Boat Ramp Salsa

By Jimmy Kennedy, & Justin Brouillard
Cook Ambassadors

We’re calling this “boat ramp salsa” but it can, of course, be made just about anywhere and anytime. It is also great on just about everything, but our favorites are grilled fish or tortilla chips. You can make it as spicy as you like by simply adding jalapenos or habaneros and even spicier by including the seeds.


  • 1 to 1 ½ cups of cherry tomatoes, halved

  • ½ to ¾ cup of green apples, diced

  • 2 or 3 tablespoons of lemon or lime juice

  • 2 or 3 tablespoons of chopped scallions

  • 2 or 3 tablespoons of dill pickles or capers

  • 1 to 1 ½ tablespoon of olive oil

  • 2 teaspoons of dried herbs, thyme, dill, rosemary, cumin or a combination of your favorites

  • ½ to 1 teaspoon of kosher salt

  • ½ to 1 teaspoon of freshly ground black pepper

  • ¼ to ½ teaspoon of sugar


Place all the ingredients in a medium bowl and stir until well-mixed. Place in refrigerator or cooler for at least half an hour. After that, enjoy and Go Outside!

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