We love a jarred salsa (we often carry a few great ones you’ll want to check out) but nothing beats the satisfaction and flavor of making your own at home. Especially when you can whip up a few different varieties using only fresh produce from Misfits Market. The options are basically endless, but we’ve got a few go-tos in heavy rotation: a classic pico, a sweet version that takes advantage of first-of-the-season stone fruit, a charred salsa verde, and even a version that doesn’t use a single tomato.
Read on for our four favorite spring salsa recipes.
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Pico de Gallo
Ingredients
Scale
- 1 1/2 pounds ripe red tomatoes (about 4 large), chopped
- 3/4 cup white or red onion, finely chopped
- 1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped
- 2 tablespoons fresh lime juice
- 1/2 cup cilantro, finely chopped
- Salt
Instructions
- In a medium bowl combine tomatoes, onion, jalapeño, lime juice, and cilantro. Season with salt to taste. Let mixture marinate for 10-15 minutes to allow flavors to mingle.
Peach Salsa
Ingredients
Scale
- 2 semi-firm peaches (or any stone fruit), finely chopped
- 3/4 cup red onion, finely chopped
- 1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped
- 2 tablespoons lime juice
- 1/2 cup cilantro, finely chopped
- Salt
Instructions
- In a medium bowl combine peaches, onion, jalapeño, lime juice, and cilantro. Season with salt to taste. Let mixture marinate for 10-15 minutes to allow flavors to mingle.
Corn and Avocado Salsa
Ingredients
Scale
- 2 cobs of corn, husks removed, kernels cut off
- 3/4 cup white or red onion, finely chopped
- 1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped
- 2 tablespoons lime juice
- 1/2 cup cilantro, finely chopped
- 1 avocado, finely diced
- 1/2 teaspoon chili powder
- Salt
Instructions
- In a medium bowl combine corn kernels, onion, jalapeño, lime juice, and cilantro. Then, add avocado and chili powder, and season with salt to taste. Gently mix salsa, being sure to not to mash the avocado.
Blistered Bell Pepper Salsa Verde
Ingredients
Scale
- 2 large green bell peppers
- 2 jalapeños
- 1 medium white onion, skin removed, cut into quarters
- 3/4 cup cilantro
- 2 cloves garlic
- 2 tablespoons lime juice
- Salt
Instructions
- Preheat broiler to high. Place bell peppers, jalapeños, and onions on a foil lined baking sheet. Char each side of bell peppers, jalapeños, and onions for 2-3 minutes, until skin looks blistered and has blackened. Use tongs to flip and continue to char each side.
- Remove baking sheet from oven and loosely tent a sheet of foil over the bell pepper mixture and let cool slightly, about 15 minutes. Once cooled, carefully remove the skin and seeds from the bell peppers and jalapeños.
- Add flesh of bell peppers and jalapeños, the charred onions, cilantro, garlic, lime juice, and a generous pinch of salt to a blender or food processor. Blitz until smooth. Be sure to taste for seasoning and add more salt if needed. Transfer to a bowl and serve with chips, tacos, or as a salad dressing.