We may not rock salsa on the dance floor (turns out our hips do lie), but we can certainly handle a little salsa in the kitchen. Take this recipe for our grilled version. We char onions, tomatoes, jalapeños and, hell, even mangoes to bring out some serious flavor. Then we dice and lightly season those grill-marked goodies and we’re ready to dig in. Go simple and serve it with chips, or use it to dress up a dish like grilled fish. No matter what you do, you’ve found your new summertime snack.
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The salsa will keep for up to a week in the refrigerator, meaning it’s the perfect make-ahead option for your weeknight happy hour (and it goes wonderfully with our White Sangria).