Salsa

The silky texture of this puréed sauce belies the kick of its chipotle and cascabel peppers, which are similar in heat to cayenne. Serve it with chips or crudités.

We like to serve grilled fish over a coulis made by pureeing half the salsa until smooth and adding olive oil until the mixture is the desired consistency.

Serve with grilled pork or fish, such as red snapper or striped bass.

This salsa can also be spooned over grilled shrimp, fish, chicken, or lamb.

This piquant salsa should be prepared at least a few hours in advance to allow the flavors to fully develop. It can be stored in an airtight container in the refrigerator for up to 3 days; allow it to come to room temperature before serving.

You can serve this chunky salsa in seashells as an hors d’oeuvre with cocktails, but it would also be ideal as a dip for Fried Plantain Chips (recipe follows).

Cut the avocados just before serving to keep them from discoloring.

For a refreshing break from the usual vegetable salsa, toss together an aromatic blend of fresh pineapple, grated ginger, mint, and a splash of fresh lemon.

A summery salsa tops these simply prepared trout fillets. If trout isn’t available, serve the salsa with any other sautéed or grilled fish or with shrimp.

Spice up lean grilled hamburgers, chicken breasts, or pork tenderloin with this wonderful salsa, which gets its smoky flavor from the chipotle chile. Regulate the heat from mild to spicy by the amount of chipotle you add.

Sweet and spicy, this fruit salsa is a refreshing accompaniment to grilled chicken, pork, fish, or shrimp. It is also great as a quick, healthy snack when served on apple or pear slices or warm whole-wheat pita triangles.

For more than fifty years, Min’s two family branches, the Merrells and the Almys, have been eating at the Cortez Cafe in Carlsbad, New Mexico. The food is straightforward Tex-Mex and always finishes with a round of sopapillas and honey. Back in the ’70s, the family thought nothing odd about beginning meals with bowls of fiery green salsa scooped up with saltine crackers. The Cortez has since switched to tortilla chips and you may prefer them as well, but the Merrell-Almy clan retains its hot spot for salsa and crackers. Pining away in Nashville for that distinct Cortez flavor, Min thinks she’s figured it out—it’s mostly fresh jalapeños. Min’s cousin Eric, knighted Sir Cortez by the clan, now brings his version of Min’s Cortez Salsa recipe to every family dinner—with sleeves of only the freshest saltines, of course.

This time of year, with pomegranates in season, I find myself spooning this salsa over all sorts of things, from duck to turkey and even grilled fish.