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Canned and frozen produce is a godsend when fresh versions are hard to come by, but in the summer months, peeling, seeding, and chopping the season’s best is a pure joy — especially when it makes its way into one of these flavor-packed salsas. For pico de gallo, fresh is literally the name of the game; also called salsa fresca, its flavor hinges entirely on the quality of raw fruits and vegetables (we have three versions here for you to choose from!).
Since summer is grilling season, it’s the perfect time to try our fantastic grilled pineapple salsa. Or, take advantage of seasonal offerings such as Hatch chiles, tomatillos, peaches, corn, and more to make both classic and inventive salsas that’ll keep you perpetually purchasing tortilla chips. Savor every last bit of summer with these warm-weather salsas.
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Mixed-Fruit Pico
Food & Wine / Photo by Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
Also known as salsa fresca, this fresh pico from Ann Taylor Pittman combines sweet and savory elements like pineapple, mango, kiwi, tomatoes, onions, chiles, and a sprinkling of Tajín.
Tomatillo Salsa Cruda
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Nidia Cueva
2021 F&W Best New Chef Fermín Núñez employs a full cup of pungent cilantro leaves and stems along with tart, fresh tomatillos, mixed chiles, and tender scallions for a raw salsa that goes well with just about everything. (Try it on tacos, eggs, or tortilla chips.)
Chile-Lime Mango Salsa
Food & Wine / Photo by Morgan Hunt Glaze / Prop Styling by Christina Daley / Food Styling by Emily Nabors Hall
Get a taste of the tropics with this salsa showcasing juicy Champagne mangoes alongside red onion, jalapeño, and cilantro, all tossed in lime juice and dusted with the citrusy heat of Tajín.
Pico de Gallo
Matt Taylor-Gross
Here, summer’s freshest tomatoes mingle with both white and green onions, jalapeño, cilantro, and lime juice for a spicy, refreshing, and versatile salsa.
Salsa de Piña Tatemada (Grilled Pineapple Salsa)
Eva Kolenko / Food Styling by Carrie Purcell / Prop Styling by Nidia Cueva
This salsa from restaurateur and author Bricia Lopez gets its sweet, hot, smoky complexity from grilling onion, garlic, chiles, and slices of pineapple before mixing in habanero paste and fresh lime juice.
Hatch Chile Salsa
Make the most of Hatch chile season by roasting and blending with tender tomatillos, cilantro, sweet onion, lime juice, garlic, and agave for a mildly spicy green salsa that sings atop burgers, enchiladas, and egg dishes.
Peach Salsa
Greg Dupree / Food Styling by Julian Hensarling / Prop Styling by Christina Daley
There are so many savory ways to enjoy stone fruit, and this juicy, fresh peach salsa is no exception. Enjoy it with spice-rubbed pork chops and hot honey, or on its own as a dip.
Salsa Taquera
Sweet tomatoes and tangy tomatillos pair beautifully with onion, garlic, and a mix of fresh and dried chiles in this salsa from chef Cristina Martínez of Philadelphia taco institution South Philly Barbacoa.
Salsa Fresca
This fresh salsa from the Yucatán region of Mexico is all about the crunch. Its blend of jicama, cucumber, radish, and white onion is sweetened with red bell pepper and balanced with lime; cool mint leaves cut the serrano’s heat. Serve it with grilled meat or atop a summer salad.
Tangy Corn Salsa
Made with a cup of fresh corn kernels, Maricel Presilla serves this crisp summer salsa with her Shrimp and Corn Chowder, but we love to scoop it up with tortilla chips, too. Feel free to add finely chopped fresh chile for a fiery kick.
