2024-06-14T15:20:33.124ZIn the summer, when the heat is unrelenting and the sun is merciless, I believe that chips and salsa become an acceptable dinner. It’s the ultimate no-cook snack or meal — just pull out your bag of tortillas chips and prepared salsa, or whip up a quick fresh salsa. Of course, I may bulk the spread up a bit with canned black beans or a few dollops of sour cream, but the real star of the show is the salsa. The condiment is incredibly varied and versatile — it literally translates to “sauce” from Spanish, so it really can be anything you want it to be. Spicy, tart, sweet, nutty, fresh: Salsa can do it all.While you can easily pick up a jar at the grocery store, almost all of them pale in comparison to a simple, homemade salsa. We’ve picked out a few of our favorites that span all tastes and preferences: mild and spicy, fresh and cooked, verde and roja. If you don’t see your favorite here, search for it in our archive of more than 10,000 tested and trusted recipes.1. Stone Fruit SalsaAbove. This sweet and savory salsa was designed to show off the fresh flavors of peak-season stone fruit. It doesn’t contain any chiles, so it’s a wonderful option for those who like their salsa on the milder side. Get the recipe.2. Pico de Gallo(Rey Lopez for The Washington Post/Food styling by Lisa Cherkasky for The Washington Post)This quintessential salsa is a staple for a reason. The simple combination of tomato, white onion, chile, lime, garlic and cilantro packs a flavorful punch and makes an ideal accompaniment for chips, tacos and more. Get the recipe.3. Peanut Salsa(Scott Suchman for The Washington Post/food styling by Lisa Cherkasky for The Washington Post)Unlike the herby, tomato-heavy salsas you may be familiar with, this spicy, earthy dip is made of peanuts and chiles. It has a pretty strong kick, so feel free to use fewer chiles to control the heat. Get the recipe.4. Cooked Green Salsa (Salsa Verde Cocida)(Justin Tsucalas for the Washington Post/Food styling by Nichole Bryant for the Washington Post)Tomatillos are the key ingredient that gives this salsa its tangy flavor and green hue. Beyond serving it as a dip, try using it to simmer meats or ladle onto enchiladas. Get the recipe.5. Blackened Salsa(Scott Suchman for The Washington Post/food styling by Lisa Cherkasky for The Washington Post)Broiling and blackening jalapeños, shallots, garlic and cherry tomatoes adds smokiness to this red salsa. Get the recipe.6. Salsa Macha With Mixed Nuts(Scott Suchman for The Washington Post/food styling by Lisa Cherkasky for The Washington Post)If you’re a fan of chili crisp, you’re bound to love salsa macha. The crunchy texture and nutty flavor make it a unique addition to a salsa spread. Get the recipe.7. Salsa Roja (Red Sauce)(Stacy Zarin Goldberg for The Washington Post/Food styling by Lisa Cherkasky for The Washington Post)While salsa roja is a pantry staple for many, it can easily be made at home. The recipe makes 5 cups, so you’ll have enough for a big crowd, or you can freeze and save some for later. Get the recipe.8. Pumpkin Seed Salsa(Deb Lindsey/For The Washington Post)This creamy Yucatan-inspired salsa gets its complex flavor from a mix of dried and fresh chiles, as well as nutty pumpkin seeds. Get the recipe.9. Raw Tomatillo and Chipotle Salsa Verde(Tom McCorkle For The Washington Post/Food styling by Lisa Cherkasky for The Washington Post)Unlike most salsas, this one uses raw tomatillos instead of cooked, imparting a bright tartness. Get the recipe.