Summer is slipping away like an ice cube on a hot sidewalk and before you know it, we’ll all be finding pumpkin-spice-flavored everything on our grocery store aisles. But before the seasons turn, let’s squeeze out a few more flavors of summer with these fresh and zesty salsas. They all share one key ingredient: freshly squeezed lime juice. And as with any salsa recipe, feel free to play with the ingredients to suit your own palate. For variations on my ideas, try roasted tomatoes or peppers for an earthy note, while those wanting more heat can skip the jalapenos and go straight to serrano, habanero, or even ghost peppers. The key to a good salsa is fresh ingredients and the right balance between heat, sweet, and acid. My offerings are honestly on the mild side, but are still packed with plenty of flavor. And don’t skip the last recipe, because I show you how to have salsa for dessert!

 

Quick and Easy Guacamole

The hardest part about making this creamy salsa is finding perfectly ripe avocados. I usually buy them a few days before I plan on making this and put them in a paper bag if them seem extremely hard. I like my guacamole a little on the chunky side so I use my pastry blender to mash up the avocados and add some chopped Roma tomatoes. If you like yours spicier, include the seeds and veins of the jalapenos. To keep it from oxidizing and turning dark in color, put a layer of plastic wrap pressed onto the surface in a sealed plastic container and keep it refrigerated until ready to serve. To make, mix together well:

3 avocados, ripe and smashed

1/2 cup finely chopped Roma tomatoes

2 tbsp. mined jalapeno peppers

1 tsp. chopped cilantro

2 tbsp. lime juice

salt to taste

 

Summer Salsa

This is a more traditional chunky salsa, not the thinner type you usually find at Mexican restaurants. Use any variety of tomatoes and peppers you like. I added a small amount of fresh pineapple which is well balanced by the jalapeno, onion, and garlic. Mix well together:

3 cups of chopped tomatoes

1/4 cup cubanelle peppers (substitute banana peppers if you wish, or add more bell pepper)

1/4 cup bell peppers, any color

3 tbsp. chopped jalapeno peppers

1/4 cup chopped Vidalia onion

1/2 cup fresh pineapple, cut very fine

2 tbsp. lime juice

2 cloves of garlic, crushed

2 tsp. chopped cilantro

 

Confetti Bean Salsa/Salad

Is it a salsa? Is it a salad? Is it a side dish? Main dish? Do you eat it with a fork, with chips, or inside a pita bread? Yes to all of the above! I put this fun dish together as a solution to vegans coming over to my house for a summer meal where I wanted to provide them with a tasty dish they could enjoy. I quickly discovered I enjoyed it, too! Again, feel free to play with the ingredients, using your favorite varieties of beans and other fresh veggies. With the corn and the beans, you already have a complete protein and the lime juice gives it a nice pop on the palate. If you like the heat, add your favorite peppers. Mix together well:

3 cans of beans, drained and rinsed (I used cannellini, black, and light kidney beans)

2 cups chopped tomatoes, any varieties

1/2 cup chopped bell pepper, any color

Cooked corn, cut off of two ears (I cook my fresh corn in the microwave, right in the husk. Silks come off easily.)

1/2 cup freshly squeezed lime juice

2 tbsp. chopped cilantro

3 cloves of garlic, crushed

salt to taste, at least 1 teaspoon

 

Summer Dessert Salsa

Salsa for dessert? Yes, please, with this yummy rendition complete with cinnamon sugar chips! Use whatever fruits you wish, as long as they are cut small enough to fit on a chip. (I would avoid banana, as it will get very soft and easily discolors.) This dish could also be served alongside savory dishes like grilled fish, or served on a bed of greens for a unique salad. Adjust the sugar, if any, depending on the sweetness of your fruit. Mix together well:

6 cups of chopped fresh fruit (I used strawberries, pineapple, mango, cantaloupe, apples, grapes, peaches, and whole blueberries)

2 tbsp. lime juice

1/4 cup pineapple or orange juice, or a mixture of the two

2 tablespoons sugar, if needed

Cinnamon Sugar Tortilla Chips

Super easy to make! Use a pizza cutter to cut a stack of flour tortillas into chips. Spread them out on a baking sheet. I like to use my pizza screen so the bottom gets crunchy quickly. Spray the top of the chips with a buttery non-stick spray then sprinkle with cinnamon sugar. Bake at 350 degrees for 15 minutes or until lightly browned. Let cool and store airtight until ready to serve. You could try ginger sugar for a different flavor profile, where you use powdered ginger instead of cinnamon. Yummy!