I can eat salsa in some form or another every night in the summer. I like it best if ingredients are combined ahead (1-3 hours) and it's never refrigerated.

Mild Yellow Salsa

Ingredients

1 poblano pepper, seeded and chopped

3 heirloom yellow or orange tomatoes, chopped

1 clove garlic, minced

1/2 small onion, finely chopped

1 tablespoon lime juice

Dash olive oil

Salt and pepper, to taste

Directions

Combine all ingredients. Let sit at room temperature for up to 3 hours. If keeping longer, store in the refrigerator.

Hot Red Salsa

Ingredients

1 habanero pepper, seeded and chopped

3 red heirloom tomatoes, chopped

1 clove garlic, minced

1/2 red onion, minced

1 tablespoon red wine vinegar

Dash olive oil

Salt and pepper, to taste

Directions

Combine all ingredients. Let sit at room temperature for up to 3 hours. If keeping longer store in the refrigerator.

Marilyn Markel is Cooking School manager for Southern Season. She began her career as an instructor at the Central Market cooking school in Plano, Texas. In 2003 Markel moved to Chapel Hill, N.C., to develop Southern Season's new cooking school. She served as a judge for the James Beard Cookbook Awards in 2013.