A Fruity Summer Salsa

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A Fruity Summer Salsa

Summer is just around the corner, a time when I streamline my cooking and turn to simple and seasonal ingredients. This fruity summer salsa pulls together so quickly and is a nice side to pair with almost any grilled entrée. Still recovering from two hand surgeries, my knife skills remain pretty compromised, but even I can chop up a few ingredients to assemble a fresh and fruity salsa.

Any stone fruit pairs well with tomatoes, but apricots are in season and I use them in just about anything these days. Add salt to taste – we are a low sodium household, so I tend to substitute a squeeze of Meyer lemon juice for the salt shaker.

Lots of folks cannot abide cilantro, so feel free to use flat-leaved parsley instead. My husband claims cilantro tastes just like soap, a common complaint. You either like the stuff or not…

This recipe can easily be doubled or tripled for a crowd. We’re having Larry’s tennis pals over for a cook-out on Memorial Day this weekend, so I will probably make a big batch to enjoy with our grilled rib-eyes.

LtC TIP: I heated up the salsa for 30 seconds in the microwave last night to have with our roast chicken. I liked the warmed salsa with the piping hot chicken and the salsa’s flavors intensified.

5.0 from 1 reviews
A Fruity Summer Salsa
Recipe type: fresh salsa
Prep time: 
Total time: 
Serves: 1 cup
A simple fruit and tomato salsa to pair with grilled entrées.
  • 1 cup fresh apricots, pitted and roughly chopped
  • 1 cup cherry tomatoes, halved
  • ¼ cup fresh cilantro, chopped
  • 1 small shallot, finely chopped
  • ½ jalopeno pepper, finely diced
  • 2 tablespoons Meyer lemon juice
  • 1 tablespoon California olive oil
  • ¼ - ½ teaspoon sea salt
  • 1 pinch ground cumin
  • 1 pinch ground coriander
  • 1 pinch cayenne pepper
  1. Combine all ingredients in a bowl. Cover and refrigerate up to 8 hours before serving.
  2. Allow salsa to come to room temperature or microwave 30 seconds just before serving.



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10 Responses to A Fruity Summer Salsa

  1. Suzanne May 27, 2016 at 1:26 pm #

    That is a beautiful, cnunky, fresh and delicious salsa Liz. You and Larry have a grand time on Memorial Day. All the best.

    • Liz May 27, 2016 at 2:31 pm #

      You too, Suzanne – wish we could stop by and see those gorgeous peonies in your garden – you are 20 degrees warmer than we are this weekend!

  2. Jayne May 28, 2016 at 3:47 am #

    I love this! I often find apricots to be a little lacking so what a great way to pep them up! So simple to prepare as well, perfect summer cooking!
    Enjoy your Memorial Day weekend and your cookout.

    • Liz May 28, 2016 at 8:17 am #

      Thanks, Jayne – I can imagine how lovely New Hampshire must be these days.

  3. Lynda May 28, 2016 at 7:33 am #

    I love salsas – fruit or savory, but I’ve never tried to combine the tomato and fruit (although I guess tomato is technically a fruit!) This sounds like a terrific balance, and I will happily shower it with cilantro. Have a nice weekend, Liz!

    • Liz May 28, 2016 at 8:17 am #

      Yes, a tomato is a fruit – had totally forgotten that, Lynda –

  4. Gerlinde @ Sunnycovechef June 7, 2016 at 7:21 pm #

    I have never used apricots to make salsa. Sounds great and I will try it. Enjoy Kuai, it is such a beautiful place.

    • Liz June 8, 2016 at 8:19 am #

      Packing for Kauai this morning!

  5. Mary Pisarkiewicz September 8, 2016 at 10:34 am #

    Love it, summer is still kicking! I can’t wait to try this out.

    • Liz September 8, 2016 at 10:52 am #

      Thanks – it will be summer here in San Diego, drought and all, until Halloween.

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