Mild salmon loves the briny contrast with olives and capers in this relish topping.
If you're lucky enough to find nectarines in winter, make this vegan and gluten-free salsa fresca.
Bacon jam combines sweet and salty, and you can eat it from the pot with a spoon if you don't have the patience to cook these cheese panini.
A bacon, lettuce and tomato (plus turkey) sandwich, kicked up with spicy mayonnaise dressing.
Think of peach salsa as an ingredient you can use to make other things, like barbecue sauce.
An all-purpose tartar sauce with the fresh taste of lemon and capers will liven up almost any grilled fish: swordfish, salmon, cod, or whatever looks best at the market.
A trick for making a very quick soup base: start with a large container of store-bought salsa, and puree it in a blender.