In the Southwest, salsa is our “everything” side. We love it every which way we can get it– salsa verde, pico de gallo, mango salsa, cowboy caviar, salsa fresca–name the dish, we have a salsa for it. Here are a few of my favorites!

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My Favorite Salsa's

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Ingredients

Mango Salsa for Chicken or Shrimp

• 1/2 cup green bell pepper, diced
• 1/2 cup yellow bell pepper, diced
• 1/2 cup orange or red bell pepper, diced
• 2 tablespoons red onion, diced very fine
• 1 jalapeno, chopped fine
• 1/2 cup ripe mango, diced
• 1/2 cup sweet naval orange, diced
• 1 lime, squeezed
• salt to taste

Cuban Salsa for Pork

• 1/3 cup chopped clantro
• 1/3 cup vegetable oil
• 1/4 cup white wine vinegar
• 1/4 cup chopped onion
• 2 tablespoons chopped chives
• 2 jalapenos, minced
• 1 clove fresh garlic, minced
• kosher salt to taste

Citrus Salsa For Salmon

• 2 tablespoons olive or avocado oil
• 2 cups multi colored mini peppers, diced
• 1/4 cup minced red onion
• 2 tablespoons fresh cilantro, chopped
• 4 tablespoons fresh lemon juice
• 1 teaspoon black pepper
• 2 whole, ripe mangos, peeled and diced

Salsa Fresca

• 1-2 fresh jalapeno peppers, seeded and very coarsly chopped
• 4 cloves fresh garlic, quartered
• 2 large vine-ripened tomatoes or 4 small vine-ripened tomatoes
• 1 28 ounce can diced tomatoes, drained or not depending on desired amount of liquid
• 1/2 sweet yellow onions, rough chopped
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon cumin
• 1/2 teaspoon ground cayenne pepper
• 1/4 teaspoon salt
• 2 tablespoons red wine vinegar
• juice of one or two limes to taste

Southwestern Grilled Corn Salsa

• 2 tablespoons olive oil
• 4 large fresh ears of corn
• 1 Poblano or Hatch chile, chopped fine
• 1 large jalapeno pepper, chopped fine
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup chopped jicama
• 1 bunch green onions, sliced thin (about 7 onions)
• 1 teaspoon ground cumin
• 2 tablespoons fresh cilantro, chopped fine
• juice of 1/2 lemon or juice of 1 lime
• 1 teaspoon garlic salt or sea salt
• 1 teaspoon fresh ground pepper

Servings Ingredients Mango Salsa for Chicken or Shrimp 1/2 cup green bell pepper, diced 1/2 cup yellow bell pepper, diced 1/2 cup orange or red bell pepper, diced 2 tablespoons red onion, diced very fine 1 jalapeno, chopped fine 1/2 cup ripe mango, diced 1/2 cup sweet naval orange, diced 1 lime, squeezed salt to taste Cuban Salsa for Pork 1/3 cup chopped clantro 1/3 cup vegetable oil 1/4 cup white wine vinegar 1/4 cup chopped onion 2 tablespoons chopped chives 2 jalapenos, minced 1 clove fresh garlic, minced kosher salt to taste Citrus Salsa For Salmon 2 tablespoons olive or avocado oil 2 cups multi colored mini peppers, diced 1/4 cup minced red onion 2 tablespoons fresh cilantro, chopped 4 tablespoons fresh lemon juice 1 teaspoon black pepper 2 whole, ripe mangos, peeled and diced Salsa Fresca 1-2 fresh jalapeno peppers, seeded and very coarsly chopped 4 cloves fresh garlic, quartered 2 large vine-ripened tomatoes or 4 small vine-ripened tomatoes 1 28 ounce can diced tomatoes, drained or not depending on desired amount of liquid 1/2 sweet yellow onions, rough chopped 1/4 cup fresh cilantro, chopped 1 tablespoon cumin 1/2 teaspoon ground cayenne pepper 1/4 teaspoon salt 2 tablespoons red wine vinegar juice of one or two limes to taste Southwestern Grilled Corn Salsa 2 tablespoons olive oil 4 large fresh ears of corn 1 Poblano or Hatch chile, chopped fine 1 large jalapeno pepper, chopped fine 1 red bell pepper, diced 1 yellow bell pepper, diced 1 cup chopped jicama 1 bunch green onions, sliced thin (about 7 onions) 1 teaspoon ground cumin 2 tablespoons fresh cilantro, chopped fine juice of 1/2 lemon or juice of 1 lime 1 teaspoon garlic salt or sea salt 1 teaspoon fresh ground pepper

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Instructions

Mango Salsa for Chicken or Shrimp

1. Place all ingredients in a bowl and toss gently. Refrigerate until ready to serve.

Cuban Salsa for Pork

1. Mix all ingredients. Serve with pork tenderloin.

Citrus Salsa For Salmon

1. Mix together and serve with salmon.

Salsa Fresca

1. In a food processor, combine the jalapenos and garlic. Process until finely chopped. Scrape down the sides of the bowl. Add remainder of ingredients. Pulse in very brief pulses.

Southwestern Grilled Corn Salsa

1. In a large skillet, heat olive oil on medium high heat. Slice corn from the husks and cook in olive oil until kernels become browned. (Caution, kernels can pop slightly.) Note: You can also grill corn on the husk until blackened, then slice off the kernels and add to skillet. In a skillet on high, cook all ingredients except the last four ingredients for 2-3 minutes. Pour mixture into serving bowl. Toss in cilantro, lemon or lime juice, garlic salt or sea salt and pepper. Serve warm or chilled.

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