“fresh salsa recipe mexican style easy salsa recipe with fresh tomatoes and corn”

So why do never make any kind of salsa, let alone one as absolutely delicious as this? I really love how you got the recipe – isn’t that just great?! I really hope you find out who Benny is some day!!
We just moved to Hawaii not long ago and tried some amazing mango pineapple salsa at a local food truck rally (we paid $10 for a small container!!) So I was excited to try your recipe. It was even better!!! Two thumbs up!!! Thank you!
4. Add 1/2 bunch Chopped cilantro, 2 Tbsp lime juice, 1 1/2 tsp salt and 1/4 tsp pepper. Add more salt and pepper to taste if desired. Fold everything together until well mixed and enjoy with your favorite tortilla chips or serve with fish or pork.
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It really depends on the size of the servings, but I think you can get 8 servings. At my home, there are just 4 of us, but this salsa usually disappears the same day I make it! ~ hope this helps, Heidi
After the tomatoes have drained for thirty minutes, I poured out the liquid from the bowl emptied the contents of the collander into the bowl. I added about 1/2 teaspoon of kosher salt (I find it easier to sprinkle and manage than table salt), a half twist of my pepper grinder, and about 2 tablespoons of lime juice. I then mixed the salsa together.
I absolutely love mango salsa! I make one that is like this one, but it has red bell peppers instead of pineapple. I love the pineapple idea! Fresh salsa is so easy to whip up and so much better than store bought. Can you imagine this one over a nice grilled fish? Yum!
After trying several kinds of store bought salsa, from the pasty kind to the “fresh” chunky pico de gallo, Tina still found something to be desired. So, I decided to try to put together the salsa her tastes buds were clamoring for. Unless you use a food processor, salsa (in this case, a chunky Mexican style salsa cruda) requires quite a bit of slicing. It’s a good thing I find cutting to be stress relieving after a long day at work.
Yum. Simple, straight forward. This tastes like what I grew up with in Texas. It is exceptional with garden-fresh tomatoes. But sadly, the flavors wane substantially after just 1 day – make enough for now, but don’t bother saving the leftovers – they will be mediocre tomorrow.
 So…..those of you who are moms…..do you remember when your babies were small, and totally attached to you, and getting away from them even for a moment felt nearly impossible?? And then, do you remember the first couple of times you actually DID get away from them….and it felt both exhilarating and completely nerve racking, all at the same time?
I don’t have a big food processor (although I’d really like one!) but this small one is cheap, easy to clean and super handy.  I put everything for the salsa in it expect for the peaches.  It creates a perfect finely chopped up consistency for the salsa.  Just don’t overchop!  It also saves lots and lots of chopping time.
Salt will draw the moisture out of the pico de gallo, so you may find that your pico de gallo is very watery after you take it out of the fridge. You can just drain the mixture and re-adjust the seasoning before serving. 
Mexican food is my favorite, so I make it alllll the time. Most of the time, whatever I’ve made, I feel like it just HAS to be topped with my beloved sour cream (pretty sure that’s not authentic, buuuuut I love it) and of course, some sort of salsa or pico de gallo.
This Easy Pico de Gallo, however, in an exception. Over the past few months, I’ve made it to go with my Slow Cooker Carne Asada, my Easy Queso Dip, my Cheesy Mexican Skillet (coming soon!), and at least five rounds of nachos. 😉
It sounds better than it tastes. The salsa is absolutely fabulous! I’ll definitely make that again, but the chicken wasn’t. It seemed the chicken didn’t have enough flavor on it’s own. Maybe if I change the marinade… Five stars on the salsa though!
With tastes of the summer this good, you’ll definitely want to find a way to enjoy these flavors longer and longer. This Tomato-Peach Preserves is just what is needed. It is lightly seasoned, with a little minced fresh rosemary and just a touch of freshly ground pepper, but it is the push and pull of the peaches and plum tomatoes that truly bring this recipe together. This salty-sweet preserves pairs perfectly with goat cheese crostini, or try it on top of a grilled flank steak or turkey burgers. This stores well in the refrigerator, so prepare it now and enjoy it for up to three weeks.
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I wouldn’t mention this anywhere except for this site but the correct term for “board scraper” is actually “bench knife”. Coming from a long line of engineers, I’m familiar with the importance placed on correct terminology.[/u]
I have made this recipe many times, always to rave reviews. Buy thinner chicken breast cutlets, to eliminate the need to pound the chicken. Marinate it at least 2 hours. I usually skip the boiling the marinade step, and just serve the salsa on top of the chicken. I also serve this with rice that I have combined with fresh cilantro pesto. It goes really well together.
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I’ve been seeing mangoes and pineapple at the grocery store for weeks now, but I haven’t felt tempted to buy them until recently. They’re such bright, cheery fruits that remind me of sunshine, green grass and long summer days. The weather in Pittsburgh has been anything but until this weekend. After having 10 inches of snow on Wednesday, we celebrated the first elongated day of the year yesterday with 70-degree weather. I’ll take it! The nice weekend weather called for some fresh fruit. A couple of weeks ago, my Chief Culinary Consultant and I had a family dinner at his cousin’s house, and she had a mango salsa and chips for us to munch on before dinner. It was delicious! On Saturday, feeling inspired by the gorgeous weather, I loaded up on mangoes and pineapple at the grocery store and made my own!
Nice recipe, however I find it a slap in the face to the chef who’s recipe this is that you replaced fresh chopped tomatoes with a crappy can. Don’t get me wrong, there is a time and a place for a can of tomatoes, but a fresh salsa is not that place.
This is really where freshness matters, especially with the tomatoes, onions, and cilantro. When making this we also suggest using a lime instead of lime juice concentrates. You can really tell the difference in flavor.
Add in some fresh cilantro, a squeeze of lime, a bit of diced red onion and red pepper and BAM!!! You have a fresh salsa that will make you drool. And my mom’s friend was right–it must NOT be served with plain tortilla chips or cinnamon chips–it beckons for good, old corn chips! Although, I will admit, this salsa tastes pretty dynamite on grilled chicken and fish as well. 
Yum. This is something I really enjoy. So fresh and refreshing, especially in hot weather. I had a friend who used to make this mostly from her garden. I think the only difference was the addition of olives. So tasty.
Slice the lime in half and squeeze the juice from half a lime the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.
Gazpacho—a classic chilled soup—is the perfect dish to beat the summer heat, and this Peach-and-Tomato Gazpacho with Cucumber Yogurt captures summer in a bowl. It is light and refreshing, and it has the perfect balance of sweet peaches and ripe tomatoes, as well as a little spice from ground white pepper, some chopped fresh chives, and minced garlic.  You can chill this as little as an hour, or as much as a day. Depending on how far in advance you prepare this, you may need to check the seasonings. Regardless of how this dish comes to the table, guests will love its refreshing combination of flavors, and enjoy the idea of a cold, refreshing soup on a hot summer day, or as they ease into the relaxing feelings of a cool summer evening.
Very nicely written and illustrated recipe vespawoolf. Especiially good are the variations you offer for those with different tastes. A very appealing looking salsa. Voted up in four categories and shared on Pinterest. Alun.

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  • When using fresh chile peppers always taste first before adding! Some peppers are hotter than others and you really can’t tell unless you taste them. Just take a very small taste. You’ll be able to gauge the heat of the pepper and will be better able to judge how much you need.
    Jenna Weber is half of the Fresh Tastes blog team. She graduated from Le Cordon Bleu in 2008 and, since then, has worked as a pastry chef, bread baker and freelance food editor. Currently, Jenna blogs full-time on EatLiveRun.com where her delicious daily recipes and quirky culinary musings appeal to thousands. She lives in Northern California and, when not in the kitchen, can usually be found on her yoga mat.
    Sorry folks, but living in New Mexico makes your salsa recipes sound blah! Here we use the entire Hatch chilies in our salsa with tomatoes (Roma), yellow onions, celery, garlic, fresh cillantro, and salt. Every thing goes through the food processor on the chop mode. After cooking briefly, then it is placed in quart jars for processing in the canner. Generally We use fresh roasted chili (40#’s), at least a flat (or more) of tomatoes, an equal amount of onions, ten #’s of celery, 5 garlic bulbs, 1/2 dozen bunches of cillantro and 1 tsp. kosher salt in each jar prior to filling. Cook mixture till slight boil, fill jars and can for 1 hour. When done, remove from canner and cool. This is not for whimps salsa!

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