Luscious, ripe local tomatoes beckon — piled high in baskets at a nearby farm stand, abundant in your weekly CSA, or ripening daily in your own garden.

Tomato season is short, but when there’s tomatoes, there’s tomatoes. Don’t know what to do with them all? These super fresh salsas work great with chips or paired with grilled chicken and fish.

The first two are original recipes from my former-food-career days; the last is more exotically fruit forward with mango and avocado. All will keep two to three days in the fridge — but don’t count on leftovers!

To make these fast, use a food processor to mince or chop ingredients of the same size. Then combine all ingredients gently in a bowl and refrigerate for an hour before serving, so flavors can meld.

Pico de Gallo salsa

Pico de Gallo Salsa

Makes about 2 1/2 cups

1/2 cup sweet (Vidalia or similar) white onion, diced
2 cups (about 3 large) diced tomatoes with their juice
2-3 tablespoons cilantro, minced
1 tablespoon parsley, minced (optional)
2 jalapeños, seeded and minced
1 medium garlic clove, minced
1 tablespoon each of Balsamic vinegar and extra virgin olive oil
1 tablespoon tomato paste
1/2 teaspoon or more Kosher salt, to taste

Tex-Mex salsa

Tex-Mex Salsa

Makes about 3 1/2 cups

1 cup finely diced roasted, skinned red peppers (jarred roasted peppers, drained, also work well)
1/2 cup finely snipped or minced scallions
3 tablespoons minced cilantro
2-3 jalapeños, seeded and minced
2 medium garlic cloves, minced
1 1/2 cups, finely diced, seeded fresh tomatoes
kernels from one ear of corn, raw or cooked
1 cup canned small black beans, rinsed and drained
1 teaspoon each of ground cumin, Tabasco, sugar, extra virgin olive oil
2-3 tablespoons fresh lime juice, to taste
1/2 teaspoon or more Kosher salt, to taste

Avocado and Mango Salsa

Makes about 2 cups

1 ripe but firm mango, peeled and finely diced by hand
1 ripe but firm avocado, peeled and finely diced by hand
1 plum tomato, seeded and finely diced
1/4 cup finely diced red onion
1/4 cup minced cilantro
1 jalapeño, seeded and minced
1 garlic clove, minced
2 tablespoons fresh lime juice
1 tablespoon olive oil
salt and pepper to taste