Sweet and spicy fruit salsa is a great way to take full advantage of summer produce. These two fruit salsa recipes head in different flavor directions: grilled peach and poblano salsa is sweet and smoky and strawberry and basil salsa with jalapeno is light and bright. Both have a spicy kick, as a little bit of heat is an essential contrast to the sweetness of the fruit.

Using these recipes for fruit salsa as a guide, you can experiment with almost any type of summer fruit you see at the market. The recipe equation is simple:

You can’t go wrong pairing your fruit salsa recipes with a bag of tortilla chips, but for a really stunning main course serve fruit salsa over grilled fish. It’s a bold, colorful meal that tastes just like summer.

Brush the peaches with oil. Grill over medium-high to high heat, 5 minutes on each side until the peaches are soft and have char marks. Let cool. Chop into pieces small enough to be scooped up by a chip.

Grill the pepper, 5 minutes on all sides until the skin is charred black all over. Put in a sealed bag or container, which helps steam off the skin. When cool enough to handle, rub off the black skin. Stem, seed and finely chop.

Gently mix all ingredients together in a bowl. Add a few pinches of sea salt to taste.