By LEE KRESY  |  Moonshine Ink

Summer is within striking distance and that means it’s time to start eating like it. We’re hooking you up here with some killer salsa recipes and a margarita with a Hawaiian flair because it is never too early in the season to start practicing these recipes on your friends. Trust us, they’ll thank you!
The below four salsa recipes, provided by Lee Kresy, owner of The Burrito Window and D’Lish Catering, are perfect with chips or to be used with larger dishes such as fish, chicken, tacos, or burritos. Make sure to check out the Burrito Window’s new location May 1, in Kings Beach at 8501 North Lake Blvd; their Tahoe City location will be closing April 13.

Mango Salsa



2 fresh mangos, peeled, pit removed, and chopped

1/2 red bell pepper, seeded and diced

1/2 red onion, diced

1/2 jicama, peeled and diced, about 1 cup

1/2 bunch cilantro and mint, chopped

1 lime, juiced

1 orange, juiced



Combine all ingredients and stir.

Grilled Pineapple Salsa


1 Fresh pineapple, peeled, cored, and sliced

2 Tbsp Meyers rum

1 Tbsp brown sugar

2 Tbsp chopped red onion

1 bunch cilantro, chopped

2 Tbsp red onion, diced

1 red or yellow bell pepper

Juice from 1 orange

Juice from 2 limes


Start BBQ. Marinate sliced pineapple in rum and brown sugar for at least 30 minutes. Grill pineapple and bell pepper over medium; heat to get good color and bring out more of the natural sugars. Let pineapple and bell pepper cool then peel off charred outside of bell pepper and dice both. Add to other ingredients. This salsa is great over grilled fish or chicken.

Oven Roasted Tomato Salsa


4 Roma tomatoes, cut in half

1 serrano chili

1 bunch cilantro

1/2 yellow onion, peeled and sliced

3 cloves whole garlic

Pinch of salt to taste


Combine tomato, serranos, onion, and garlic. Drizzle with olive oil and roast at 350 degrees for 30 minutes. Puree in blender with cilantro and salt.

Roasted Tomatillo Salsa


3 to 4 tomatillos, husked and rinsed

1 jalapeno, seeded

2 garlic cloves

4 sprigs cilantro

1 small white onion, diced

1/4 tsp salt


Roast tomatillos, jalapenos, and garlic on a rimmed baking sheet under very hot broiler until they start to blister, get blotchy, and turn a pale green color — about 5 minutes. Turn tomatillos over and cook another few minutes. Let cool, add to blender, and puree with cilantro. Rinse onion under cold water, shake off excess water, and add to pureed tomatillo. Season with salt.


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