Summer Salsa: “Really Good”
This summer salsa is super easy, super fresh, and super delicious. Think of it as a celebration of what’s ripe, ready, and begging to be thrown into a bowl right now.
It’s less about following steps and more about dicing into the season. Grab a cutting board, a sharp knife, and all the colorful summer goodies you can find.
This version uses red pepper, orange pepper, red onion, sweet corn, creamy avocado, and a handful of fresh mint. Oh—and don’t forget the big squeeze of lemon to bring it all to life.
This salsa isn’t just delicious—it was dad-approved. My dad loved collecting his favorite recipes—some passed down from family and friends, others his own proud creations. He kept them all in an old black-and-white marble notebook, often misspelled, always written with heart and humor. And nestled among the scribbles was my summer salsa. Next to the title, in his unmistakable scrawl: “Really good.”
Huh. Now that I look at it… he put my name in quotes, too.
Was he… questioning the authorship?
Anyway, this notebook has become one of my favorite kitchen keepsakes. Every smudged page tells a story—of Sunday dinners, last-minute potlucks, and proud “chef’s specials” that may or may not have involved too much garlic.
Back to the recipe…this summer salsa is a warm-weather staple in our house, right up there with my grilled steak marinade and whipped feta dip. Like those, it’s more about good ingredients than strict measurements, which brings us to the part where you grab your knife.
Summer Salsa Ingredients
- Red and orange bell peppers – I love mixing the colors for that summer confetti look, but use whatever you’ve got. Yellow, green, go wild.
- Red onion – Why red? It’s got a bite, but also a touch of sweetness, and looks great against all that color.
- Corn – If it’s peak season, fresh corn is non-negotiable. Grill it or slice it straight off the cob. If not, a can of sweet corn will totally do the trick.
- Avocado – Go for ones that are just slightly firm so they hold their shape.
- Fresh lemon juice – Don’t even think about the bottled stuff. Fresh is everything here.
- Fresh mint – Not in my original version, but I can’t help myself. It adds a cool, bright twist I absolutely love.
- Kosher salt – A generous pinch ties everything together and brings out all that natural flavor.
How to Make Summer Salsa
Start with the bell peppers. Cut each one into four large panels, toss the stem, seeds, and white membrane in the middle. Lay each panel flat-side down, slice into thin strips, then dice those strips into small, even pieces. Boom—perfect pepper dice.
Next up, the red onion. You’ll only need half of a large one. Cut the whole onion in half, then cut that half in half again (so you’ve got a nice quarter wedge). Slice it into thin slivers, then dice those into tiny bits. The goal: flavor without overpowering every bite.
Cut the avocado in half lengthwise and twist it open. Remove the pit carefully, with a sharp edge of your knife. Use a butter knife to score the flesh in a crosshatch pattern, then scoop it out with a spoon or squeeze it out with your hands.
Slice the corn off the cob (or drain if using canned), and finely chop the mint.
Toss everything into a big mixing bowl. Squeeze in the fresh lemon juice and add a good pinch of kosher salt. Stir gently so the avocado stays intact and everyone gets to know each other.
Cover and refrigerate for at least an hour. Let all those fresh flavors mix, mingle, and chill out.
How to Serve It
This salsa is a total multitasker. Here are a few of my favorite ways to serve it:
- With tortilla chips – The classic. Scoop generously and often.
- On grilled meats – Spoon it over grilled chicken, steak, or fish for an instant flavor upgrade.
- Taco topper – Adds brightness and crunch.
- With eggs – Yes, breakfast. Try it with scrambled eggs, in a breakfast burrito, or on avocado toast.
- As a side salad – It honestly works on its own as a super fresh, chunky salad. No lettuce needed.
Chop Talk: FAQs
Stored in an airtight container in the fridge, it’s best eaten within 2–3 days. The avocado may brown slightly, but a little extra lemon juice can help slow that down. Stir it before serving to freshen it up.
Totally. Try cucumber instead of avocado for a lighter crunch, or basil in place of mint. The beauty of this salsa is that it’s super flexible.
If you want to turn up the heat, toss in some finely diced jalapeño or a pinch of red pepper flakes.
Let Me Know
Did you try it? Tweak it? Eat the whole bowl before it made it to the table? I fully support that. Drop a comment and let me know how your chopping adventure went!
And if you’re feeling the summer vibes, don’t stop here—check out some of my other sunny-day pickies like my simple grilled shrimp, my tzatziki with dill, or my go-to zucchini squares. Your farmers market haul will thank you.
Summer Salsa: “Really Good”
Equipment
- knife
- cutting board
Ingredients
- 1 red bell pepper diced
- 1 orange pepper diced
- ½ large red onion diced
- 1½ cups corn kernels
- 2 avocados diced
- 1 lemon juiced
- 1-2 tbsp fresh mint chopped
- kosher salt to taste
Instructions
- Cut peppers into four large panels, remove seeds/membrane, slice into thin strips, then dice.
- Cut onion in half, then quarter. Slice thinly and dice into small bits.
- If using fresh corn, slice the kernels off the cob. If using canned, drain it well.
- Cut the avocados in half lengthwise and twist to separate. Remove the pit carefully, then score the flesh in a grid pattern while still in the skin. Scoop it out with a spoon to get perfect cubes..
- Chop up the mint.
- Combine all chopped ingredients in a large bowl.
- Add lemon juice and a generous pinch of kosher salt. Stir gently to combine.
- Cover and refrigerate for at least 1 hour to let the flavors mingle.
- Serve chilled with chips, on tacos, or over grilled meat.
