Tropical Salsa

Mango and pineapple are in season and this is the perfect way to use them in a dish. It’s perfect with fish, beef, chicken, or even on grilled veggies.

Tropical Salsa
Here are the Ingredients:
  • 1/2 cup red bell pepper, finely diced
  • 1/2 cup red onion, finely diced
  • 1/2 cup ripe mango, diced
  • 1/2 cup pineapple, diced
  • 1/2 large jalapeno, seeds and rib removed, finely diced
  • 1/4 cup cilantro, chopped
  • 1 lime, juiced
  • 1 tablespoon juice from pineapple
  • 1/2 teaspoon salt
Combine all fruit and vegetables and toss with lime juice, pineapple juice, and salt, chill and serve.

Roasted Vegetables and Avocado Salsa

This salsa is so easy to make and extremely delicious and flavorful. You can eat it with tortilla chips, top fish with it, wrap it in a burrito with some Spanish rice. The sky’s the limit.

Roasted Vegetables and Avocado Salsa
Here are the Ingredients:
  • 3 medium ripe tomatoes, halved
  • 2 poblano peppers, halved lengthwise
  • 2 corn on the cob, kernels removed
  • 1/4 cup cilantro, chopped
  • 2 green onions, diced
  • 15 oz can black bean, drained and rinsed
  • 1 large ripe avocado, peeled and diced
  • 1 large lime, juiced 1/4 saved to pour on last
  • 1 garlic clove, finely minced
  • 2 tablespoons avocado oil, olive oil is fine too
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cumin
Preheat oven at 500 degrees
Place tomatoes, peppers, and corn on a nonstick baking sheet and bake for 20 minutes. Place tomatoes and peppers in an airtight container or plastic baggy and let steam for at least ten minutes to loosen skins to be peeled and removed. Dice the peppers, tomatoes, and place in a large bowl with corn kernels. Add all ingredients except avocado and toss together until well coated. Add avocado and remaining lime juice and gently combine as not to bruise or smash the avocado. Enjoy!


Fresh ingredients are so important when making salsa. You’re really going to love this recipe.

Here are the Ingredients:
  • 3 medium vine ripened tomatoes diced
  • 1 medium onion chopped fine
  • 3 green onions chopped
  • 1/4 cup cilantro chopped
  • 1 medium sized jalapeno, seed and chopped
  • 1/2 can diced tomatoes
  • salt and pepper to taste
Mix all ingredients and allow to chill for 1 hour before serving
For spicier Salsa leave in jalapeno seeds.

Salsa Verde

Instead of your favorite tomato based salsa give Salsa Verde a try. This salsa is amazing served cold or hot.

Salsa Verde
Here are the Ingredients:
  • 1 pound tomatillos, husked
  • 1/2 cup finely chopped onion
  • 1 teaspoon minced garlic
  • 1 Serrano chile peppers, minced
  • 2 tablespoons chopped cilantro
  • 1 tablespoon chopped fresh oregano
  • 1/2 teaspoon ground cumin
  • 1 1/2 teaspoons salt, or to taste
  • 2 cups water
Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes. Using a blender, carefully puree the tomatillos and water in batches until smooth.