Charred Tomato Salsa

This salsa is great on Fresh Corn Fritters, as well as on grilled steak or chicken tacos. It’ll keep in the fridge for up to 1 week.

• 
  
  1 lb. fresh ripe tomatoes (about 3 medium)
  
  


• 
  
  1 unpeeled medium clove garlic
  
  


• 
  
  1/2 medium chipotle from a can of chipotle chiles in adobo sauce
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  2 Tbs. finely chopped fresh cilantro
  
  


• 
  
  1-1/2 tsp. fresh lime juice
  
  

Position an oven rack about 4 inches below the broiler and heat the broiler on high. Arrange the tomatoes and garlic on a rimmed baking sheet and broil until the tomatoes are charred on one side, about 5 minutes. Turn the tomatoes and garlic and char on the second side, about 2 minutes longer. Let cool. Peel the tomatoes and garlic, discarding the skins and saving any juices that are released.

In a blender, briefly purée the tomatoes and their juices, the garlic, chipotle chile, and 1/2 tsp. salt—it needn’t be perfectly smooth.

In a medium, heavy-based saucepan, heat the oil over medium-high heat. When a drop of the puréed tomato mixture sizzles when added, pour in the remaining purée. Bring to a boil, stirring frequently. Adjust the heat to an active simmer and continue to cook, stirring frequently, until reduced to a scant cup and thickened to a sauce consistency, 8 to 12 minutes. Cool to room temperature. Stir in the cilantro and the lime juice. Season to taste with salt. Serve at room temperature.

Poblano-Pepita Salsa

Toasted pumpkin seeds add a surprising crunch to this fresh salsa.

• 
  
  2 medium poblano chiles
  
  


• 
  
  1 lb. tomatillos, husked and rinsed
  
  


• 
  
  1/2 cup unsalted, roasted, hulled pepitas
  
  


• 
  
  1/4 cup packed chopped fresh cilantro
  
  


• 
  
  Kosher salt
  
  

Char the chiles over a gas burner or under a broiler until blackened on all sides, 6 to 8 minutes. Transfer to a bowl, cover with plastic, and cool. Peel, stem, seed, and finely chop the chiles.

Heat a griddle or large cast-iron skillet over medium-high heat. Cook the tomatillos, turning occasionally, until dark brown in spots, 8 to 10 minutes. Transfer to a plate to cool. Coarsely chop the pepitas in a food processor; transfer to a medium bowl. Without washing the food processor, add the tomatillos and process to the consistency of a chunky sauce. Transfer to the bowl with the pepitas. Stir in the chiles, cilantro, and salt to taste.

Poblano-Pepita Salsa

Toasted pumpkin seeds add a surprising crunch to this fresh salsa.

• 
  
  2 medium poblano chiles
  
  


• 
  
  1 lb. tomatillos, husked and rinsed
  
  


• 
  
  1/2 cup unsalted, roasted, hulled pepitas
  
  


• 
  
  1/4 cup packed chopped fresh cilantro
  
  


• 
  
  Kosher salt
  
  

Char the chiles over a gas burner or under a broiler until blackened on all sides, 6 to 8 minutes. Transfer to a bowl, cover with plastic, and cool. Peel, stem, seed, and finely chop the chiles.

Heat a griddle or large cast-iron skillet over medium-high heat. Cook the tomatillos, turning occasionally, until dark brown in spots, 8 to 10 minutes. Transfer to a plate to cool. Coarsely chop the pepitas in a food processor; transfer to a medium bowl. Without washing the food processor, add the tomatillos and process to the consistency of a chunky sauce. Transfer to the bowl with the pepitas. Stir in the chiles, cilantro, and salt to taste.

Tomatillo & Avocado Salsa

This salsa can be refrigerated in an airtight container for up to 2 days. It’s also tasty on pork tacos or with quesadillas.

• 
  
  1 medium tomatillo, husked, washed, and coarsely chopped
  
  


• 
  
  1 Tbs. thinly sliced scallion
  
  


• 
  
  1/2 tsp. chopped garlic
  
  


• 
  
  1/2 tsp. seeded and minced serrano chile; more to taste
  
  


• 
  
  1 large ripe avocado, pitted, peeled, and coarsely chopped
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Put the tomatillo, scallion, garlic, and serrano chile in a food processor and whirl until finely chopped, about 15 seconds. Add the avocado and pulse until just combined. The salsa should be chunky. Season to taste with salt, pepper, and more chile.

Grilled Watermelon Salsa with Spicy Lime Tortilla Chips

Grilling enhances watermelon’s natural sweetness and gives it a smoky flavor that pairs nicely with the spicy kick of chipotle in this bright salsa.

For the salsa

• 
  
  4 tsp. extra-virgin olive oil
  
  


• 
  
  1/4 tsp. ground chipotle chile
  
  


• 
  
  1 1/2 lb. watermelon, sliced 3/4 inch thick
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 medium tomato, coarsely chopped
  
  


• 
  
  1/3 cup chopped English cucumber
  
  


• 
  
  2 Tbs. chopped fresh cilantro
  
  


• 
  
  1 Tbs. chopped shallot
  
  


• 
  
  1/2 medium serrano, seeded and chopped
  
  


• 
  
  1 Tbs. fresh lime juice
  
  

For the chips

• 
  
  1 quart canola oil
  
  


• 
  
  15 5-inch corn tortillas
  
  


• 
  
  1 tsp. finely grated lime zest
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/8 tsp. ground cayenne
  
  

Make the salsa

Prepare a high gas or charcoal grill fire. In a small bowl, combine 1 tsp. of the olive oil with the ground chipotle. Brush the watermelon slices on both sides with the chipotle oil and sprinkle with 1/4 tsp. salt. Grill the watermelon until charred spots appear on both sides, about 1 minute per side. Transfer to a cutting board. When cool enough to handle, remove the rind, seed if necessary, and coarsely chop the flesh.


In a food processor, combine the watermelon flesh, tomato, cucumber, cilantro, shallot, serrano, and the remaining 3 tsp. olive oil. Pulse until the ingredients are mixed but still chunky. Transfer the salsa to a medium bowl and stir in the lime juice. Refrigerate to let the flavors meld, about 1 hour. Just before serving, season to taste with salt

Make the Chips

Heat the canola oil in a 10-inch straightsided skillet over medium-high heat. (You should have about 1/2 inch of oil.) Stack the tortillas and cut the stack into 6 wedges. In a small bowl, combine the lime zest with 1 1/2 tsp. salt. With your fingers, rub the salt and zest together until the salt is seasoned and the zest is broken into very small pieces. Stir in the cayenne.


To test the oil, add a small piece of tortilla. If it sizzles immediately, the oil is ready; if it sinks, wait another minute and test it again. When the oil is ready, add a handful of tortilla triangles (about 15) and cook until lightly browned and crisp, turning halfway through with a slotted spoon, 1 to 2 minutes. (If the tortillas seem to brown too quickly, reduce the heat.) Transfer the chips to a plate lined with paper towels and drain for 2 minutes. Put the warm chips in a clean paper bag, add 1/8 tsp. of the seasoned salt, close the bag, and shake gently. Season with more salt to taste. Repeat with the remaining tortillas. Serve the salsa with the chips.