October 6, 2025
Summer may be rolling on out, but it’s still prime salsa season here in my garden and just about every farm stand I visit. End of the season peppers are fiery and abundant, the tomatoes taste like sweet sunshine, and even the herbs seem to be showing off. Late summer is when a burst of heat helps everything hit that peak of ripeness, especially in Santa Barbara.
During this time of year, salsa is my go-to accompaniment for quick dinners, easy entertaining, and late-afternoon snacking (with a crisp glass of rosé, of course). It’s also endlessly versatile — a spoonful can brighten grilled chicken, wake up scrambled eggs, or stand proudly on its own with a bowl of tortilla chips.
So with no further ado, here are my favorite salsa recipes to celebrate this part of the season.
Kitchen tip: The spiciness of the salsa will depend on the heat of the pepper, so make sure to taste the pepper before you use it. The spice comes from the white membrane, not necessarily the seeds, so if your pepper is super hot carefully cut out the membrane with a paring knife.
This is the salsa I make in big batches because it disappears quickly. A few things to keep in mind: after you have made the salsa, try and let it sit for 30 minutes before serving so the flavors can mingle. If your jalapeños are really mild, consider adding one serrano per two jalapeños—you’ll get a nice pepper flavor along with the kick from the serrano. I add a variety of tomatoes to my salsas for consistency and flavor; without the variety, the sauce becomes either too runny (if using only vine-ripe) or too coagulated (if using only plum tomatoes).
Bright, tangy, and a little unexpected if you’re used to red salsa. I roast tomatillos, jalapeños, and onions until charred, then blend with fresh cilantro and lime. It’s the ideal partner for fish tacos or spooned over eggs the morning after a late-night dinner party.
Because late summer isn’t just about tomatoes — peaches are still hanging on! Dice them with jalapeños, red onion, and a pinch of sea salt. It’s bright, juicy, and a little spicy — perfect with pork tenderloin or spooned over grilled fish.
We’ve used this as a creamy dip for tortilla chips and veggies. It also takes our regular old Taco Tuesday nights up a notch to entertaining status.
Most salsas are best the day they are made, but this one tends to hold on to its flavor longer because of the dried chiles. It’s not only awesome on carnitas tacos and tamales, but also on simple braised or grilled meats (or chicken). Any leftovers make fantastic chilaquiles with homemade chips.
The beauty of salsa is that it’s forgiving—use what you have, taste as you go, and don’t be afraid to improvise. If your jalapeños are extra fiery this year, balance with more tomato or fruit. If the tomatoes are a little softer, roast them and lean into the sweetness.
Gather your peppers and tomatoes while they’re still at their best, pour a glass of something cold, and start chopping. Your end-of-summer table will thank you.
In a 2-to 3-quart saucepan, place tomatoes and both fresh and dried chiles; add enough water to cover. Bring to a boil, then reduce heat and simmer until the dried chiles are soft and pliable, about 10 minutes.
Drain tomatoes and chiles; cool slightly.
Remove the tomato skins; they will slip off easily in one soft pinching motion. Place tomatoes, chiles, and all remaining ingredients in a blender and purée until smooth. (Can be made 3 days ahead. Cover and refrigerate.)
