salsa fresca

As the growing season comes to an end, we're enjoying fresh salsa a few more times while we can. Salsa fresca, also known as pico de gallo (beak of the rooster), was a revelation to me. The reason the salsa tasted so much better in Mexico is because it was fresh, not cooked like all the canned salsas we're used to. I tried it last summer and since then there's no going back.

Here's a recipe close to what I usually do. Lemon juice can substitute for the lime juice if you don't have any. And red pepper flakes fill in nicely if there's no jalapeños around. I haven't tried adding cumin, but I think I will.

I serve it at retreats, too, like the one this weekend. The guests are almost always surprised and really like it.