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Yum! Really, really good, especially with the fresh homemade ricotta. I added a teaspoon of balsamic vinegar (yes, just a teaspoon!) and didn’t put the whole pound of pasta into the sauce, so the dish was a little saucier; other than that, I pretty much followed the recipe. The homemade ricotta was easy and delicious. It’s also salt-free, so if you’re making it, you may not want to reduce the amount of salt in the salsa cruda.
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.
Few things enhance the flavor of juicy peaches better than the smoky flavor from the grill, and these peaches will look just as beautiful as they taste delicious. Grill the halves, and they will come off sweet, succulent, and savory all at the same time. A simple blackberry-basil butter will complement the sweetness of the peaches and in just the right hint of saltiness thanks to the fresh basil. Think of this as the perfect side for any summer supper, whether it is the taste of a great pork tenderloin or some other quick-fix dinner that you are sharing with family and friends around the table.
Most of the time it’s great, because I never get sick of any one particular recipe, but it kinda stinks, too, because there are a lot of recipes that I haven’t made in FOREVER (like this Easy Beef Lo Mein that Trevor requests at least once a month 😉 )
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.
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 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.
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.
This is an authentic Mexican recipe for pico de gallo (fresh salsa). Made with fresh chopped tomatoes, onions, jalapeno pepper and cilantro, this zesty fresh salsa is so healthy and tastes amazing! I love pico de gallo!
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If you’re going to serve your Pico de Gallo recipe at dinner you should make it a least 3-4 hours before. We actually like to make it the night before if possible. By making it earlier you ensure that the flavors will really meld together. You want each bite of your pico to taste like each flavor.
Made this tonight! I made one change- added one minced clove of garlic. My husband had serious doubts until he tried it. THIS WAS SOOOO GOOD! This recipe according to hubby “Perfected the first time you made it!” will do again and again!
Sometimes, our fish tacos are made with battered fish fillets (YUM!), but most of the time we go for a healthier version: Baked Tilapia Fish Tacos. When having these, I absolutely LOVE pairing them with this Pineapple Mango Fruit Salsa recipe. Of course, this fruit salsa recipe isn’t just for pairing with fish tacos. It’s delicious with shrimp fajitas, or to simply enjoy with tortilla chips. You could even use it as a topping for a baked or sauteed chicken breast.
Scooped up on a chip or in a taco, peach salsa makes everything taste like summer. It’s also great served with chicken or fish, and since it comes together in a food processor, it really takes almost no time to make. —Shawna Laufer, Ft. Myers, Florida
This recipe is all about how the ingredients come together, and here the stars are the hot jalapeño pepper jelly and the peeled and diced ripe peach. Put these two together, and you have the perfect combination of spicy and sweet. Indulgent, fresh, and easy as pie, this summer version of baked Brie won raves in the Southern Living Test Kitchen. Can’t find Brie packed in a wooden box? Simply bake the cheese in a small pie plate or baking dish. If you make this in the box, transfer it to a platter before serving. Choose your favorite crackers, and this decadent delight will warm your guests’ palates with the sweet heat and taste of jalapeños and peaches.
Let this fruit-filled cake be the start of your next special-occasion breakfast or potluck. The cinnamon and nutmeg in the homemade Streusel Topping complete the flavor palate of succulent peaches and tart blackberries. This coffee cake will become a family favorite, or the perfect treat to bring for office get-togethers. In the words of one online reviewer, “I took the cake to my office and there was not even a crumb left on the plate!” If you bake this incredible cake, it may not even make it as far as the office—so just be prepared to enjoy every slice.
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
You will love how these two flavors combine in this one fantastic dessert. Rhubarb adds a fresh, tart taste to this crisp, while the peaches bring in a delicious sweetness. The crisp has a simple topping sprinkled over the top, then baked to bubbly perfection. This dish is best when served with a scoop of vanilla ice cream on top, so grab a gallon of your favorite frozen treat and dollop one on top before digging in. To keep the calorie count low, use low-fat ice cream, vanilla yogurt, or low-fat whipped cream.
To prepare chicken, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Combine pineapple juice and next 5 ingredients (through red pepper) in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 30 minutes.
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Be very careful while handling the chile peppers. If you can, avoid touching the cut peppers with your hands. (I often use disposable gloves or hold the peppers with a plastic sandwich bag.) Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours.

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