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.
This is such an informative post from your suggestion of using lime and cilantro oil to the substitution suggestions if needed for cilantro! Thank you for offering such a great forum. I love to add fresh peaches to our salsa, made very similar to yours.
Your picture of the Pico de Gallo salsa makes me so anxious for summertime and fresh tomatoes. I always enjoy fresh Pico de Gallo but have never made it myself. That’s going to change this coming summer thanks to your recipe and pictures!
Fresh tomatillo salsa is very tasty and this is the basic recipe, not really much else to do with it. I only give it 3 forks because there is nothing really earth-shattering about it. To the reviewers who recommend roasting the tomatillos, that is also a very good tomatillo salsa, but it is different. You can make salsa from tomatillos basically three ways: fresh, roasted or boiled. All have different flavor profiles, but if you roast them, that’s an entirely different dish for which epicurious has many recipes (nearly all of them the same).
Mango salsa has been popular over the past couple years, but I think this grilled peach salsa takes the cake. When you grill peaches, you caramelize the sugars in the fruit, thus giving savory dishes like salsa an unexpected punch.
Add a small bamboo serving spoon and enjoy! You can let the salsa sit in the fridge for a few hours or even overnight to let the flavors mingle, but remember that the pineapple serving bowl won’t be quite as fresh looking the next day.
This is a wonderful recipe for salsa! It DOES make enough to feed a crowd! It’s light, refreshing, spicy and soooooo tasty. I served this with grilled chicken and fesh tortillas and it was just amazing. Thanks for posting.
I used 6 roma tomatoes because I don’t have a kitchen weight scale and I just guessed how much would make up a pound and a half. I put them in the colander while I chopped everything else. I used a white onion as other people have commented on and because I didn’t have any red onions at home. I used all of the jalepeno seeds by scraping them off of the scooped out white membrane because my boyfriend and I like spicy salsa. Unfortunately, I didn’t find it spicy enough. I will add too more peppers next time.
This simple and colorful mango salsa is super easy to make! It’s sweet, spicy and absolutely delicious. Serve this fresh mango salsa with chips, on tacos or salads, or as a salad itself. It’s that good. Recipe yields about 3 cups salsa.
Host must confirm to the Reservations Manager the guaranteed number of guests by 3:00 p.m. two business days prior to the event. Pico de Gallo will, at a minimum, bill Host according to the number of guests confirmed. If the number of guests should fall below the minimum number of guests required to guarantee ‘Private’ dining space, Pico de Gallo reserves the right to assign other dining space. Due to potential lost bookings, deposits are non-refundable.
Mexican food has the reputation for being heavy and greasy, unjustly deserved in my opinion. This dish is the complete opposite. All vegetables, low calories, and no fat. Totally guilt-free. Eat with reckless abandon. It is vegetarian and vegan to boot. Kids will eat it too because it is “salsa”, not yucky vegetables and it works just as well with fussy adults who don’t like vegetables.
Family, Food, and Photography are Courtney’s passions and you’ll see all of that on this blog. She married Chris in summer of 2008 and they had Sweet Baby summer of 2012. Now sweet baby has grown into quite the Mini Chef and has her own series called Mini Chef Mondays! Find recipes, product finds, and more on our blog!
In a bowl, stir together the cucumbers, tomatoes, bell peppers, jalapeno pepper, onion, garlic, lime& lemon juice, cilantro (or parsley) , dill, and salt. Cover and refrigerate for at least 1-2 hour. Serve with tortilla chips, use as a topped for grilled chicken, fish or my favorite…. on top of my morning eggs!
With a few fresh ingredients, you can mix up this Pineapple Mango Fruit Salsa Recipe in no time! Use as a topping for fish tacos, shrimp fajitas, or chicken. Or, grab some tortilla chips to turn it into a snack for your next party.
I thought this recipe was so bland as did my boyfriend. He normally raves about my food but not this time. Just a little too boring. I would take suggestions from the other reviewers and add a stronger cheese and perhaps some toasted pine nuts.
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.
Pico de Gallo is a fresh tomato salsa and is something we keep in our fridge at all times. It’s simple and quick to make and works with just about anything. Scoop it up with tortilla chips or serve on top your favorite tacos, enchiladas or nachos.
I love pico de gallo, especially on tacos and burritos. The New England winter is getting to me, but soon enough I’ll be sitting on my back deck with my flip flops on and a margarita in my hand. Summer can’t get here soon enough.
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.
Just a quick FYI! I could not find any fresh peaches at our grocery store. (Maybe because it’s not peach season yet. ha!) So I used canned diced peaches. Don’t judge!! 😉 The salsa was still so incredible and flavorful. If you have fresh peaches by all means use them. If not, the canned works wonders!
So, here is my favorite salsa. Enjoy! If you make it, make sure to come back here and leave feedback on my blog, I love to hear from you! Also, if you are Instagram, make sure to follow me and tag your creations #thevegan8, so I don’t miss the notification!
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.