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3 easy summer salsas

Making fresh salsa at home is easy especially in a food processor! I find it really gets things nicely minced so that the salsa can be easily picked up by a tortilla chip and dolloped onto burgers, wraps, and dogs without chunks falling all over the place. I kept things simple with a pico de gallo and then got a little more funky with a pineapple salsa, and a roasted strawberry and poblano pepper salsa.

The pico de gallo is perfect for tortilla chips but definitely experiment with these salsas on other things. The pineapple salsa would be great on the jackfruit taco recipe, and the roasted strawberry and poblano even works well as a marinade for tofu, tempeh, or vegan meats!

pico de gallo
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pico de gallo

here's a classic pico de gallo that's fresh and tasty for all your summer BBQ's!

Course Side Dish
Cuisine Mexican
Keyword jalapeños, salsa, tomato
Prep Time 10 minutes
Servings 2 cups
Author Lauren Toyota

Ingredients

  • 3 vine tomatoes, halved
  • 1/2 a jalapeño, remove the seeds and you can add more pepper for extra heat
  • 1/2 a red onion
  • 3 cloves garlic
  • 1 lime, juiced
  • 1/2 tsp sea salt
  • 1/2 tsp pepper
  • 1/4 tsp chipotle chili
  • 1/4 tsp cumin
  • 1/4 cup packed fresh cilantro

Instructions

  1. Place everything in a food processor and pulse a few times until ingredients are combined and minced.

  2. Pour into a bowl and serve immediately or jar and refrigerate for later use. 

  3. Alternatively you can finely chop all the ingredients and combine together in a bowl.

Recipe Notes

Best consumed within the first 2 days.

fresh pineapple salsa
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pineapple salsa

this unique salsa is sweet spicy with fresh pineapple and jalapeño! Try it with chips or on top of tacos. 

Course Side Dish
Cuisine Mexican
Keyword jalapeños, pineapple, salsa
Prep Time 10 minutes
Servings 2 cups
Author Lauren Toyota

Ingredients

  • 11 oz / 300 g pineapple pieces
  • 1/2 a jalapeño, remove the seeds and you can add more pepper for extra heat
  • 1/2 a lime, juiced
  • 1/4 of a red bell pepper
  • 3 cloves garlic
  • 1/2 a red onion
  • 1/4 cup loosely packed mint
  • 1/2 tsp sea salt
  • 1/2 tsp pepper
  • 1/4 tsp red chili flakes

Instructions

  1. Place everything in a food processor and pulse a few times until ingredients are combined and minced.

  2. Pour into a bowl and serve immediately or jar and refrigerate for later use. Alternatively you can finely chop all the ingredients and combine together in a bowl.

Recipe Notes

Best consumed within the first 2 days.

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roasted strawberry & poblano pepper salsa

this sweet and savory salsa is perfect on it's own or use it as a marinade. 

Course Side Dish
Cuisine Mexican
Keyword poblano peppers, salsa, strawberries
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 2 cups
Author Lauren Toyota

Ingredients

  • 3 cups whole strawberries
  • 1 poblano pepper
  • 1/2 a yellow onion
  • 1/2 a lime juiced
  • 1/2 tsp sea salt
  • 1/2 tsp pepper
  • 1/4 tsp smoked paprika
  • small handful of chives

Instructions

  1. Set oven to broil. Place the whole poblano pepper and the strawberries on a baking sheet and place under the top element to roast for approximately 12 minutes. Keep an eye on them and flip the pepper after about 6 to 8 minutes once the top looks charred and the skin is blistered all over. The strawberries don’t really need to be flipped unless you notice them getting too burnt.
  2. Remove from the oven and place the pepper immediately in a plastic bag. Seal it and let it steam for about 10 minutes. Let strawberries sit on the baking sheet to cool while the pepper steams.
  3. Remove the pepper from the bag and the skin should easily peel off. Then slice it in half and remove the inside seeds. Place the pepper and strawberries in a food processor with the remaining ingredients. Pulse a few times until the ingredients are well combined. The texture of this salsa will be less chunky than the others since the pepper and strawberries are soft and cooked they’ll process into more of a purée.
  4. Either use immediately as a marinade or chill in the fridge for 1 hour before serving as a salsa.

Recipe Notes

Best consumed within the first 2 days.

2 comments

  • Kelly 2 years ago

    Great post! I was watching the vid of this as I was cooking (happened to be a burrito bowl), which was very opportune as had planned to do a salsa. I only had pickled jalapenos and white onion, but it still turned out great – dont know why I never thought to do it in the blender – doh!

  • Cathy 2 years ago

    Just made the roasted poblano pepper and strawberry salsa for a Canada Day snack. So good!

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