“fresh salsa recipe easy food network easy fresh salsa recipe”

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.
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!
You must try Pioneer Woman’s Restaurant Style Salsa. It is the BEST traditional salsa! It makes a huge amount and it’s ok to cut in half. I remove all seeds from jalepeno and it’s just the right heat. Everyone wants the recipe.
This is the best mango salsa I have ever tasted! It’s a refreshing, cool and spicy salsa that adds excitement to fish, poultry, pork or tortilla chips! You’ll love it! If you’re feeling adventurous, use fresh cilantro instead of basil–wonderful!
An option for us who can’t stand hot food (I’m Mexican and can’t each chile, go figure), it can also be made without the chile. Here in Mexico we usually make the one with yellow onions and lime and without the garlic. Try it on “molletes” that can be done on baguettes cut in half with black beans and manchego cheese on top. 😀 Personal favorite.
These muffins are loaded with lots of delicious treats that make up a well-rounded breakfast: fiber and whole grains from oats and bran cereal, good fats from pecans and canola oil, dairy from nonfat buttermilk, and fruit from dried peaches. Put them all together and all you will know is how good it tastes—that it happens to be good for you is just a bonus. You’ll love the aroma of the pecans that are toasted before they go into the batter, and the combination of sweet peach nectar and dried peaches. This recipe makes two-dozen muffins, so there should be plenty to share or to have for an afternoon snack or a late-night treat.
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.
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For a unique salsa, Laura Lancour of Milwaukee, Wisconsin tosses frozen berries with fresh peaches and kiwi fruit. “You can use canned peaches instead of fresh,” she notes. It’s a terrific snack or dessert served with homemade cinnamon tortilla chips.
Nikki Cervone is a hungry foodie living in Pittsburgh. Nikki holds an AAS in baking/pastry from Westmoreland County Community College, a BA in Communications from Duquesne University, and an MLA in Gastronomy from Boston University. When she is not tearing through her city’s best grub, Nikki enjoys a healthy dose of yoga and chocolate. Lots of chocolate.
Pico de Gallo is one of my all time favorite things: So fresh. So versatile. All it requires is a little chopping (no cooking!)!  You can use it as a dip with tortilla chips. It can also be used as a mix-in to kick up your guacamole, a topping for tacos or fresh fish, an extra punch for that omelette … the possibilities are endless!
Our Fresh Peach Salsa can be used in so many ways – serve it with crisp tortilla chips for a refreshing appetizer, use it as a topping for grilled fish or add it to chicken quesadillas. One great salsa recipe with lots of versatility.
This adult-only punch is a great summer refresher. It combines the great taste of pineapples with the sweet taste of peaches, then adds some great extra flavors in. Cream of coconut makes this punch rich—think piña colada—while the apricot nectar makes it even more seasonal and summery. This makes a great virgin punch too; simply substitute an additional liter of club soda for the vodka. You’ll love the fizz and bubble of this drink. Settle in for the sparkle of a summer evening with a glass of Pineapple-Peach Punch.
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.
My husband and I loved this recipe. The tomatoes really made the dish, and the ricotta cheese did too. Many thanks to to Ucratbo from Boston for the link to the NY Times “fresh ricotta” recipe. I halved that recipe and used it for this dish.
An easy recipe for Pineapple Salsa. Loaded with plenty of fresh pineapple, tomatoes, red onion, jalapeños, and cilantro, this is your answer to spring and summer snacking! It’s perfect with chips or on your favorite grilled meat, and it’s good for you!
Rajan Jolly, how interesting that you make a similar salsa in India. The ingredients sound very tempting. Yes, there is a Hub for the spaghetti sauce recipe. Just click on the link and it will take you there.
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. 
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.
Once you’ve made a batch of this you will wonder how you got by for so long without it. Spoon this incredibly versatile and saucy condiment over vanilla ice cream for an easy summer dessert. Or use it as a topper for pound cake or oatmeal, or as the filling for a cobbler or tart. Bonus: It’s also a flavorful accompaniment to grilled meats. However you prefer your Macerated Peaches with Ancho-Cinnamon Sugar, you’ll love the combination of spicy and sweet that you get in every single bite. As one reviewer remarked, this is a “really unique dessert. My guests loved it.” We are sure yours will too.
Serve slightly chilled or at room temperature. If serve it really cold it tastes flat. The subtle flavor of the ingredients doesn’t shine through. If you are not convinced, do a taste test. Eat a batch that is ice cold and then eat batch that is at room temperature. You will see the difference. I guarantee it. Pico de gallo is best when eaten fresh.
I’m tickled that you’re here! Like you, I wear many hats, and live to tell about it. This space is a place for sharing food, home, garden, travel and lifestyle tidbits, with some fun always thrown in for good measure.
“Pico de Gallo translates to “rooster’s beak” in English (when you dip tortilla chips into it, your thumb and forefinger loosely resemble a pecking chicken). Didn’t you always wonder where the name came from?”
Fresh Peach And Tomato Salsa– Making fresh salsa is incredibly easy!  When making salsa, I have different techniques that I use depending on the end result and flavor I’m trying to achieve.  This recipe is a fresh salsa, meaning none of the ingredients were roasted, grilled or broiled.
Pico de gallo is a great recipe for using up leftover bits in your fridge. I had half of a white onion leftover from school, and a piece of red onion (the rest was used for pizza) in my crisper, so I chopped up both and threw them in. Although white onion is more traditional for this recipe, red onion works just as well.
This recipe is as much about gifting as it is about delicious peach goodness. It brings together two classic flavors of the South—Vidalia onions and peaches—in a single bite. You will need a canner, jar lifter, and canning rack to put this together, but it will be well worth the effort. Look for a 9- or 12-piece canning kit, which will include all of these pieces and more.  Then, you can get this beautiful but down-home look by using decorative craft paper and homemade gift tags. They add a touch of charm to canned gifts—slip a serving spoon into the twine for extra thoughtfulness.
So we got off the airplane, collected our luggage, and walked into a room that should have just been a hallway leading to the exit. Instead, it looked like we had walked onto the trading floor of New York Stock Exchange. People wearing various shades of white, beige, tan and brown called out to travellers as they entered the room. Oh, and everyone was carrying signs with (what looked like) the resort logo, too.
As much as we love avocados, we also love green chiles. They were the perfect addition to this pico! Since we enjoy so much Mexican food, you better believe we will be making this pico de gallo to serve it all with. 🙂
I am looking at your “canning pears” suggestions. So nice, as I’m looking for something without sugar. I live in the lower elevations of the Rocky Mountains…4500 feet. We must process pears for at least 30 (pint) to 35 (quart) minutes here. The higher Rockies above 6,000 feet add 5 minutes each to the times as water boils at a lower temperature the higher in elevation. The safest idea is to check with the local county extension agent as to times. Safe food for those babies!!!
Excellent salsa. Lots of work but in the end, its worth it. When Blanching the peaches and tomatoes, i find that if you put them in hot water (after you boil the jars, turn off the stove and there is your hot water) and cool them in cold water for 5 sec. You want the peaches/tomatoes to still be warm-hot but cold enough that you can handle it. Very good recipe. Thanks for posting.
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 peel them. You won’t notice the peels and the color is prettier with the peel on. Transfer peaches to your bowl.
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!

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