1. Fresh Salsa: Soak 1/2 cup chopped white onion in cold water, 15 minutes; drain. Toss with 3 diced Roma tomatoes, 1 diced seeded jalapeno, 1 minced garlic clove and 1/3 cup chopped cilantro. Add lime juice and salt to taste.
2. Grilled Pineapple Salsa: Grill 1 sliced pineapple until charred; dice. Make Fresh Salsa (No. 1), using only 2 tomatoes; add the grilled pineapple and 1 teaspoon grated fresh ginger.
3. Spicy Cucumber Salsa: Make Fresh Salsa (No. 1), using 2 jalapenos total. Add 1 cup diced cucumber.
4. Hearts of Palm Salsa: Make Fresh Salsa (No. 1), adding 1 diced can of hearts of palm, 1 diced avocado and 1/4 cup of coconut water.
5. Cilantro Salsa: Mix 1/4 cup each chopped scallions and tomato, 1/2 cup chopped cilantro, 1 each minced seeded jalapeno and Serrano chile, 2 Tablespoons each lime juice and white wine vinegar, and 1/4 cup water. Add a pinch each of sugar and salt. Let sit for 1 hour.
6. Plantain Salsa: Toss 2 diced sweet plantains with olive oil and salt. Roast at 400 degrees until tender, about 15 minutes; cool. Make Cilantro Salsa (No. 5); add the plantains and 1 teaspoon of olive oil.
7. Cherry Tomato Salsa: Toss 1 pint quartered cherry tomatoes, 1 chopped seeded jalapeno, 1/4 cup chopped red onion, 2 Tablespoons each chopped cilantro and parsley, the juice of 1 lime, and salt to taste.
8. Creamy Cucumber Salsa: Toss 2 cups diced seeded cucumber, 1/4 each chopped cilantro and scallions, 1 diced seeded Serrano chile, 1/2 teaspoon each ancho chile powder and cumin, 1/4 cup crema (sour cream), and lime juice and salt to taste.
9. Lobster Salsa: Make Creamy Cucumber Salsa (No. 8), adding 1 1/2 cups diced cooked lobster meat.
10. Black Bean Salsa: Toss 1 can black beans (drained and rinsed), 1 cup diced tomatoes, 2 diced seeded jalapenos, 1/4 cup each chopped cilantro and scallions, 1 minced garlic clove and 1 chopped chipotle in adobo sauce plus 2 Tablespoons of the sauce. Add lime juice and salt to taste.
11. Corn-Bean Salsa: Cook 1 cup corn and 1/4 teaspoon of cumin in olive oil. Toss with 1 can of pinto beans (drained and rinsed), 2 diced seeded jalapenos, and 1/4 cup each chopped cilantro and scallions. Add lime juice and salt to taste.
12. Mango-Habanero Salsa: Toss 2 diced tomatoes, 1 diced mango, 1/4 cup diced red onion, 1 minced seeded habanero chile, 1 minced garlic clove, 1/3 chopped cilantro and the juice to 1 to 2 limes. Season with salt.
13. Bloody Mary Salsa: Toss 1 pound chopped tomatoes, 1 cup diced celery (with leaves), 1 minced seeded jalapeno, 2 Tablespoons horseradish, 3 chopped scallions, the juice of 1 lime, 1 ounce vodka and a dash each of hot sauce and Worcestershire sauce.
14. Radish Salsa: Toss 1 cup each diced cucumber and radishes, 1/4 cup diced red onion, 1 diced seeded jalapeno, 1/4 cup chopped cilantro, and the juice of 1 lime, and honey and salt to taste.
15. Fruit Salsa: Toss 3/4 cup each diced strawberries, cantaloupe and grapes with the juice of 1/2 a lime and 1/2 an orange, 1 teaspoon honey and 2 Tablespoons each chopped mint and basil.
16. Watermelon Salsa: Soak 1/4 cup diced red onion in cold water, 15 minutes; drain. Toss with 1 cup each diced watermelon and jicama, 2 diced seeded jalapenos and 1/4 cup each coconut water and chopped cilantro and mint. Add lime juice and salt to taste.
17. Cherry-Chipotle Salsa: Simmer 1 pound pitted cherries, 1/2 cup diced red onion, 1 chopped chipotle in adobo sauce plus 1 Tablespoon of the sauce, 2 Tablespoons cider vinegar, 1/2 cup water, and salt and cumin to taste until the cherries are tender, about 8 minutes. Roughly chop in a food processor; add 2 Tablespoons chopped cilantro.
18. Pepita Salsa: Toast 1/2 cup pepitas (green pumpkin seeds) in a skillet. Pulse in a food processor with 2 cups cilantro, 1/2 cup chopped tomato, 1/4 cup grated cotija cheese, 1 garlic clove, 1 chopped seeded jalapeno, and the zest and juice of 1 lime; blend in 1/2 cup olive oil.
19. Zucchini-Pepita Salsa: Toast 1 cup pepitas (green pumpkin seeds) in a skillet. Grill 2 sliced zucchini until charred; chop. Toss with the pepitas, 1/4 cup each chopped cilantro and mint, 1 diced Fresno chile, and lime juice and salt to taste.
20. Salsa Verde: Toss 1 pound husked tomatillos, 1 jalapeno and 2 unpeeled garlic cloves with olive oil and salt. Broil until charred; cool. Peel the garlic and puree with the tomatillos, jalapeno, 2 scallions and 1/2 cup cilantro. Add lime juice and salt to taste.
21. Roasted Tomato Salsa: Make Salsa Verde (No. 20), replacing the tomatillos with tomatoes and using 4 garlic cloves.
22. Olive-Poblano Salsa: Toss 1 poblano chile with olive oil and cumin; grill until charred. Seed, chop and toss with 1/2 cup each chopped green olives and tomato, 1/4 cup chopped cilantro, 1 grated garlic clove, and lemon juice and salt to taste.
23. Squash-Hominy Salsa: Toss 1 cup each diced zucchini, yellow squash and butternut squash, 1 can hominy (drained and rinsed), 1 bunch chopped scallions, 2 Tablespoons olive oil, 5 dried arbol chiles, 1 teaspoon cumin and 1 minced garlic clove; roast at 450 degrees for 15 minutes. Toss with 1/4 cup chopped cilantro, and lime juice and salt to taste.
24. Warm Hominy Salsa: Puree 3/4 pound husked tomatillos, 1 garlic clove, 1 jalapeno and 1/2 cup each diced white onion and chicken broth in a blender. Heat 1 Tablespoon olive oil in a saucepan; add the tomatillo puree and fry, 3 minutes. Add 1/2 cup each canned hominy and chopped cilantro; simmer until thickened, 10 minutes.
25. Papaya-Tomatillo Salsa: Cook 1 pound husked tomatillos in a dry skillet over high heat until charred; chop. Toss with 1 cup diced papaya and 1/4 cup each chopped red onion and cilantro. Add lime juice, salt, sugar and hot sauce to taste.
26. Tomatillo-Avocado Salsa: Cook 1 pound quartered husked tomatillos, 1/2 cup chopped white onions, 3 garlic cloves and 1 Serrano chile in boiling water, 8 minutes. Drain and puree with 1 avocado, 1/2 cup cilantro, a pinch of sugar and 1/4 cup water. Add lime juice and salt to taste.
27. Warm Chorizo Salsa: Soak 5 stemmed dried New Mexico chiles in boiling water, 10 minutes; drain, reserving 1/2 cup liquid. Meanwhile, broil 1/2 white onion, 1/2 large tomato and 1 unpeeled garlic clove until charred. Peel the garlic; puree with the onion, tomato, chiles and reserved liquid. Heat the salsa in a skillet and add 1/2 cup crumbled cooked chorizo.
28. Roasted Mushroom Salsa: Toss 1/2 pound each cremini and stemmed shitake mushrooms with 1/2 teaspoon each kosher salt and ancho chile powder. Roast at 375 degrees until browned, about 25 minutes; cool and chop. Mix with 3/4 cup each chopped tomato and red onion, 1/2 cup chopped cilantro, and lime juice to taste.
29. Cajun Corn Salsa: Toss 1 ear of corn and 1 each red and orange bell pepper with olive oil and 1 Tablespoon Cajun seasoning; grill until charred. Slice off the corn kernels; seed and chop the peppers. Toss with 1/4 cup each chopped celery, scallions and parsley. Add hot sauce, lemon juice and salt to taste.
30. Poblano-Corn Salsa: Grill 2 ears of corn and 2 poblanos until charred. Slice off the corn kernels; seed and chop the poblanos. Toss with 1 diced tomato and 1/2 cup each chopped white onion, cilantro and grated cotija cheese. Add lime juice and salt to taste.
31. Chunky Guacamole: Mash 3 avocados; stir in 1/4 cup diced white onion, 1/2 cup each diced plum tomato and chopped cilantro, add 1 diced seeded jalapeno. Add lime juice and salt to taste.
32. Scallion Guacamole: Cut 1 yellow bell pepper into wide strips. Brush the pepper and 1 bunch scallions with olive oil, season with salt and grill until charred; chop. Make Chunky Guacamole (No. 31), omitting the onion; add the grilled scallions and bell pepper.
33. Four-Alarm Guacamole: Make Chunky Guacamole (No. 31) but don't seed the jalapeno; add 1 chopped Serrano chile, 1/2 chopped habanero chile, 1/4 cup chopped pickled jalapenos and a splash of jalapeno brine.
34. Smoky Guacamole: Make Chunky Guacamole (No. 31); add 1 minced chipotle in adobo sauce.
35. Jicama Guacamole: Make Chunky Guacamole (No. 31), adding 1/2 cup each diced jicama and pineapple.
36. Chicharrones Guacamole: Make Chunky Guacamole (No. 31), adding 1 cup crushed fried pork rinds.
37. Corn-Bacon Guacamole: Grill 2 ears of corn until charred; cut off the kernels. Make Chunky Guacamole (No. 31), omitting the jalapeno; add the corn, 6 slices crumbled cooked bacon and 1/3 cup chopped pickled jalapenos.
38. Crab-Mango Guacamole: Make Chunky Guacamole (No. 31), adding 1/2 cup diced mango and 4 ounces lump crab meat.
39. Garlic Guacamole: Cut off the top of 1 head of garlic; brush the head with olive oil, wrap in foil and roast at 375 degrees until tender, about 35 minutes. Cool, then squeeze the garlic out of its skin. Make Chunky Guacamole (No. 31), mashing in the roasted garlic and 1 chopped fresh garlic clove.
40. Shrimp Guacamole: Saute 1/4 pound peeled shrimp in olive oil with salt and cumin to taste, 3 to 4 minutes; chop. Make Chunky Guacamole (No. 31), add the shrimp and the grated zest and chopped segments from 1 orange.
41. Margarita Guacamole: Make Chunky Guacamole (No. 31), swapping in chopped scallions for the onion; add the zest and juice of 1 lime, the juice of 1/2 orange and 3 Tablespoons tequila. Serve in a salt-rimmed bowl with lime wedges.
42. Papaya Guacamole: Make Chunky Guacamole (No. 31), omitting the tomato and reducing the cilantro to 1/4 cup; add 1/4 cup chopped mint and 1/2 cup each diced cucumber and papaya.
43. Wasabi Guacamole: Make Chunky Guacamole (No. 31), mashing 2 teaspoons wasabi paste with the avocado and omitting the jalapeno and tomato; stir in 1/2 cup julienned radishes.
44. Low-Fat Guacamole: Puree one 10-ounce box thawed frozen peas with 1/2 cup each cilantro and mint and 1/2 teaspoon cumin. Combine with 2 chopped tomatoes, 1 diced seeded jalapeno, and lime juice and salt to taste.
45. Grape Guacamole: Make Chunky Guacamole (No. 31), adding 1/2 cup chopped grapes.
46. Creamy Guacamole: Puree 3 chopped avocados, the juice of 2 limes, 1/4 cup each crema (sour cream) and water, 1/2 cup cilantro and 1 diced seeded jalapeno. Add salt to taste.
47. Molcajete Guacamole: Mash 1/4 cup chopped white onion, 1/2 cup cilantro, 2 diced seeded Serrano chiles and the juice of 1 lime in a molcajete (mortar) to make a paste. Add 3 chopped avocados; mash. Stir in 1/2 cup diced plum tomatoes, and lime juice and salt to taste.
48. Tomatillo Guacamole: Mash 3 diced avocados with 1/2 cup Salsa Verde (No. 20). Stir in 1/2 cup diced tomato and 1/2 cup chopped cilantro.
49. Chickpea Guacamole: Puree 1 can chickpeas (drained and rinsed), 2 chopped avocados, 2 Tablespoons each olive oil, tahini (sesame paste), lemon juice and water, 2 garlic cloves and 1 teaspoon kosher salt.
50. Guacamole Parfaits: Toss 1 diced avocado, the juice of 1 lime, and salt to taste in a bowl. Toss 1 diced tomato, 1/4 cup diced red onion, 1 chopped seeded jalapeno, and salt to taste in another bowl. Layer the avocado and tomato mixtures in martini glasses. Top with cilantro, lime wedges and tortilla chips.
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