Chips and salsa are my go-to appetizer in the summer. While I make a pretty mean picco de gallo with summer tomatoes, onions and cilantro, summer is the time to experiment with different seasonal salsas. And why not take advantage of all of the juicy ripe fruit in season right now?You've likely seen mango salsa on restaurant menus or on grocery store shelves. But what about pear salsa, apple salsa or a savory strawberry salsa? The nice thing about fruit salsas is that you can certainly serve them traditionally as you'd serve tomato salsa but you can also use them as more of a chutney with chicken and pork, and I actually love to use them to dress up a very basic green salad.
Megan is a freelance writer and recipe developer. Her cookbook, Whole-Grain Mornings, will be available in bookstores nationwide Dec/2013. Megan also owns the Seattle-based artisan cereal company, Marge Granola.
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