Pico de gallo is a classic summer salsa, but adding a seasonal favorite stone fruit, the plum, will give it a refreshing twist. The red-fleshed plum, with its sweet and tart notes, pairs beautifully with the bright, herbaceous flavor and intense heat of the fresh jalapeño. Alternatively, feel free to use a pluot, plumcot, or red-fleshed cherries. The lime juice matches them with its floral acidity, while the rich heirloom tomato adds balance. As the salsa sits, which is recommended for the flavors to develop, the color of the fruit fades, revealing a truly stunning ruby red hue. Note: you can use serrano chiles instead of jalapeño. This recipe benefits greatly from the spicy kick. Serve on tacos, tortas, tostadas, as an appetizer with tortilla chips, and anywhere you would normally enjoy pico de gallo.
Pico de gallo recipe with plums
