“fresh salsa recipe jalapeno fresh homemade mild salsa recipe”

With just a hint of sugar, these dense shortcakes allow the natural sweetness of peaches and blueberries to shine. There is also just a little hint of nutmeg, which gives them just a touch of holiday spice any time of year. Make a show-stopping presentation for this individual dessert by topping these Southern Peach-and-Blueberry Shortcakes with whipped cream, chopped toasted pecans, and fresh mint sprigs. Everyone will love the sweet taste of the sugar-coated berries, the fluffy cream, and—if you include it—the flavor and aroma of the almond liqueur. These shortcakes won’t leave you short in the flavor department.
Toss the diced tomatoes and onion in a bowl, and add in the minced jalapeño and cilantro. Cilantro is vital to this dish, but it can be overpowering, so it’s OK to err on the side of caution and start with a smaller amount at first. You can always add more.
If you’re not a fan eating raw onions (I’m not), you can soak the chopped onion in a bowl with ice water in 10 minutes or so, then strain before using. This helps to reduce the “bite” of the onion. The lemon juice in the recipe will also help to balance out the sharpness of the onions.
How about roasting the tomatillos in a very hot skillet first…cast iron works the best. I like the addition of garlic and onions too, all the better if you roast those as well. This roasting adds so much depth to the flavor!
Some people like to salt their tomatoes (which pulls the moisture out of them), let them sit for a while, then drain them. This can help improve the texture of the tomatoes – but I don’t think this step is necessary. If you put your leftover pico de gallo in the fridge, the salt will pull the moisture out, and you will need to drain the mixture (and probably re-adjust the seasoning) before eating it again.
I don’t know if it’s the lime, or the vibrant colors or what, but pico de gallo always seems so refreshing to me. On a hot summer day it’s almost sure to get me to perk up. One nice thing about it is that it’s also fairly cheap to make. You don’t have to have a blender or any expensive ingredients to make it so it’s a good “go-to” recipe for spicing things up. Sometimes I’ll just cram it into a meal like topping a sandwich or a burger with it, just so I can have an excuse to eat some pico de gallo. It’s also a fantastic way to spice up a salad without putting any unhealthy fatty salad dressings on it. If you’re somebody that thinks baby spinach and kale sounds bland and unappealing, try it with some pico de gallo on it! You’ll never look at a salad (or salad dressing) the same way.
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. 😉
Whoa, that is such a cool method of preparing this salsa recipe. I made different types of salsa but never tried with peaches. Your photos are absolutely gorgeous…lip-smacking gorgeous. Can’t wait to make this recipe Reply
I recommend that you use fresh, ripe peaches for this. But! If you want to make it out-of-season, or if you don’t have access to fresh peaches, you can use canned peaches. Just drain and dice them. Use about two cups of the diced peaches as a substitute.
When the oil in the pan is very hot but not yet smoking, place the fish flesh side down and cook for 3 to 4 minutes. As the fish cooks it will turn from translucent to opaque. Turn the fish over and cook for another 3 to 4 minutes. When the fish is done it should be golden and firm but still moist.
You can use other peppers besides jalapeños, if you wish. Serranos are good, or if you like it SUPER spicy (I don’t…), toss in a bit of habanero. The jalapeños in my garden didn’t make it this year, but I grew another small hot pepper that worked beautifully. (And of course, I don’t remember what it was called now… Lame.)

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