Our Best Fresh Salsa Recipes
Pair this rich salsa with grilled shrimp, pork, or poultry.
Marinated Flank Steak with Cranberry-Raspberry Salsa
This recipe saves a step—it marinates during the cooking, creating a flavorful, tender steak.
Toasted Chile Salsa
Dried guajillo chiles give this toasted plum tomato salsa a mouthwatering level of heat. For more heat, do not seed the chile peppers.
Garlic-Basil Chicken with Caprese Salsa
You'll love the classic Italian flavors of this grilled chicken, and the caprese salsa with sweet, tart grape and cherry tomatoes is the perfect accompaniment to the charred flavor from the grill.
Italian Salsa Verde
Slow-Cooker Pork Tacos with Fresh Tomato Salsa
Chicken with Chorizo and Tomato Salsa
We add smoky Mexican pork chorizo, quickly seared, to a fresh tomato salsa for a little extra heat. Chicken breast halves cook in the chorizo drippings for even more flavor.
Salsa gets a kick thanks to the addition of red grapefruit, navel oranges, and pomegranate anrils. Cilantro doesn't always appear in salsa, but here, paired with the tart fruits, it creates an explosive flavor that's equally good as a dip and a garnish. Lime juice, red onion and chopped jalapeño bring everything together.
Cranberry, Jicama, and Cilantro Salsa
Instead of the usual tomato salsa recipe, try this fruit salsa recipe featuring fresh cranberries, jicama, and jalapeno pepper. Serve with sweet potato chips or as a topping for chicken or pork.
Pan-Grilled Salmon with Red Pepper Salsa
Chicken Cutlets with Strawberry-Avocado Salsa
This colorful, flavor-forward dish makes the most of peak-season produce with a sweet and tangy fruit salsa that would be equally delicious served over pork chops or with whole-grain tortilla chips. The heat from the seeded jalapeño is mild, but it can be omitted. To round out your plate, try serving the chicken and salsa over a bed of rice or with a simple side salad.
Shrimp and Fennel Kebabs with Italian Salsa Verde
Italian salsa verde tastes tangy-briny--totally different from the spicy Mexican salsa of the same name.
Watermelon-Peach Salsa and Tomatoes
Black Bean Cakes with Avocado-Corn Salsa
Avocado-Corn Salsa gives these meatless Black Bean Cakes a fresh spin. You'll love the flavor combination of the hearty black bean cake and the light flavors of the salsa.
Because we love a classic niçoise salad, we decided to transform it into a rich and vibrant “salsa” of sorts, so that we could top anything we wanted to give it a niçoise twist. Featuring all of the traditional elements (minus the fish)—boiled potatoes, chopped haricots verts, olives, and hard-cooked eggs—tossed in a flavorful lemon and herb dressing, this summery topper would be perfect spooned over grilled fish, scooped onto tostadas with shrimp or lobster, served with tortilla chips for snacking, or simply spooned over your favorite greens (adding canned tuna, if you like) for an instant salad niçoise. For a fun twist on taco night, layer slices of seared ahi tuna steaks and the salsa into warm corn tortillas to create “tuna niçoise tacos,” as pictured in the photo above.
Smoky Black Bean and Mango Salsa
Smoky, sweet, and a tiny bit spicy, this salsa makes a divine topping for tacos.
Use any orange- or green-fleshed melon for this sweet and zesty fruit salsa and serve it as an appetizer with chips or with grilled fish, chicken or pork.
Crunchy Summer Salsa
Diced cucumber and jalapeño give this fresh salsa a nice crunch.
Chunky Strawberry-Avocado Salsa
This salsa is the definition of summer simplicity, featuring sweet strawberries, crunchy radishes, and creamy avocado.
Italian-Style Salsa Verde
This all-purpose condiment is vibrant and packed with herbs and makes everything taste garden fresh. It brightens up our sliders and can also be stirred into scrambled eggs or drizzled over steak.
Roasted Corn Salsa
Fresh corn, tomatoes, onions, and parsley are tossed with a sweet-hot vinaigrette to make this favorite summertime salsa. Pair with tortilla chips for a colorful appetizer or serve alongside grilled burgers, chicken, or ribs.
Summer Squash and Zucchini Salsa
If you have an overflowing abundance of summer squash and zucchini in your garden, this is the recipe for you. Serve alongside grilled chicken or fish.
Made with the freshest of ingredients, this salsa stands alone as an appetizer with your favorite chips, or serve as a topping on your favorite white chili.
Combine strawberries, mango and cantaloupe for the base of this fruit salsa, and then add some savory flavor with cucumber, bell pepper, and onion. Serve this fruit-and-veggie salsa as a side dish or a topping for grilled fish or chicken.
This colorful salsa with corn, tomato and jalapeño pepper would be equally delicious served over salad greens or in warm tortillas with grilled chicken.
Meyer Lemon Salsa Verde
This addictive recipe by Gayle Pirie and John Clark of San Francisco's Foreign Cinema is integral to their Scrambled Eggs with Meyer Lemon Salsa Verde. But it makes enough that you'll have some left over for grilled bread, steaks, or sardines; roast chicken or vegetables; or sandwiches.
Red Onion, Olive, and Feta Salsa
This Mediterranean-inspired salsa features kalamata olives, oregano, and feta cheese. Serve with pita chips or as a topping for Greek lamb burgers.
Green Apple-Cucumber Salsa
This refreshingly tart salsa features Granny Smith apple, cucumber and jalapeño tossed in a mixture of fresh lime juice and brown sugar. Use it as a topping for grilled pork tenderloin or grilled pork chops.
Fresh blueberries provide the sweet while jalapeño pepper, bell pepper and cilantro provide the savory. Serve with toasted flour tortilla strips for an easy appetizer or side dish.
Green Tomato Salsa
Go green the next time you make salsa with this recipe featuring green tomatoes, jalapeño, avocado, and cilantro. Serve with tortilla chips as an appetizer or use as a topping for grilled chicken or fish.
Nectarine and Radish Salsa
Serve this no-cook condiment with grilled chicken, pork, or fish. Or use as a topping for grilled bread or a dip for toasted tortilla wedges.
Golden Pico de Gallo
This pico de gallo is "golden" because it highlights yellow tomatoes, orange bell peppers, and pickled banana peppers.