Your recipe is very similar to mine. A few years ago I made a gallon jar full, added about 1/2 cup of whey, let it sit on the counter for3 days, then into the fridge. This was in late Aug/early Sept I think. It still tasted great when we finished it in January. Gotta love lacto-fermentation.
This basic salsa recipe can be adjusted to taste. Start with about 2 1/2 cups diced vegetables. Tomatoes, red and green peppers, and red or sweet onion — the vegetables used here — are traditional. But feel free to substitute drained black beans; fresh corn kernels (or thawed frozen kernels); celery; cucumbers, or the crunchy vegetable of your choice. Add a tablespoon of lemon or lime juice, if desired; or a touch of hot sauce.
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.
The salsa is beautiful. I saw your comment about “healthy corn tortilla chips”. I use regular tortillas to make my chips. What is the health benefit from the brand you are using? Also, are ‘regular’ tortillas not good for you? Thanks.
Definitely 5 stars – Just the right amount of heat. I enjoyed this salsa served over an omelet. It was wonderful. I put all the ingredients in a plastic zip lock bag to mix everything together then just put the bag in the fridge for about 2 hours, put it in a bowl and enjoyed it! Thanks Becky for a tasty easy recipe
This easy to make homemade pico de gallo recipe is a delicious combination of Roma (plum) tomatoes, white onion, cilantro, serrano chile and a splash of lime juice that you will find on every Mexican table. A great vegetarian and vegan option.
“Pico de gallo” means “rooster’s beak” in Spanish. The reason why this delicious fresh salsa is named after the beak of a rooster is not exactly known. There are several theories as to why it’s called pico de gallo. The first theory is that in the old days this salsa was eaten by hand in Mexico, with the thumb and forefinger grabbing the pieces of salsa (the action resembling the opening and closing of rooster’s beak). The second theory is that the ingredients of pico de gallo are cut to be the same size as the food of roosters (resembling bird food). And the final theory of the pico de gallo name origin is that the bright colors of this salsa resemble the colors of the rooster.
My dad makes really good Pico de Gallo. Our family would eat it all up in less than a day because it’s so delicious. He used a recipe that is very similar to the one you provided. Since I get acid reflux, I prefer to avoid anything super spicy so I appreciate the fact that you recommended what peppers to use if you want a milder version. I still like salsa but I just don’t like it hot. Pinning this one!
We’ve made pico for family functions for a long time, but this particular recipe is modified from one of my mom’s friends. Other than the time it takes to chop of veggies, this recipe is very simple and is great for chips or to serve with any Mexican food. These ingredients combine to make a delicious, fresh and irresistible topping for any Mexican dish.
I use 6 to 8 medium tomatoes (adjusted +2 to 4 for roma when they are cheapest), one white, yellow or red onion (cheapest), one bunch of cilantro, a lemon from my tree, about 1/2 tsp garlic if I have it and salt to taste. I also think it takes more salt then what I originally thought it would need. I use one whole jalapeno pepper seeds and all (except the stem). For the quantity, it really isn’t that much pepper, and I don’t have a high threshold for the heat. No draining, no peeling. I just throw each ingredient into the food processor one at a time. I can make it as chunky or pulpy as I desire.
You’ll simply adore the combination of chopped and sliced peaches that go into making up this delicious treat. The chopped peaches form the foundation of a beautiful batter that gets poured over the peach slices. It bakes to a moist taste sensation delicately seasoned with cinnamon, ginger, and nutmeg. This juicy peach pudding recipe is perfect for a picnic or outdoor patio setting. Serve it warm or cold, but either way be sure to serve it with ice cream. The vanilla is, literally, the cream on the cake—or pudding, as it were.
3 Adjust seasonings: Place in a serving bowl. Add salt and pepper to taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies, or add a little more ground cumin.
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Ripe peaches are intensely fragrant and will 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 peaches are ripened. Store the ripe peaches in a plastic bag in the refrigerator for up to 5 days.
This recipe is a study in simplicity. It shows how the clean, crisp tastes of pork and peaches combine for an incredible dish. Agrodolce (agro: sour; dolce: sweet), a traditional Italian sweet-and-sour sauce made with vinegar and sugar (or sweet ingredients such as fresh peaches), adds fresh summer flavor to the granddaddy of all pork chops. The pork itself is grilled with just a little olive oil, kosher salt, and freshly ground black pepper, allowing the peach agrodolce to really infuse the meat with its subtle yet sophisticated flavors. Every bite is a combination of smoky and sweet fruitiness. What balance this dish has. You’ll revel in every mouthful.
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.
Or, if you’re feeling wild and crazy during grilling season, use your homemade pico de gallo to top off a hot dog! You can also do a little tropical remix with this mango salsa version, or a Southern-Mexican blend with peach corn salsa, perfect for topping pork tacos.
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?
Enjoy this sparkling cooler all summer long. Peaches, sugar, and lemon juice combine to form the base of this summertime thirst-quencher. This mixture gets stirred with a simple combination of club soda and white rum to make a light, refreshing, and delightful beverage that you can garnish with fresh mint sprigs or peach wedges. If you haven’t done it before, don’t be afraid of muddling the mint. It is very easy: you just use the back of a wooden spoon. Let the flavors and aromas of mint loose in the pitcher, mix everything else in, and enjoy a sip of sweet, sour, and spicy Peach Mojitos that you’ll slurp up.