“fresh salsa recipe allrecipes fresh tomato salsa recipe common sense”

Combine tomatoes, jalapeño, and onion in a small mixing bowl. Add the juice of 1/2 the lime (to encourage it to release its juices, roll your lime back and forth under the heel of your hand on the countertop using medium pressure for a few seconds).
Connect with EpicuriousLike Epicurious on FacebookFollow Epicurious on TwitterFollow Epicurious on PinterestFollow Epicurious on TumblrWatch Epicurious on YouTubeFollow Epicurious on Google+Follow Epicurious on InstagramSubscribe to Epicurious RSS feeds
My tools (from left to right): Board scraper (to move prepared ingredients to bowls, clear the board, and scrape it clean), Paring knife (to core tomatoes and remove membrane from the chile), Chef’s knife, and a teaspoon (to remove seeds and ribs from the chile).
“This bright and colorful salsa tastes so fresh, it’s a welcome change from the store-bought varieties,” says Shelly Platten of Amherst, Wisconsin. “It’s wonderful served with tortilla chips. I usually make a double batch since my husband and our two children can’t seem to get enough of it.”
2 Dice or pulse a few times in food processor: Place all of the ingredients in a food processor. Pulse only a few times, just enough to finely dice the ingredients, not enough to purée. If you don’t have a food processor, you can finely dice by hand.
Canned chipotle chiles in adobo sauce add a wonderfully smoky flavor to salsa. But watch out: both chiles and sauce are VERY hot. A little bit is all you need! Try 1/2 teaspoon sauce/chopped chiles to start, then add more to taste.
Because this recipe includes salt as one of the ingredients (and the salt will cause the fruit to give up some of it’s liquid), we recommend that you mix everything together and add the salt just before serving.
My batch turned out with a little more heat than I intended. If you want less heat, be sure and remove the jalapeños seeds and membranes. And don’t touch your eyes for a while after handling jalapeños. It will burn! You could always wear gloves.
Dice the peaches. I liked the slightly larger dice for peaches to give them more of the center stage in this salsa. No need to them. You won’t notice the peels and the color is prettier with the peel on. Transfer peaches to your bowl.
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?
This graham-cracker crust pie creates a crisp and crunchy delight that gets filled with the flavors of the season. A no-cook filling makes a dreamy base that soon gets piled high with freshly cut fruit. Peaches, plums, and apricots all work wonderfully well in this pie, but you can choose your favorite stone fruits for the filling and mix or match them to suit your tastes. Whatever you choose will be delicious and taste incredible topping the rich, cream cheese based filling. Best of all, since this no-bake, you’ll have this on the table in a jiffy, so be ready to dig in to this sweet seasonal sensation.
Grab the skewers, fire up the grill, and enjoy these easy and delicious kabobs. They are easy to prepare, and great for any night of the week. The pork marinates in a mixture of bourbon, lemon juice, and garlic. This gives the meat a unique flavor that is only enhanced when you brush the sauce on as everything cooks on the grill. You’ll love the tender meat, the crisp bell pepper, and the aroma of fresh rosemary—the peaches, turning sweet in the heat, won’t be so bad either. This is a great Southern summer kabob. Enjoy every mouthful.

No Comments

  • Filed Under: basics, budget friendly, dairy free, gluten free, quick and easy, recipes, sauces, sides, Vegan, vegetarian Tagged With: clean, corn, dairy free, gluten free, healthy, peach, raw, real food, salsa, tomatoes, unprocessed, vegan, vegetarian, whole
    The right balance of cocoa and cinnamon makes this light bread taste like chocolate gingerbread without the ginger. It is packed with molasses and unsweetened cocoa, giving it a rich, dark color, and a subtle, sweet flavor that isn’t overpowering. The delightful combination of molasses and cocoa tasted even better when you add in some cooked, sweetened peaches, which is precisely what this recipe does. And no, you don’t actually have to get the peaches from your yard. In fact, you can substitute two bags of frozen sliced peaches if they are out of season or you can’t easily access fresh peaches in your area.
    Today marks five years since my first post on Cookie and Kate. This date usually passes by without much fanfare, but five years! My baby’s in kindergarten now. Sniffle. This blog really is my baby. I’ve written every post and designed every square inch of it myself, all with Cookie by my side. (She says hello, and would you please pass the mango?)

Join the Discussion

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>