This simple pico de gallo salsa recipe is a tasty way to use up late-season tomatoes, and you can pull it together in no time. Pico de gallo — also known as salsa fresca — is traditional uncooked Mexican salsa. Serve it with our Vegan Tempeh Fajitas, as a condiment with grilled chicken or fish, or simply with chips and a nice, cold beer.
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The heat of the jalapeno and bite of the red onion play nicely off the subtle sweetness of the peaches in this summery salsa recipe. Serve this peach salsa with just about anything grilled, from pork and chicken to salmon. Or if you’re like me, pop open a cold beer, rip open a bag of tortilla chips, and dig in! I like my salsa caliente, so I leave the seeds and stems in the chile pepper. To tame the heat, discard the stems and seeds.
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I know, I know; this recipe has a lot of layers to it. But think of it as four meals in one—farro, grilled eggplant, summer pesto and salsa fresca. Make a little extra of each one and you’ll have a week’s worth of meals . . . along with an impressive dish for dinner.
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