5 best salsa recipes

fish tacos

With Cinco de Mayo right around the corner, we’re got our eyes on a platter of fish tacos to celebrate, along of course, with a great margarita. Here’s our roundup of 5 great salsas to try on your tacos, or just alongside your favorite bag of chips.

roasted tomato salsa

This is our absolute favorite for a traditional salsa, with a great hint of char in every bite. For a milder flavor, remove the seeds from the entire jalapeño.

  • 4-5 large ripe tomatoes, quartered

  • 3 cloves garlic, peeled and smashed

  • 1 jalapeño, quartered (with seeds removed from 1/2)

  • 3 tablespoons canola oil

  • Sea salt, or to taste

  • Juice from 1-2 limes, or to taste

  • 1/2 cup fresh cilantro, chopped

  1. Place tomatoes, garlic, and jalapeño in a cast iron skillet. Toss with oil and season with salt. Broil until charred, 5-10 minutes, turning as they cook to char on all sides. Remove from oven and allow to cool slightly.

  2. Once cooled, transfer to a food processor and purée until you reach desired consistency. Transfer to a bowl and add lime juice and cilantro. Taste and adjust as desired.

Serves 4.


charred corn salsa

  • 2 ears corn, husk and silks removed

  • 4 tablespoons canola oil

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 1 small (or 1/2 medium) red onion, peeled and cut in half horizontally

  • 1 small jalapeño

  • Juice from 1 lime, or to taste

  • 1 tablespoon honey, or to taste

  • 2 tablespoons minced fresh cilantro

  1. Brush all sides of corn with 2 tablespoons oil and season with salt and pepper.

  2. Preheat grill to medium-high heat.

  3. Grill corn until lightly charred on all sides, 5-10 minutes. Remove corn and allow to cool.

  4. Brush cut sides of red onion and outside of jalapeño with remaining 2 tablespoons oil and season with salt and pepper. Place onion cut-side down on grill along with jalapeño and cook for about 5 minutes, until lightly charred. Turn jalapeño and cook on other side, another 3-5 minutes. Remove jalapeño and onions and allow to cool.

  5. Remove kernels from corn and place in a bowl. Finely chop red onion and add to bowl.

  6. Remove and discard seeds from jalapeño (if you want extra heat, leave some seeds in). Finely chop jalapeño and add to bowl. Add lime juice and honey and season with salt and pepper. Add cilantro and gently stir to combine. Taste for flavor and adjust as desired. Set aside.

Serves 4.


grilled peach salsa

  • 4 peaches

  • 2 tablespoons vegetable (or canola) oil

  • 1 small red onion, cut into thick slices

  • 1/2 jalapeño pepper, cut in half lengthwise, seeds removed

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 1-2 tablespoons roughly chopped fresh mint

  • Juice from 1-2 limes

  1. Preheat grill to medium heat.

  2. Cut peaches in half lengthwise and remove pits. Brush both sides of peaches, onion slices, and jalapeño with oil. Season with salt and pepper.

  3. Place peaches, onion slices, and jalapeño on grill and cook each until lightly charred on both sides, 5-10 minutes. Remove and allow to cool slightly. When cool enough to handle, dice and place in a medium bowl. Add mint and lime juice (to taste) and toss to combine. Serve immediately.

Serves 4.


cucumber salsa

  • 1/2-1 lime

  • 1 teaspoon honey

  • 1 teaspoon vegetable oil

  • 1 teaspoon ground cumin

  • Kosher salt, to taste

  • Freshly ground black pepper

  • 1 medium English cucumber, peeled, seeded and diced

  • 1/2 small red onion, finely diced

  • 1/4 cup roughly chopped fresh cilantro or mint, plus extra for serving

In a medium bowl, whisk together juice from 1/2 lime, honey, vegetable oil, and cumin. Season with salt and pepper. Add cucumber, red onion, cilantro or mint and gently toss to combine. Taste and adjust as desired, adding in additional lime juice if needed.

Serves 4.


tomatillo salsa

  • 6 medium tomatillos

  • 2 poblano peppers, seeded and cut into quarters

  • 1 jalapeño, seeded and cut into quarters

  • 1 small white onion, cut into large dice

  • 1 clove garlic, smashed

  • 2 tablespoons extra virgin olive oil

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 1/4 cup roughly chopped fresh cilantro, plus extra for serving

  1. Preheat oven to 400°F.

  2. Remove papery outer layer from tomatillos and rinse under warm water. Pat dry and cut into quarters. Place on a baking sheet along with poblano peppers, jalapeño, onion, and garlic. Drizzle with oil and season with salt and pepper. Gently toss to evenly coat. Roast for 15-20 minutes, until vegetables are softened. Remove and allow to cool slightly. Reduce oven temperature to 375°F.

  3. Transfer cooled vegetables to a food processor, along with juices from roasting pan, if desired (salsa will be thicker if you omit liquid). Add cilantro. Slowly pulse until mixture is just combined but still a bit chunky. Transfer to a serving bowl and set aside.

Serves 4.

For more recipes from our taco party in our new spring issue, grab a copy here. Use code: SPRING19 for $5 off a print issue.

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