This zippy salsa is great with corn chips or as a topping for grilled chicken. It can also be used as a vegetarian taco filling. INGREDIENTS: 2 ears corn on the cob, husks, and silk removed 2 tomatoes, chopped 2 avocados, peeled and diced into 1/2-inch cubes 1/2 bunch cilantro, stems removed and leaves chopped...Read More

This creamy salsa is full of summer flavor and a nice change from the usual tomato salsa. Serve with tortilla chips or as a relish with your favorite Mexican food. INGREDIENTS: 1 1/2 cups fresh corn (kernels cut off the cob) 1 tablespoon olive oil 1 (15 ounce) can black beans, drained and rinsed 1...Read More

I have many permutations of this salsa – it was very popular at my sushi bar. I’ve used it on grilled swordfish and shrimp, in tacos, served it with chips, and used it on chicken and pork chops. It’s particularly good on boneless, skinless chicken breasts that have been coated with breadcrumbs, macadamia nuts, and...Read More

This salsa is a celebration of summer – feel free to use as many colors of tomato as you can find. Just be sure they are firm. This salsa is goes well with chips, meat, and fish. It is great on seared swordfish tacos. INGREDIENTS: 2 large firm red tomatoes (about ½ pound) 2 large...Read More

Fresh fruit salsas satisfy the taste for salad and fruit in one dish. Peaches, nectarines, or plums can also be used. Serve as a condiment with pork, chicken, or duck. INGREDIENTS: 1/2 pineapple, cut into 1/4-inch pieces 2 medium tomatoes, diced 1 small cucumber, seeded and diced 2 shallots, minced 1/2 jalapeno chile, minced 1/4...Read More

Mark Miller writes: “Ripe red tomatoes roasted on a hot steel comal until the skins blacken are a basic element of many Mexican salsas. The smoky flavor adds a complexity to the taste of ripe tomatoes. Mixing fresh mint as a counterpoint to this cooked flavor creates the combination of raw and cooked which is...Read More

INGREDIENTS: 1 1/4 pints fresh berries, your choice 3/4 cup sugar, or to taste Juice of one lemon METHOD: Remove leaves and stems, and rinse quickly in a colander and drain well. Too much residual water will make the sauce runny and dilute. Add the berries and sugar to a food processor and puree. Taste...Read More

This sauce is used as a dip for grilled onions, to top fish or meat, and is great on sandwiches. INGREDIENTS: 3/4 cup olive oil 1 slice “white” bread (French, ciabatta, francese) 1” thick, approx 1 ounce 1/2 cup roasted almonds, broken up with the bottom of a pan 2 medium cloves garlic, minced 2...Read More

INGREDIENTS: 2 cups ripe peaches, peeled and diced 1/2 cup red onion, diced 1/2 cup red bell pepper, diced 1/2 cup fresh mint, minced 3/4 teaspoon minced jalapeno or serrano chile 2 tablespoons olive oil 2 tablespoons lime juice 2 tablespoons fresh ginger root, grated METHOD: Combine all ingredients and serve. Salsa is better if...Read More

INGREDIENTS: 1 cup rice wine vinegar 1/3 cup green onions, chopped 1/3 cup cilantro 1 teaspoon cracked black peppercorns 2 jalapeno peppers, seeds removed METHOD: Pour 1/2 cup vinegar into a food processor or blender with all other ingredients and blend until they are finely chopped. Add the rest of the vinegar. Store in refrigerator...Read More