Grilled Watermelon Salsa with Spicy Lime Tortilla Chips

Grilling enhances watermelon’s natural sweetness and gives it a smoky flavor that pairs nicely with the spicy kick of chipotle in this bright salsa.

For the salsa

• 4 tsp. extra-virgin olive oil
• 1/4 tsp. ground chipotle chile
• 1 1/2 lb. watermelon, sliced 3/4 inch thick
• Kosher salt
• 1 medium tomato, coarsely chopped
• 1/3 cup chopped English cucumber
• 2 Tbs. chopped fresh cilantro
• 1 Tbs. chopped shallot
• 1/2 medium serrano, seeded and chopped
• 1 Tbs. fresh lime juice

For the chips

• 1 quart canola oil
• 15 5-inch corn tortillas
• 1 tsp. finely grated lime zest
• Kosher salt
• 1/8 tsp. ground cayenne

Make the salsa

Prepare a high gas or charcoal grill fire. In a small bowl, combine 1 tsp. of the olive oil with the ground chipotle. Brush the watermelon slices on both sides with the chipotle oil and sprinkle with 1/4 tsp. salt. Grill the watermelon until charred spots appear on both sides, about 1 minute per side. Transfer to a cutting board. When cool enough to handle, remove the rind, seed if necessary, and coarsely chop the flesh.


In a food processor, combine the watermelon flesh, tomato, cucumber, cilantro, shallot, serrano, and the remaining 3 tsp. olive oil. Pulse until the ingredients are mixed but still chunky. Transfer the salsa to a medium bowl and stir in the lime juice. Refrigerate to let the flavors meld, about 1 hour. Just before serving, season to taste with salt

Make the Chips

Heat the canola oil in a 10-inch straightsided skillet over medium-high heat. (You should have about 1/2 inch of oil.) Stack the tortillas and cut the stack into 6 wedges. In a small bowl, combine the lime zest with 1 1/2 tsp. salt. With your fingers, rub the salt and zest together until the salt is seasoned and the zest is broken into very small pieces. Stir in the cayenne.


To test the oil, add a small piece of tortilla. If it sizzles immediately, the oil is ready; if it sinks, wait another minute and test it again. When the oil is ready, add a handful of tortilla triangles (about 15) and cook until lightly browned and crisp, turning halfway through with a slotted spoon, 1 to 2 minutes. (If the tortillas seem to brown too quickly, reduce the heat.) Transfer the chips to a plate lined with paper towels and drain for 2 minutes. Put the warm chips in a clean paper bag, add 1/8 tsp. of the seasoned salt, close the bag, and shake gently. Season with more salt to taste. Repeat with the remaining tortillas. Serve the salsa with the chips.

Avocado Salsa

Put a few generous spoonfuls of this salsa into soup bowls and then ladle Yellow Tomato Gazpacho over it.

• 2 small Haas avocados, cut into small dice
• 1 small hot red chile, seeded and minced
• 1 small red onion, cut into small dice
• 1 red heirloom slicing tomato, seeded and diced
• 1 Tbs. finely chopped fresh cilantro
• Juice of 1 lime
• 1/4 cup extra-virgin olive oil
• Kosher salt and freshly cracked black pepper

In a medium bowl, stir together the avocado, chile, onion, tomato, cilantro, lime juice, olive oil, and salt and pepper to taste. Refrigerate, covered, for at least 20 minutes and up to 3 hours before serving.

Spicy Mango Salsa

This tangy salsa’s heat comes from fiery habaneros, available in most supermarkets; if you can’t find them, go with jalapeños instead. When working with the chiles, it is a good idea to wear gloves, or wash your hands and knife thoroughly after touching them. The bright color and sweetness of the mango in the salsa isn’t overpowered by the onion and red pepper, which are quickly seared over high heat to mellow their flavor and texture. The salsa goes great with grilled chicken, steaks, or a full-flavored fish like salmon or tuna.

• 1/4 cup canola oil
• 1/2 medium red onion, finely diced (about 1/2 cup)
• 1 medium red bell pepper, cut into 1/4-inch dice (about 1-1/4 cups)
• Kosher salt
• 2 mangos (about 1-1/2 lbs.), pitted and cut into 1/2-inch dice (about 2 cups)
• 1/4 cup chopped fresh cilantro
• 1 habanero (or 1 to 2 jalapeños), stemmed, seeded, and very finely diced (about 1 Tbs.)
• 2 Tbs. fresh lime juice

Heat the oil in a medium (10-inch) skillet over medium-high heat until shimmering. Add the onion and red pepper; sprinkle with 1 tsp. salt, and cook, stirring, until the vegetables just start to brown and soften a bit, 2 to 3 minutes. Transfer to a large plate to cool. Once cool, transfer to a medium bowl and toss with the mangos, cilantro, habanero, and 1 Tbs. lime juice. Season the salsa with the remaining Tbs. of lime juice and salt if needed, and serve.

Grilled Corn & Tomato Salsa

The smoky heat of the chipotle chile makes this salsa a bold accompaniment to grilled beef, pork, or chicken. And of course, this salsa is a natrual next to a plate of warm, salty, Homemade Tortilla Chips.

• 2 ears corn, husked
• Olive oil for brushing
• 5 ripe plum tomatoes
• 1/4 cup very finely diced red onion 
• 1 tsp. finely chopped garlic
• 1 canned chipotle chile, finely chopped 
• 1 Tbs. finely chopped fresh oregano or 2 tsp. dried
• 2 Tbs. fresh lime juice
• 1 Tbs. extra-virgin olive oil
• 1/2 tsp. salt; more to taste

Heat the grill. Brush the corn with olive oil and grill over medium-hot coals until tender and slightly blackened, about 10 minutes. Scrape the kernels from the cob and reserve. Grill the tomatoes over medium-hot coals until the skins are blistered and charred, about 8 minutes. Slice the tomatoes lengthwise and dice.

In a serving bowl, combine the corn, tomatoes, onion, garlic, chipotle, oregano, lime juice, and extra-virgin olive oil. Season with salt. Let stand for 20 minutes before serving.

Cucumber-Grape Salsa (for grilled chicken)

This is a pretty mix -- pale green with flecks of hot red chile. If you want a spicier salsa, include a few of the seeds from the chile. It's perfect with grilled chicken.

• 3/4 cup diced seeded cucumber
• 3/4 cup halved seedless green grapes, roughly chopped
• 1/4 cup loosely packed cilantro leaves
• 1 fresh red serrano or jalapeño, cored, seeded, and very finely chopped
• 1 Tbs. extra-virgin olive oil
• Kosher salt to taste

Combine all the ingredients in a small bowl; stir. Serve immediately alongside or on top of grilled chicken, or cover and refrigerate for up to 8 hours.

Fruit Salsa

This salsa adds a sweet, spicy accent to Grilled Pork Tenderloin, and can be made with nearly any fruit: peaches, nectarines, grapes, oranges (or a mix of oranges and grapefruit), apricots, plums, pineapple, mangos, tomatoes, or avocados. You could also use fresh corn kernels, cooked and cooled first.

• 1-1/2 cups fruit (see the note above), cut into small dice, or cooked corn kernels
• 1/4 medium red onion, cut into small dice, or 2 scallions (white and light green parts), thinly sliced
• 1/4 yellow or red bell pepper, cut into small dice
• 1 fresh jalapeño or other hot chile, cored, seeded, and minced
• 1 Tbs. minced fresh cilantro or parsley
• 2 Tbs. fresh lime juice or rice vinegar
• 1/2 tsp. ground cumin or chili powder (optional)
• Salt and freshly ground black pepper

Mix all the ingredients, including salt and pepper to taste, in a medium bowl. Let stand for 10 to 15 minutes to allow the flavors to blend.

Cranberry-Pear Salsa

With a spicy jolt from the serrano chile, this salsa is a refreshing take on the traditional accompaniment to a roasted bird, yet the flavors blend gracefully and don't overwhelm. Leftovers are delicious with tortilla chips or spread on a turkey sandwich.

• 12 oz. fresh cranberries, picked over and stemmed
• 1-1/2 cups peeled, cored, and coarsely chopped pears (about 2 medium or 1 large)
• 1/2 cup diced green bell pepper
• 1/4 cup honey
• 1/2 cup granulated sugar
• 1 fresh serrano chile, cored, seeded, and minced
• 1 tsp. finely grated orange zest
• 2 Tbs. fresh orange juice
• 1 Tbs. canola oil
• Pinch salt

Coarsely chop the cranberries (or pulse them in a food processor until coarsely chopped). Combine all the ingredients in a large bowl and toss gently. Taste and adjust the seasonings.

Fiery Green Tomato Salsa

Grill or broil the green tomatoes and jalapeños to bring out the flavor in this tasty salsa. Serve with grilled chicken or fish, fajitas, or a bowl of corn tortilla chips.

• 2 green tomatoes (about 1/2 lb. each), sliced 1/2 inch thick
• 1 fresh medium jalapeño
• 2 ripe red tomatoes (about 6 oz. each)
• 1/2 small onion, chopped
• 1 Tbs. olive oil
• 1 Tbs. fresh lemon juice
• 1 Tbs. minced fresh oregano or mint leaves
• Pinch sugar
• Kosher salt and freshly ground black pepper

Grill the green tomatoes over hot coals or broil (about 4 minutes per side) until seared but not soft; chop them coarsely. Broil or grill the jalapeño until blackened, seal it in a paper bag for 5 minutes, and let steam. Peel and seed it; mince the flesh. Halve the red tomatoes, squeeze out the juice, and coarsely chop them. Combine all the ingredients, mixing well. Taste and adjust seasonings.

Tomatillo & Avocado Salsa

This salsa can be refrigerated in an airtight container for up to 2 days. It’s also tasty on pork tacos or with quesadillas.

• 1 medium tomatillo, husked, washed, and coarsely chopped
• 1 Tbs. thinly sliced scallion
• 1/2 tsp. chopped garlic
• 1/2 tsp. seeded and minced serrano chile; more to taste
• 1 large ripe avocado, pitted, peeled, and coarsely chopped
• Kosher salt and freshly ground black pepper

Put the tomatillo, scallion, garlic, and serrano chile in a food processor and whirl until finely chopped, about 15 seconds. Add the avocado and pulse until just combined. The salsa should be chunky. Season to taste with salt, pepper, and more chile.

Grilled Mango, Poblano & Passionfruit Salsa

Add minced habanero or jalapeño chiles if you like it spicy, but taste your roasted poblano before adding any more heat; some poblanos can be just as hot as jalapeños. Passionfruit adds a lovely tropical fragrance and tangy flavor, so it's worth seeking out. This salsa is a nice change from the usual with chips, and it shines over grilled chicken or fish.

• Vegetable oil for the grill
• 1 fresh poblano
• 2 large ripe mangos
• 2 large ripe peaches
• About 1 Tbs. peanut or hazelnut oil
• Kosher salt
• 1/2 cup finely chopped red onion
• 3 Tbs. chopped fresh mint
• 2 Tbs. fresh lime juice; more to taste
• 2 Tbs. passionfruit juice or purée, or fresh orange juice
• 1 tsp. finely grated lime zest
• Freshly ground pepper
• One-quarter to 1 habanero or jalapeño, seeded and finely chopped (optional)

Tip:

If using orange juice instead of passionfruit, add a little extra lime juice since orange juice is less tart.

Heat a gas grill to high or prepare a hot charcoal fire. Brush the grill grate clean. Put the poblano directly on the grate with the lid down. Turn occasionally until the skin blackens and blisters all over. Put the poblano in a paper bag or a bowl (cover with plastic) and let cool.

Meanwhile, turn the grill burners to medium high or let the charcoal fire die down slightly. Cut the mangos in two lengthwise, slightly off center, cutting off the wide sides of the flesh from each side of the pit (you'll have some flesh left on the mango which you can snack on). Cut the peaches in quarters and pit them. Brush the cut sides of the fruit with oil and sprinkle lightly with salt. Grill the mangos and peaches cut side down until nicely marked, 2 to 4 minutes. Flip skin side down, cover and continue grilling until the juices in the fruit begin to bubble, 3 to 4 minutes. Transfer to a cutting board and cool.

Skin, seed, and roughly chop the poblano. Transfer to a medium bowl.

With a paring knife, score the mango flesh lengthwise and then crosswise, forming 1/2-inch cubes and taking care not to cut through the peel. Pop each mango half inside out to force the cubes upward and then slice the cubes free from the skin, letting them fall into the bowl with the poblano. Skin the peaches and chop into 1?2-inch pieces. Add to the mango and poblano, along with the onion, mint, lime juice, passionfruit or orange juice, and lime zest. Toss gently to mix. Season to taste with salt, pepper, more lime juice, and habanero or jalapeño (if using). Let stand at room temperature for at least 20 minutes before serving.

Grilled Tomatillo Salsa

If you make this salsa just before serving it, the tomatillos will still be hot from the grill and give the salsa an appealing warmth. But you can also make it a day or so ahead, chill it, and serve it later—just let the salsa come to room temperature and hold off on adding the cilantro and scallion until it's time to eat.

• 10 medium tomatillos, husked and washed
• 1/2 cup chopped white onion
• 1/4 cup fresh lime juice
• 1 medim clove garlic, crushed
• 1 to 2 medium serrano chiles (seeded if you like), coarsely chopped
• Kosher salt
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped scallions

Prepare a high charcoal or gas grill fire. Grill the tomatillos, covered, until charred on the bottom, about 5 minutes. Turn and cook until charred on the other side, 3 minutes more.

In a blender, purée the tomatillos, onion, lime juice, garlic, serranos, and a pinch of salt. Blend into a smooth sauce.

Transfer the salsa to a serving bowl. (If not serving immediately, cover and refrigerate for up to 1 week. Let the salsa come to room temperature before serving.) Add the cilantro and scallions, and season to taste with salt just before serving.

Grilled Corn & Tomato Salsa

The smoky heat of the chipotle chile makes this salsa a bold accompaniment to grilled beef, pork, or chicken. And of course, this salsa is a natrual next to a plate of warm, salty, Homemade Tortilla Chips.

• 2 ears corn, husked
• Olive oil for brushing
• 5 ripe plum tomatoes
• 1/4 cup very finely diced red onion 
• 1 tsp. finely chopped garlic
• 1 canned chipotle chile, finely chopped 
• 1 Tbs. finely chopped fresh oregano or 2 tsp. dried
• 2 Tbs. fresh lime juice
• 1 Tbs. extra-virgin olive oil
• 1/2 tsp. salt; more to taste

Heat the grill. Brush the corn with olive oil and grill over medium-hot coals until tender and slightly blackened, about 10 minutes. Scrape the kernels from the cob and reserve. Grill the tomatoes over medium-hot coals until the skins are blistered and charred, about 8 minutes. Slice the tomatoes lengthwise and dice.

In a serving bowl, combine the corn, tomatoes, onion, garlic, chipotle, oregano, lime juice, and extra-virgin olive oil. Season with salt. Let stand for 20 minutes before serving.