“fresh restaurant salsa recipe garden fresh gourmet salsa recipe”

So, y’all know that I’m a big believer in making your own condiments. Dips, sauces, dressings…they’re all better (and cheaper) when you make them yourself than when you just pour them out of a bottle.
I like that peach salsa is a little less acidic than a regular tomato salsa. Not only is it delicious as an appetizer with tortilla chips, it’s also really good as a topping for fish or pork; who would have thought?
My aunty grows her own tomatoes so I’ll have no problem getting a fresh batch of those. Thank you very much for the salsa recipe. I think I’ll try the bell peppers instead of hot peppers. I’ve never been a fan of spicy foods; I don’t mind it being mildly spicy, but as soon as I can’t feel my tongue, it spoils the experience for me.
I bet this mango salsa would be fantastic on fish tacos or just about any fresh, Mexican-themed dish, really. I can confirm that it goes well with chips, guacamole and black bean tacos. You could also serve it on salad or just eat it straight out of the bowl as a salad. It’s that good. If this recipe gets you hooked on making homemade salsas, be sure to check out my other salsa recipes (there are several more my cookbook, too!).
After using them to make this fabulous dessert and a smoothie, decided to combine them with two of my other absolute favorite produce section finds to make this salsa!  Yep – avocados and mangoes were BOTH fresh, ripe, and on sale this week.  Love it!
Recipes for salsa, here, change from kitchen to kitchen. I like mine with green onion, cilantro, tomato and jalapeno. Everything diced. I don�t take out seeds and don�t use lime. I add salt and a little cooking oil, it makes all the ingredients “sweat” all their juices and mix, and the oil helps preserve it for a couple of days in the fridge. As for the cocktail, we use this same salsa and mix it with the cooked shrimp, oysters or clams, (in their cooking water), add ketchup and lime. We use saltines with it.
Sometimes the most delicious recipes are also the simplest, and this is an example of how a little time in the kitchen can result in incredible tastes and tantalizingly sweet flavors. This enticing dessert is surprisingly easy to make! Start with a few peaches, some butter, sugar, and sugar. Broil the peach halves that have been brushed with butter and sugar, and they emerge from the oven hot, sweet, and caramelized, enhancing their already incredible taste. They only get better when you serve them with a simple Honey Crème Anglaise. One reviewer put it simply: “This is absolutely fantastic! Easy to make, wonderful presentation, tastes fabulous.”
OK I have a dumb question, Ingredients say 1 whole pineapple and 1 cup pineapple diced, does that mean 1 diced cup from the pineapple scooped out of the whole pineapple or 1 cup in ADDITION to what was scooped out?
Really good salsa! Left us wanting something sweet after (even with all of those sweet late summer peaches). Next time: I plan to use one more jalapeno pepper; the ginger bordered on over-powering and needed a stronger contrast. Also, the prep time with all of the chopping/peeling/dicing took me far too long to complete by hand; use technology as you are able, for sanity.
Fresh peaches are intensely fragrant and give slightly to gentle pressure. Avoid those which are hard or have soft, mushy spots or bruises. To ripen peaches, place them in a paper bag along with an apple. Close the bag, then let it stand at room temperature for 1 or 2 days or until the peaches are ripened. Store the ripe peaches in a plastic bag in the refrigerator for up to 5 days.
Happyboomernurse, it’s always nice to hear from you. How nice you have generous, garden-growing neighbors! What I wouldn’t do to get my hand on some of those tomatoes right now. : ) Enjoy the pico de gallo and I hope you have a chance to tell me about the variations you try. Thanks for the votes! Enjoy your Sunday, Gail.
[…] absolutely hate roasting and peeling peppers. (There I said it.) But alas, one can only eat so much Pico de Gallo, and I had already dried and frozen a bunch of peppers, so canning felt like the most logical use […]
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.
I’m on the hunt for an out-of-this-world pico de gallo recipe. While this was not it, this will be my go-to base recipe for the time being. Fresh and good. Make sure to drain as much liquid from the tomatoes as possible during seeding and chopping. Let the lime juice and seasonings stand out by eliminating tomato liquid completely. Day 2 the flavor was still good in our case.
The peaches were delicious in this salsa. I like that peach salsa is a little less acidic than a regular tomato salsa. Not only is it really good as an appetizer with tortilla chips, it’s also really good as a topping for fish or pork; who would have thought? 😉
OMG! I am a salsa eatin’ East Texas girl, stuck way up here in New York, and I am wiping the drool off my chin after seeing this recipe! I’ve got a couple of bushels of fresh peaches and a friend that supplies me with the best tomatoes on the planet. So guess what I’m gonna be makin’! Thanks!!
I’m Julie Wunder… Emmy award-winning former WLOS meteorologist. Fitness enthusiast. Vegetarian & pescatarian foodie. Wannabe fashionista. Lover of travel, adventure and fun. Blogger at Running in a Skirt… where my goal is to help YOU live a happier, healthier life!

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