5 Go-To Summer Salsas

My friends say I’m weird because I’m not really a condiments/dips/sauces kind of gal. It’s a texture thing, I think. And I don’t like cheese. But I digress. The one sauce-like food I LOVE is salsa, especially to make. It’s easy and quick and so, so tasty. I especially love summer salsas. They tend to be a little lighter, sometimes sweeter, and satisfyingly bright. These homemade summer salsas are so great, because chances are high you already have the ingredients in your kitchen (at least I always do).

Now that I’m salivating, let’s jump into my 5 favorite summer salsa recipes.

Mango Salsa

What You’ll Need:

• 1 mango, diced
• 1/4 c. diced red bell pepper
• 2 tbsp. red onion, finely diced
• 1/2-1 jalapeno, finely diced (depending on spice preference)
• Juice from 1 lime
• Salt and pepper, to taste

What You’ll Do:

Mix it all together, and enjoy.

How I Like to Eat This:

I love this mango salsa with coconut shrimp tacos or other fish dishes.

Sweet Corn Salsa

What You’ll Need:

• 2-4 cooked ears of sweet corn, cut off cob
• 1 red bell pepper, diced
• 1 jalapeno, diced
• 1/2-1 tsp. chili powder
• 1/2 finely diced red onion
• Juice from 1 lime

What You’ll Do:

Again, mix it all together, and enjoy!

How I Like to Eat This:

This is the perfect BBQ salsa. I LOVE this with sweet potato tortilla chips.

Cucumber Mango Salsa

What You’ll Need:

• 1 mango, diced
• 1/2 English cucumber, diced (about 1 c.)
• 1/3 diced red onion
• 1/4 c. chopped cilantro
• 1 jalapeno, diced + seeded
• Juice from 1 lime
• Salt and pepper, to taste

What You’ll Do:

I’m making this super easy on you. Mix it all up, and dig in.

How I Like to Eat This:

I love this in summertime, because the cucumber makes it so fresh tasting. I love pairing this with grilled chicken.

Nectarine Basil Salsa

What You’ll Need:

• 1 nectarine, ripe + juicy
• 1/2 tbsp. diced red onion
• 1 1/2 tsp. minced jalapeno, seeded
• 1/2 tsp. lime juice
• 1/2 tsp. honey
• 1 tsp. sugar
• 4 fresh basil leaves, chopped

What You’ll Do:

Mix it on up.

How I Like to Eat This:

I like pairing this with blue corn tortilla chips, because it just looks nice that way. But I adore this salsa atop a grilled chicken salad.

Simple Salsa Verde

What You’ll Need:

• 8 medium tomatillos, husked
• 1/2 red onion, skin intact
• 2 jalepenos
• 1/4 c. fresh cilantro leaves
• Juice of 1 large lime
• 1/2 tsp. salt
• 1 tsp. fresh oregano leaves, chopped

What You’ll Do:

1. Bring saucepan full of water to a boil. With parring knife, cut a large X on the bottom of each tomatillo. Place tomatillos in boiling water, and cook for 3-4 minutes, until they become soft but not mushy. Remove tomatillos, and rinse with cold water. Set aside.
2. Heat small skillet over high heat for 1 minute. Add red onion and jalapenos. Roast for 4-5 minutes, turning occasionally with tongs.
3. Remove papery skin from onion. Remove seeds and stems from jalapenos. Cut onion into quarters. Place jalapenos and onion into food processor.
4. Peel off and discard tomatillo skins, and add to food processor.
5. Add cilantro, lime juice, oregano, and salt into food processor.
6. Process until smooth.

How I Like to Eat This:

This is the salsa that will take the most effort, but it’s still super easy. I find it to be pretty spicy, but you can alter the spice level by leaving the jalapeno seeds intact or using less jalapeno. This salsa is amazing with tacos, chips, or any dish you love salsa with.

What’s your favorite summer salsa?