Grilled Potato and Goat Cheese Napoleon with Balsamic-Basil Vinaigrette

Stuffed Baby Bell Peppers

Cold Summer Soup

Bruschetta with Prosciutto, Ricotta and Arugula

Hush Puppies

Ayesha&rsquos crispy hush puppies are the best way to kick off a summer fish fry and, best of all, take less than 30 minutes to put together.

Gazpacho

Turn the dreaded chore of cleaning out the fridge into a delicious and light no-cook summer appetizer with Ree&rsquos gazpacho.

Roasted Pepper and Goat Cheese Bruschetta

Bright and colorful, this goat cheese bruschetta is a deceptively simple appetizer for impromptu gettogethers and big summer bashes alike.

Beer-Battered Zucchini Curly Fries

Watch with amazement as one little zucchini morphs into a giant platter of fries that rivals any fairground food. Change up the batter by using a beer with more pronounced hops (like an IPA), if you like.

White Bean Dip with Pita Chips

Blend canned white beans with garlic, lemon and olive oil for a super-flavorful, easy-to-make dip to serve with homemade pita chips or sliced vegetables.

Zucchini Fry Nachos

Why should tortilla chips have all the fun? Turn the humble zucchini into crunchy disks, then dress them up with all the fixings &mdash jalapenos, avocado, pico de gallo and more.

Grilled Corn, Bacon and Chile Crostini

Disco Zucchini Fries

Who remembers the bliss of ordering late-night disco fries &mdash topped with gravy and bacon &mdash at the diner? This baked zucchini twist you can make at home is a bit more virtuous, but it still totally hits the spot.

Cajun Zucchini Fries

The combination of panko and cornmeal makes these fries (inspired by the flavors of Louisiana) especially crunchy. Serve them in cute paper cups for a picnic-style party wherever you are.

Grilled Mushroom Flatbread with Truffled Pecorino

Bacon-Apple-Jalapeno Pop 'Ems

Try Aarti's oven-baked appetizers instead of fried jalapeno poppers. She fills the halved peppers with light cream cheese, scallions and apples, then wraps each bite with a bit of bacon.

Pineapple Polenta Squares with Shrimp

A reader won the Chairman's Challenge in Food Network Magazine with this creative pineapple recipe. The fruit does double duty: It's combined with the polenta and used in the shrimp's marinade.

Asian Lettuce Wraps

Lemon-Lavender Shrimp Cups

For an easy and elegant appetizer, serve sweet and tangy shrimp in endive cups.

Jumbo Shrimp Stuffed with Cilantro and Chiles

Grilled Oysters with Jalapeno-Herb Mignonette

When you shuck your oysters, make sure to leave as much of the oyster&rsquos juices &mdash its liquor &mdash in the shell as possible so it stays moist. As for the Jalapeno-Herb Mignonette, if you aren&rsquot into fresh cilantro, rest assured that fresh chives or tarragon can do the trick too.

Grilled Edible Cheeseboard

We love a good bread bowl so why not a bread platter? Whether you make your own pizza dough or buy it at the store, cooking it on the grill will give you a dough that is golden, crisp and tinged with a subtle smoky flavor. Loaded with warm melting cheese, briny olives and salty charcuterie, the board can be the centerpiece of a snacks and drinks gathering with friends or served alongside a big green salad for the perfect summer dinner.

Grilled Baba Ganoush

Baba ganoush is a classic Levantine eggplant and tahini dip that is beloved throughout the Middle East. The main variations are whether yogurt is included (it&rsquos generally added to smooth out the flavor of the garlic) and how the eggplant is cooked. Our version calls for grilling the eggplant and skipping the yogurt to allow the charred smoky flavor to really shine.

Grilled Guacamole and Grilled Queso Dip

In Mexico, charring vegetables such as corn, tomatoes, peppers and onions is a popular way to add a smokey flavor to salsas, soups, sauces and the like. We used that technique here for both the guacamole and queso. You can also make the rest of the queso on the side burner, if your grill has one. If not, be sure to set the saucepan over high enough heat on the grill so that the mixture simmers. Since queso doesn&rsquot reheat well, make it right before you want to serve it.

Grilled Oysters Three Ways

Making oysters for a crowd is a whole lot easier with this quick shucking hack. Simply grill the oysters for a few minutes to open the shells, just enough for a knife to easily fit inside. Once the oysters are shucked, you can serve them raw on the half shell with mignonette and lemon wedges, or grill them up with Bourbon BBQ sauce, bacon and chives, or with a flavor-packed garlic, herb and white wine scampi butter. Using a foil roasting pan filled with some coarse sea salt helps keep the oysters from spilling and makes it easy to get them on and off the grill.


50 Salsa and Guacamole Recipes

1. Fresh Salsa: Soak 1/2 cup chopped white onion in cold water, 15 minutes drain. Toss with 3 diced tomatoes, 1 diced seeded jalapeno, 1 minced garlic clove and 1/3 cup chopped cilantro. Add lime juice and salt to taste.

130117_FNM_GrilledPineapple_0218.tif

Photo by: Justin Walker ©2013 JUSTIN WALKER

Justin Walker , 2013 JUSTIN WALKER

2. Grilled Pineapple Salsa: Grill 1 sliced pineapple until charred chop. Make Fresh Salsa (No. 1), using only 2 tomatoes add the grilled pineapple and 1 teaspoon grated ginger.

3. Spicy Cucumber Salsa: Make Fresh Salsa (No. 1), using 2 jalapenos total. Add 1 cup diced cucumber.

4. Hearts of Palm Salsa: Make Fresh Salsa (No. 1), adding 1 diced can hearts of palm, 1 diced avocado and 1/4 cup coconut water.

5. Cilantro Salsa: Mix 1/4 cup each chopped scallions and tomato, 1/2 cup chopped cilantro, 1 each minced seeded jalapeno and serrano chile, 2 tablespoons each lime juice and white vinegar, and 1/4 cup water. Add a pinch each of sugar and salt. Let sit 1 hour.

6. Plantain Salsa: Toss 2 diced sweet plantains with olive oil and salt. Roast at 400 degrees F until tender, 15 minutes cool. Make Cilantro Salsa (No. 5) add the plantains and 1 teaspoon olive oil.

7. Cherry Tomato Salsa: Toss 1 pint quartered cherry tomatoes, 1 chopped seeded jalapeno, 1/4 cup chopped red onion, 2 tablespoons each chopped cilantro and parsley, the juice of 1 lime, and salt to taste.

130117_FNM_CreamyCucumber_0322.tif

Photo by: Justin Walker ©2013 JUSTIN WALKER

Justin Walker , 2013 JUSTIN WALKER

8. Creamy Cucumber Salsa: Toss 2 cups diced seeded cucumber, 1/4 cup each chopped cilantro and scallions, 1 diced seeded serrano chile, 1/2 teaspoon each ancho chile powder and cumin, 1/4 cup crema, and lime juice and salt to taste.

9. Lobster Salsa: Make Creamy Cucumber Salsa (No. 8), adding 1 1/2 cups diced cooked lobster meat.

10. Black Bean Salsa: Toss 1 can black beans (drained and rinsed), 1 cup diced tomatoes, 2 diced seeded jalapenos, 1/4 cup each chopped cilantro and scallions, 1 minced garlic clove and 1 chopped chipotle in adobo sauce plus 2 tablespoons of the sauce. Add lime juice and salt to taste.

11. Corn-Bean Salsa: Cook 1 cup corn and 1/4 teaspoon cumin in olive oil. Toss with 1 can pinto beans (drained and rinsed), 2 diced seeded jalapenos, and 1/4 cup each chopped cilantro and scallions. Add lime juice and salt to taste.

12. Mango-Habanero Salsa: Toss 2 diced tomatoes, 1 diced mango, 1/4 cup diced red onion, 1 minced seeded habanero chile, 1 minced garlic clove, 1/3 cup chopped cilantro and the juice of 1 to 2 limes. Season with salt.

13. Bloody Mary Salsa: Toss 1 pound chopped tomatoes, 1 cup diced celery (with leaves), 1 minced seeded jalapeno, 2 tablespoons horseradish, 3 chopped scallions, the juice of 1 lime, 1 ounce vodka and a dash each of hot sauce and Worcestershire sauce.

14. Radish Salsa: Toss 1 cup each diced cucumber and radishes, 1/4 cup diced red onion, 1 diced seeded jalapeno, 1/4 cup chopped cilantro, the juice of 1 lime, and honey and salt to taste.

15. Fruit Salsa: Toss 3/4 cup each diced strawberries, cantaloupe and grapes with the juice of 1/2 lime and 1/2 orange, 1 teaspoon honey and 2 tablespoons each chopped mint and basil.

16. Watermelon Salsa: Soak 1/4 cup diced red onion in cold water, 15 minutes drain. Toss with 1 cup each diced watermelon and jicama, 2 diced seeded jalapenos and 1/4 cup each coconut water and chopped cilantro and mint. Add lime juice and salt to taste.

17. Cherry-Chipotle Salsa: Simmer 1 pound pitted cherries, 1/2 cup diced red onion, 1 chopped chipotle in adobo sauce plus 1 tablespoon of the sauce, 2 tablespoons cider vinegar, 1/2 cup water, and salt and cumin to taste until the cherries are tender, about 8 minutes. Roughly chop in a food processor add 2 tablespoons chopped cilantro.

18. Pepita Salsa: Toast 1/2 cup pepitas (green pumpkin seeds) in a skillet. Pulse in a food processor with 2 cups cilantro, 1/2 cup chopped tomato, 1/4 cup grated cotija cheese, 1 garlic clove, 1 chopped seeded jalapeno, and the zest and juice of 1 lime blend in 1/2 cup olive oil.

19. Zucchini-Pepita Salsa: Toast 1 cup pepitas (green pumpkin seeds) in a skillet. Grill 2 sliced zucchini until charred chop. Toss with the pepitas, 1/4 cup each chopped cilantro and mint, 1 diced Fresno chile, and lime juice and salt to taste.

130117_FNM_Tomatillo_0296.tif

Photo by: Justin Walker ©2013 JUSTIN WALKER

Justin Walker , 2013 JUSTIN WALKER

20. Salsa Verde: Toss 1 pound husked tomatillos, 1 jalapeno and 2 unpeeled garlic cloves with olive oil and salt. Broil until charred cool. Peel the garlic and purée with the tomatillos, jalapeno, 2 scallions and 1/2 cup cilantro. Add lime juice and salt to taste.

21. Roasted Tomato Salsa: Make Salsa Verde (No. 20), replacing the tomatillos with tomatoes and using 4 garlic cloves.

22. Olive-Poblano Salsa: Toss 1 poblano chile with olive oil and cumin grill until charred. Seed, chop and toss with 1/2 cup each chopped green olives and tomato, 1/4 cup chopped cilantro, 1 grated garlic clove, and lemon juice and salt to taste.

23. Squash-Hominy Salsa: Toss 1 cup each diced zucchini, yellow squash and butternut squash, 1 can hominy (drained and rinsed), 1 bunch chopped scallions, 2 tablespoons olive oil, 5 dried arbol chiles, 1 teaspoon cumin and 1 minced garlic clove roast at 450 degrees F, 15 minutes. Toss with 1/4 cup chopped cilantro, and lime juice and salt to taste.

24. Warm Hominy Salsa: Purée 3/4 pound husked tomatillos, 1 garlic clove, 1 jalapeno and 1/2 cup each diced white onion and chicken broth in a blender. Heat 1 tablespoon olive oil in a saucepan add the tomatillo purée and fry, 3 minutes. Add 1/2 cup each canned hominy and chopped cilantro simmer until thickened, 10 minutes.

25. Papaya-Tomatillo Salsa: Cook 1 pound husked tomatillos in a dry skillet over high heat until charred chop. Toss with 1 cup diced papaya and 1/4 cup each chopped red onion and cilantro. Add lime juice, salt, sugar and hot sauce to taste.

26. Tomatillo-Avocado Salsa: Cook 1 pound quartered husked tomatillos, 1/2 chopped white onion, 3 garlic cloves and 1 serrano chile in boiling water, 8 minutes. Drain and purée with 1 avocado, 1/2 cup cilantro, a pinch of sugar and 1/4 cup water. Add lime juice and salt to taste.

27. Warm Chorizo Salsa: Soak 5 stemmed dried New Mexico chiles in boiling water, 10 minutes drain, reserving 1/2 cup liquid. Meanwhile, broil 1/2 white onion, 1/2 large tomato and 1 unpeeled garlic clove until charred. Peel the garlic purée with the onion, tomato, chiles and reserved liquid. Heat the salsa in a skillet and add 1/2 cup crumbled cooked chorizo.

28. Roasted Mushroom Salsa: Toss 1/2 pound each cremini and stemmed shiitake mushrooms with 1/2 teaspoon each kosher salt and ancho chile powder. Roast at 375 degrees F until browned, about 25 minutes cool and chop. Mix with 3/4 cup each chopped tomato and red onion, 1/2 cup chopped cilantro, and lime juice to taste.

29. Cajun Corn Salsa: Toss 1 ear of corn and 1 each red and orange bell pepper with olive oil and 1 tablespoon Cajun seasoning grill until charred. Slice off the corn kernels seed and chop the peppers. Toss with 1/4 cup each chopped celery, scallions and parsley. Add hot sauce, lemon juice and salt to taste.


Decrease the amount of red chile flakes if you're not into super spicy food.

Use two arbol chiles for a hotter, slow-burning mousse.

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

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51 Summer Party Appetizers That Will Make Every BBQ And Picnic Better

These easy summer appetizers and recipes are app-solutely perfect for all your warm-weather fetes. Whether you want something fancy, boozy, or super simple, we've got options for everyone. Still hungry? Check out our summer salmon recipes and our favorite sangrias.

The most clever play on the classic French dish. This appetizer is the jam.

Pineapple salsa > all other salsas.

Mozz sticks are *always* the move.

We promise they're easier to whip up than you'd expect!

These *classy* skewers are the easy summer app you've been searching for.

The perfect summer appetizer.

No longer do you have to choose between pickles and fries.

Everything you love about eggplant Parm, melted together in one cheesy dip. (Extra credit for serving with grilled bread.)


Restaurant-Style Salsa

Serve with warm tortilla chips and watch everyone smile.

Perfect, wonderful, simple salsa like the kind in restaurants.

can (28 ounce) whole tomatoes with juice

cans (10 ounce) Rotel (diced tomatoes and green chilies)

whole jalapeño, quartered and sliced thin

  1. Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like&mdashI do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
  2. Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

Note: This is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.

I am completely high maintenance when it comes to salsa.

Now, I&rsquom not talking about Pico de Gallo. I&rsquom high maintenance there, too&hellipbut that&rsquos not what I&rsquom making today.

What I&rsquom making today is salsa. The kind they serve in restaurants with chips. The kind they sell in jars. The kind you eat during a football game. The kind that&rsquos replaced ketchup as the number one condiment in America.

As ubiquitous as it is, you&rsquod think salsa would be a pretty straightforward thing. But it isn&rsquot. It&rsquos tricky. Crafty. Mischievous. There&rsquos a lot of bad salsa out there, and I&rsquom about an inch away from completely giving up on the stuff that&rsquos sold in jars. When it comes to a good salsa, here&rsquos my list of demands:

No big chunks, man!
Big chunks are good when it comes to the fresh tomatoes in pico de gallo. But when it comes to regular salsa, which is generally made from canned tomatoes, I prefer more of a pureed, thin consistency.

No vinegar, dude! At all. Vinegar does not belong in salsa, which is why I&rsquom not a big fan of salsa from a jar. Most of it contains vinegar as a preservative.

Must have cilantro, holmes! Lots and lots of cilantro.

Who knew I had such deeply felt principles?

Salsa&hellipit just brings it out in me.

My whole point is, if you have a good blender or food processor, making salsa at home is a total snap. It&rsquoll keep in the fridge for as long as it&rsquoll last (which is never very long, in my experience) and is absolutely worth every second of effort.

The Cast of Characters: Whole canned tomatoes, Rotel (tomatoes and chilies), onion, fresh jalapeno, salt, sugar, garlic, and cilantro.

Dice up a little onion. You won&rsquot need much.

Throw the canned tomatoes, juice and all, into the bowl of a food processor.

Next, dump in the two cans of Rotel.

That I used one can of Mild and one can of Original was purely an accident&hellipbut strangely, the balance of spice turned out to be just right.

Add just 1/4 cup chopped onion to the bowl. This doesn&rsquot seem like a lot, considering that in my Pico de Gallo recipe, I preach and preach about how important it is for the onion to receive equal billing with the tomatoes. But for this salsa, it&rsquos best to go subtle with the onions.

Now, chop up one clove of garlic and add it to the bowl.

Jalapenos. Slit in half lengthwise.

Then slit the halves in half lengthwise.

Make thin slices, leaving in the seeds and membranes because you&rsquore tough. You can take it.

Throw &rsquoem right in with everything else.

Next, add 1/4 teaspoon sugar&hellip

Next comes some lime juice&mdasha half a lime if it&rsquos large, a whole lime if it&rsquos a little one.

Next, add 1/2 to 1 cup cilantro.

I&rsquom a cilantro freakazoid, but if you&rsquore not, feel free to go lighter.

But it really does add a lot of flavor.

Pulse it seven or eight times.

This is pretty chunky, and you can stop here if you like this consistency. But I wanna go farther as I stated in my diatribe above, I don&rsquot like chunks in my salsa.

Plus, I forgot to add the cumin!

Just 1/4 teaspoon will do this&rsquoll give the salsa just the tiniest cumin undertone. Any more than this and it starts to get a little strong. A little&mdashdare I say?&mdashcuminy?

Pulse it up again until it reaches the consistency you want. I like it very homogenized, without a whole lot of distinction between ingredients. I like it smooth, baby, not chunky. Everything&rsquos evenly distributed. The flavor&rsquos mild but spicy&hellipwithout the annoying bite of vinegar.

Vinegar in salsa = bad. Very, very bad.

Now, be sure to taste it with a tortilla chip so you can get an accurate sense of the seasonings. Adjust as needed&hellipbut I hardly ever have to add anything at this point, beyond a little more cilantro. I never add more salt&mdashthere&rsquos plenty on the chips!

Now, it&rsquos ideal if you can cover and refrigerate the salsa for a couple of hours at least. This&rsquoll help everything meld and marry and mingle and become perfect.


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We had just been peach-picking, so I found this recipe to use up some of the peaches fresh. (The rest I made preserves with, which I used as the preserves in the recipe.) I love the light, healthy aspect of this dish. We served it with grilled chicken. Great for summer, when you want something cool. Will definitely make again.

Love this recipe for an easy and quick salsa to serve with tortilla chips or over fresh salmon. I roasted the red pepper for that added smoky flavor. Also, didn't have any peach preserves and used my favorite bbq sause and some maple syrup to round out the flavors. Delicious Make extra and take some to your next dinner host for a special gift:)

I LOVE this recipe. I did not have any apricot preserve, so just threw in a ts. of a sweet jelly I had. Worked terrifically.

I've made this salsa twice now, and people love it, though the first time some wished it was spicier. The second time I used a tablespoon of bottled chipotle sauce, half a jalapeno chile, minced, the juice of a whole lime, and no jam. That went over really well with the folks who weren't keen on the sweetness first time around with the jam. Didn't peel the peaches, either.

I made this recipe as written, but didn't have time to add the cilantro. I thought it was just ok.

Used Japanese white peaches in season and it matched very well. Will have to try the US peaches next time.

I love this recipe! I make it as soon as peaches come into season. This weekend I wanted to make it but couldn't find any yellow peaches so I used white this time. I added more lime juice and a bit more preserves. It was fine, but the yellow have SO MUCH more flavor. I always get so many compliments when I make this.

I used raspberry preserves instead of apricot and added a few splashes of tabasco for kick. The end result was a tasty and refreshing salsa.

Enjoyed the recipe at recent BBQ. Last minute change to add Italian dressing for extra flavor.

Mmmmm. Lovely. I'm making it for the third time in a week. Fruit in season I imagine it might be not so good out of season, perhaps the reason why some reviewers were less than impressed. I also used raspberry chipotle sauce once instead of apricot preserves (check out the zuni wraps recipe for details) and that was excellent too.

Wonderful, yummy salsa. I served it with tortilla chips tonight and couldn't get enough. I think it will pair well with blackened fish in the future. Definitely let it sit and meld before serving (as instructed) to allow the flavors to blend.

eh, this was okay. I was disappointed after reading the enthusiastic reviews plus, I'm a HUGE peach salsa w/ chipotle fan. My boyfriend really liked it (served it on pan-seared swordfish), though, so maybe it was better than I'm giving it credit for. Still, it's something I doubt Iɽ make again.

Not vile, but not very good, either. I think my chile might have been a bit on the strongish side, since even the most heat-tolerant Texans at my party exploded into flames. I will not make it again. As one native Texan attending my fest simply announced "That ain't Salsa"

Absolutely delicious - have made this with both seafood and chicken, and has never failed me. Made with nectarines instead of peaches . mmmm, yummy!

I haven't even tried this recipe yet, but it caught our eye when roaming over the site. Sounds great - and my fiance had the suggestion that, for, say, a potluck or a home party, slicing large roma tomatoes in half lengthwise, scooping out and reserving the pulp for other uses and filling the "shells" with this salsa mix would be a great presentation.

I have made this salsa twice and will make it again. It's perfect for this time of year because of the fresh ingredients that are available. I served it with grilled pork chops and also chicken. I'm going to try it with seafood next since so many others have liked it that way. I've had requests from friends for the recipe. A real hit!

Boston: Surely you knew that MS was joking (if you could call it that). Yours was just the response he/she was hoping to get. Don't feed the trolls.

I substitued jalapeno pepper and it was very tasty. I have made it at least four times, everyone has loved it, and asked for the recipe, can't beat that!

To MS: The hard part is the peach pit, it should not be used. Yum!

Great to go with a fish.(thresher shark fillets,Ahi,halibut,wahoo) Pasillia peppers are a wonderful addition with the, or instead of the, bell peppers.

Great salsa as is. And all the veggie and herb ingredients are ripe for picking in the yard. Use this recipe as a guide to experiment with other fruit salsas. Fresh mint almost always helps (good for the reviewer who doesn't like cilantro). For my taste I like adding a finely minced habanero (there are hundreds in my garden this time of year) for crazy, but citrusy, heat. A great complement to the peach. SURGICAL GLOVES ARE A MUST FOR HABANEROS. The only thing worse than the pain of removing a contact lens with capsacin-covered fingers is, after an excruciatingly blinding hour. you need to remove the second lens! Heck, I use the gloves even picking the peppers.

Very nice recipe for summertime. I used it with whole red snapper which I grilled. Lovely. I would have liked a bit more spice so I'll use more peppers next time.

Made this for dinner with friends one evening and then brought to Syrah wine tasting next day. Served it in butter lettuce leaves. Got rave reviews. Had to make some substitutions: Used really ripe nectarines instead of peaches. Used bottled roasted red peppers - had on-hand, and added some tiny "santa" tomato. Used 10 shakes of tobasco chipotle sauce which worked just fine - for those who cannot find adobo. Yum! 6 people asked for recipe.

Absolutely wonderful. A great use of abundant peaches and cucumbers in August. I served over quinoa with grilled shrimp, and the grilled shrimp were practically ignored because everyone was more interested in the peach salsa and quinoa!

Update: made this to accompany the salmon with horseradish. Despite having really flavorless peaches (amazing at this time of year!), it was a wonderful complement. The combination of sweet/cool/spicy is great with grilled fish. (To those using gloves with the chipotles, be cautious if you purchase latex ones: many people are very allergic to this, and using them in cooking could provoke a reaction. As mentioned by others, make sure the chilies are canned chipotles in adobo, not fresh ones.