“fresh pineapple salsa recipe the best canned fresh salsa recipe”

I am very excited to see the first fresh mangoes of the season – so, naturally, I made some fresh pineapple mango salsa – one of my favorite ways to eat mangoes! Pineapple mango salsa is not just a salsa, it’s a salad, a side dish, an appetizer. While it’s great as-is, as a light snack, it’s also great when served atop a fish, grilled chicken, or pork.
I do a lot of Mexican cooking and I always get requests for my salsa cruda recipe. I use about 6 very ripe roma tomatoes, � white onion or 3 green onions-white and green parts-finely chopped, Jalapeno or Serrano chiles (start with one and add more if you want a hotter salsa) about � cup washed and chopped cilantro (remove large stems) salt and dash of freshly ground pepper. I never use garlic in salsa cruda. I never drain the salsa�that would make it tasteless! Let it sit for a while (to �sweat�) and mix. Taste for heat and add more chiles if you like. Serve in a bowl with a wooden or plastic spoon (metal is a no-no) If you like it chunky, drain the juices on the inside of the bowl with the spoon. 🙂
Sauté first 4 ingredients in hot oil in a large skillet over medium heat 5 minutes or until onion is tender. Stir in peaches and remaining ingredients, and cook, stirring gently, 5 minutes. Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator up to 2 days.
Every couple of years or so my parents, brother and I like to escape to somewhere hot, and enjoy a week of quiet relaxation. This year, we headed off to Mexico for the first time. We booked a nice resort through my parents timeshare, and anticipated a fun week of sun and good food.
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Right now just about every road you head down around these parts you’ll find a produce stand with fresh local peaches. They’re in season right now and it’s most difficult to pass up buying a bushel of the intoxicating fruit. If you’re like me and come home with a pile wondering why you thought you needed another cobbler or pie, consider making a batch of Peach Salsa instead. It’s a satisfying combo of sweet and savory and good for snacking, topping for a salad, or alongside a main entree. And the color can’t be beat, vibrant oranges, yellows and reds.
Yes, the pico can get watery, especially when it’s left for awhile. I typically try to only make enough for one sitting, since the next day it can be quite watery. If you make it and consume it within a couple of hours (letting it sit for at least a little while so the flavors can meld), that is typically your best bet. And using a slotted spoon of course helps when it’s a bit too watery 🙂
How about roasting the tomatillos in a very hot skillet first…cast iron works the best. I like the addition of garlic and onions too, all the better if you roast those as well. This roasting adds so much depth to the flavor!
Sylvie Tremblay holds a Master of Science in molecular and cellular biology and has years of experience as a cancer researcher and neuroscientist. Based in Ontario, Canada, Tremblay is an experienced journalist and blogger specializing in nutrition, fitness, lifestyle, health and biotechnology, as well as real estate, agriculture and clean tech.
This is a fantastic and super simple recipe! I doubled the recipe because I consider salsa to be a food group in and of itself and wanted to have some for a few days. I also doubled the jalapeño as I like more kick. I must disagree with one of the other reviewers in that I found the flavor to be better the second day and still better the day after that! So much so that the next time I make it, I will make it the day before I need it so the flavors can meld overnight.
Yes, there are some good gluten-free crust recipes online and the 1Tbsp of flour that goes into the filling can be subbed for pretty much any gluten-free flour or cornstarch or tapioca flour. Enjoy 🙂
Pico de gallo is a great recipe for using up leftover bits in your fridge. I had half of a white onion leftover from school, and a piece of red onion (the rest was used for pizza) in my crisper, so I chopped up both and threw them in. Although white onion is more traditional for this recipe, red onion works just as well.
This recipe is delicious as-is. Another way I use it is to place all of the ingredients into a food processor, and pulse until lightly pureed. Then I pour the mixture over a nice white fish or grilled chicken breasts.
These may not be the first fruit that come to mind when you think of this drink, but peaches put a Southern twist on this classic sparkling cocktail. And, according to our online reviewers, it sure is a good fit. Says “bigalotbunches”: “I make this for all my get togethers. It’s always a hit. Tastes good when you first make it. Tastes better if you let it sit.” Her in the South we’re not in a hurry, so make the sangria the day before to allow the flavors to blend. Let it “set a spell,” as it were. Then, when you’re ready to share it with guests, garnish it with some fresh mint, and delight in every sip.
It’s light and simple, and its sweet flavor pairs well with spicy and warm flavors. We had it on top of blackened fish tacos and it might just be my favorite new taco combination. It would be wonderful served on top of grilled chicken or fish, as an addition to burritos, or as a simple dip with chips.
Soulfully, how nice you can get your hands on tomatoes! I also don’t enjoy a too spicy experience. Depending on the heat of the jalapeno, one shouldn’t make the salsa uneatable and it adds such nice flavor. I hope you enjoy!
All hail this Easy Pico de Gallo Recipe. While this may be the easiest recipe EVER, it’s also one of my favorites. If you follow SMTY on Snapchat you’ll know that in the past few weeks I’ve made this homemade pico de gallo many, many, many times.
Fresh peaches and nectarines feature in this company-worthy tart. Peeling the fruit will take some time, but refrigerated piecrusts speed things up. Better still, you can bake this on a baking sheet lined with parchment paper so you won’t even need a tart pan. You’ll love the simplicity of how this dessert looks, but the flavor will be even more delightful. Once you’ve drizzled some hot nectarine-peach liquid over the top, this Peach-Nectarine Tart is good to go. Serve it with a huge dollop of  Sweet Cream Topping, or a great big scoop of vanilla ice cream.
Southerners love a good drink to beat the summer heat, and this drink is the right fashion without being old-fashioned. A bracing mix of frozen peach slices, peach nectar, peach sorbet, bourbon, and orange bitters all combine to create a glass full of cool wonder. Top these with some fresh mint sprigs, some peach slices, or both. Served ice cold, these refreshing cocktails keep your guests cool. This will have everyone chilled out in a matter of minutes, and have the party heating up with fun. Doesn’t seem too old-fashioned after all, does it?
Add all of the ingredients to a food processor and blend until desired consistency. I like mine more saucy, than chunky. Serve either at room temperature or slightly heat up. It is delicious warm! Serve with chips, tacos, omelettes or burritos!
I kind of hate dicing up mangoes, because the inner fruit is so stuck to the pit, and the pit isn’t always uniform in size or consistently positioned within the fruit. Plus, I’m impatient and dorky and freakish and don’t like working hard to get to the ingredients I need. But here’s the best I can do: Make two slices to the left and right of center. You’ll wind up with two large slices of mango.
Tip: I know it sounds strange, but if you find that the fruit is overly tart, you can sprinkle in a little white sugar. Just stir and taste, stir and taste. And be sure to taste it on a tortilla chip so you can get an accurate read on the flavors.
Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don’t want to cause any fires. Now dump the four ingredients into a bowl.

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