Mexican Salsas and Pickled Onions

Mexican condiments feel right at home in Canada—bright bowls on summer patios, greenhouse tomatoes from Leamington and piles of herbs, Okanagan or Niagara peaches cut into sunny cubes. They bring colour and lift: a smoky salsa for depth, a sharp onion pickle for sparkle, a chunky pico that crunches, and a fruit-and-avocado mix that tastes like August. Simple to make, easy to share, and exactly the kind of flavour that turns a meal into a gathering.

Classic Mexican Salsa: Grill or broil 5–6 ripe tomatoes, ½ large onion, 2 jalapeños, and 1–2 unpeeled garlic cloves until blistered and charred. Slip the garlic from its skin and blend everything with about 2 tsp chicken stock or water until smooth. Tip into a small pot and simmer a few minutes to thicken slightly. Stir in a handful of chopped coriander and salt to taste. Serve warm or chilled.

Pico de Gallo: Dice 4 ripe tomatoes, ½ red onion, and 1–2 jalapeños (seeded for mild). Toss with the juice of 1–2 limes, 1 tsp ground cumin, and ¼–½ tsp chilli powder, then fold in 2–3 ripe avocados cut into small cubes, a small handful of chopped coriander, and 1–2 tbsp olive oil. Season generously with salt. Let stand 10–15 minutes so the flavours meld; serve over tacos, grilled meats, or with chips.

Guacamole: Lightly mash 3 ripe avocados with the juice of 1–2 limes, ½ tsp fine salt, and 1–2 tbsp olive oil until creamy but still a little chunky. Stir in 2 tbsp finely diced red onion and 1 small minced jalapeño (seeded for mild), plus 2 tbsp chopped coriander. For a chunkier style, fold in 1 small diced tomato. Taste and adjust lime and salt. Press plastic wrap directly on the surface until serving.

Pickled Red Onions: Thinly slice 1 large red onion into a heatproof jar or bowl. In a small saucepan, bring ½ cup vinegar (apple cider or white wine), ½ cup water, 1 tbsp sugar, and 1 tsp salt to a simmer. Pour over the onions, stir, and cool to room temperature. Refrigerate at least an hour; they keep up to a week and brighten everything they touch.

Peach (or Mango) & Avocado Salsa: Dice 1 large ripe mango or 2 ripe peaches, 1 ripe avocado, and ¼ small red onion. Add 1 small jalapeño (seeded if you prefer), a handful of chopped coriander, the juice of 1 lime, and 1–2 tsp olive oil. Sprinkle with ¼–½ tsp salt and toss gently so the avocado stays in chunks. Rest 5–10 minutes; pile onto grilled fish or tuck into tacos.

Variations:
• Roasted Tomatillo Verde — Swap tomatoes for 500 g tomatillos; roast with the chilies and garlic, then blend with lime, coriander, salt, and a 1 tsp olive oil drizzle to finish.
• Smoky Chipotle Salsa — Blend the classic salsa with 1–2 chipotles in adobo and a spoon of adobo sauce; simmer briefly and finish with lime and a thread of olive oil.
• Cool Garden Pico — Add diced cucumber and a pinch of oregano to the pico; keep the olive oil, extra lime, and plenty of salt for snap.