One of my favorite all-purpose flavor boosters is Avocado-Mango Salsa: It’s sweet and tropical, it’s rich, it’s savory, and it goes with everything from fish tacos to grilled chicken to good ol’ chips. It’s also really easy to make.
Now that we’re in the prime of summertime produce, I look to fruit and veggie salsas all the time as a quick way to spruce up some rather simple grilled meat or fish or to use as a salad dressing. Here are four more awesome salsas for summer:
Salsa Verde, made from tangy tomatillos, goes great with grilled steak, chicken thighs, or shrimp. The zippy flavor also brightens up a plate of nachos rather fantastically.
Ever tried peach salsa? It’s wonderful when peaches are juicy and ripe! This Peach and Pepper Salsa goes great with grilled halibut (as shown), as well as grilled salmon, pork tenderloin, or chicken. Or pile it onto a salad and top with a sprinkling of goat cheese or feta—divine! (One word of caution: The recipe calls for half a habenero, which is a very spicy pepper. If you’re sensitive to heat, omit that or switch to seeded jalapeño.)
Summer Squash and Zucchini Salsa is a wonderfully unique salsa twist. It goes beautifully with grilled fish or chicken, or try it as a bruschetta topper. Another great idea: Toss with cooked pasta for a quick, light dinner.
I would be remiss not to include a good, classic tomato salsa here. This Roasted Tomato Salsa gets loads of smoky depth by charring the ingredients first in a cast-iron skillet. This is the salsa for chips, tacos and taco salads, grilled steak, or scrambled eggs.
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