Salsa, Any Style

The formula for salsa is consistent, whether you start with the usual tomatoes, or the less expected radishes, cherries, or something else. Replace some or all of the tomatoes with fruit—peaches, nectarines, plums, pineapple, papaya, mango, tart green apples, grapes, citrus, berries, and on and on. Crisp vegetables (like raw fresh corn, jicama, or bell peppers) add nice texture. And you can change the flavor profile just as easily: Use basil and balsamic vinegar instead of cilantro and citrus juice; or go off in the direction of rice vinegar and curry. The combinations are infinite.

You can also fool around with the texture by pureeing half or all of the salsa for smooth or smooth-chunky versions. In short, there are almost no rules here.

4 large ripe fresh tomatoes, cored and chopped (about 3 cups)

1 large white onion or 5 or 6 scallions, chopped

2 teaspoons minced garlic, or to taste (optional if you’re using all fruit)

Minced fresh chile (like jalapeño, Thai, or less of habanero) or hot red pepper flakes or cayenne to taste

1 cup chopped fresh cilantro or parsley leaves

4 tablespoons freshly squeezed lime juice or 2 tablespoons sherry or wine vinegar

Salt and freshly ground pepper

Combine everything but the salt and pepper in a bowl. Sprinkle with salt and pepper, then taste and adjust the seasoning. If you have time, let the flavors mingle for 15 minutes or more before serving.