Try these fresh salsa ideas. Pineapple and mango aren’t locally grown, but the rest are. They are great just served with chips, but they also liven up any meal – even hot dogs.

Grilled Mango, Pineapple and Pepper Salsa
1 mango, peeled and seed removed
1/2 pineapple, sliced
2 jalapeno peppers, halved and seeds removed
1/2 onion, halved
1 red pepper, quartered and seeds removed
2 Tbsp. honey
2 Tbsp. lime juice
1 Tbsp. chopped cilantro
Salt and pepper, to taste.

Grill the fruits and vegetables just long enough to show grill marks. Remove from grill let cool. Then dice into 1/2-inch pieces, except mince the jalapeno.

Add honey, lime and cilantro, and season with salt and pepper. Refrigerate for 1 hour before serving.

Corn and Okra Salsa
5-6 ears of sweet corn kernels, cut from cob
2 mild chile peppers, diced
12 small okra pods, chopped
4 green onions, chopped
2 tomatoes, chopped
2 jalapeno peppers, seeded and minced
1 clove garlic, minced
3 Tbsp. apple cider vinager
1/3 c. olive oil
1 Tbsp. cilantro, chopped
Salt and pepper, to taste

If the corn is fresh and sweet, I don’t bother to cook it or the okra for this dish. You may if you prefer. Just mix all ingredients together and refrigerate for 1 hour before serving.

Roasted Tomato Salsa
8 large tomatoes, quartered
2 large onions, quartered
3 jalapeno peppers, halved
4 cloves garlic
Salt and pepper
3 Tbsp. olive oil
2 lemons
1 bunch of cilantro

Preheat oven to 415 degrees. Place vegetables on a sheet pan. Drizzle with olive oil and season with salt and pepper. Roast for 20 minutes. Remove, stir vegetables and return to the oven for 15 minutes.

Once cooled pulse them in a food processor until your preferred consistency. Add cilantro, lemon juice and salt and pepper. Taste as you go, using more or less of those ingredient as you wish. Sometimes I add a pinch or two of Mexican oregano.

Served chilled.