How Many Ways Can You Salsa?

Next to a classic salsa roja, this one is also a salsa staple. Gather tomatillos, poblano peppers, white onion, garlic and jalapeño; roast; and blend with lime, salt,and cilantro for a quick bright and tangy mix that’s great with chicken or on top of enchiladas.

Unsurprisingly, this salsa has some heat. Four — yes, four — jalapeño peppers are blended with cilantro, sesame oil, lemon juice, garlic, salt and sesame seeds. Use it as a drizzle on tacos, burrito bowls or eggs or swirl with a creamy, cool sauce, like sour cream, to tone it down.

Sometimes you want a sweet, smoky, spicy salsa and this one fits the bill with broiled pineapple, chipotle peppers and tangy tomatillos. Serve it anytime you want your dish to have a tropical kick, like with grilled fish, but it also lends itself to the pineapple and pork dish —tacos al pastor.

When blueberry season hits, save some for this bright and crunchy fresh salsa. Beyond the berries, this recipe also has onion, cucumber, cabbage and jalapeño pepper. Serve it with grilled pork or treat it like a relish to go on top of salads or with cheese.

A juicy cherry salsa screams summer. Serve with chips or with goat cheese and crackers for a unique snack.

If you’d prefer a salsa that is nutty, spiced and spicy, this almond, ginger and pepper blend is probably one of the more unique combinations you will find. It’s suggested as the topping for a salmon and citrus salad, but you can use it to top soups, tostadas or whatever you think would benefit from a warm and crunchy kick.

It’s summertime, and there are so many ripe tomatoes and peaches that you don’t know what to do. Reach for this recipe that blends them together into the perfect sunny day dip. Spooning some onto grilled salmon would also be an excellent move.

Hailing from Peru, this salsa is more salad than your typical salsa but nonetheless, a great condiment for your table. Simple slice onions with lime juice, salt, cilantro and an Aji Amarillo or orange chili pepper. Eat while the onions are still crispy with rich dishes, like potato croquettes.