Salsa seems to capture the essence of the warm summer season, packing in the flavors of ripe tomatoes, fresh cilantro and vibrant peppers. It’s perfect for scooping on omelettes or dipping with chips, and range from mellow to spicy, savory to sweet. 

This trio of recipes comes from Chef Hector Diaz, a Puerto Rican native who started his culinary career in Asheville with a burrito stand in the early 1990s. Chef Diaz now owns three successful restaurants in the city, including Salsa’s near Pack Square, which blends Mexican and Caribbean staples for a menu of authentic flavors. 

“If you feed your body healthy, delicious food, you’ll not only feel better, you’ll love eating,” Diaz says.

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To prepare the recipes below, simply blend all ingredients in a large bowl. “Make sure you get all of your ingredients into the bowl before you mix,” Diaz says, “and try to use fresh ingredients from local farmers if you can!”

PINEAPPLE SALSA 

½ pineapple, chopped 

Basil, a chiffonade of 5 or 6 leaves 

Pinch of white pepper 

Zest of one orange 

Juice of one orange 

1 red onion, chopped 

1 tomato, chopped 

1 red bell pepper, diced 

1 green bell pepper, diced 

Splash of sherry vinegar 

Splash of neutral oil, like grapeseed oil or canola oil 

Salt to taste

PICO DE GALLO 

4 roma tomatoes, chopped 

2 jalapenos (remove seeds), minced 

2 bunches of cilantro, chopped 

1 red onion, chopped 

Salt to taste 

Juice of 2 limes 

Pinch of white pepper 

Splash of fish sauce 

Splash of rice vinegar

SMOKED TOMATO & TOMATILLO 

1 yellow onion grilled, chopped 

1 head of garlic grilled, minced 

4 chipotle peppers, minced 

Juice of one lime and same amount of rice vinegar 

1 carrot, chopped (raw, grilled or oven roasted) 

Salt to taste and a splash of canola oil, for shine