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The only thing patchwork about this cobbler is the patterned squares of pastry that make up its beautiful and delicious sugar-crusted top. Online reviewers love how this looks as much as they love how it tastes. In the words of one online reviewer, “the crust was worth the effort.” Once you have your first bite of crisp, crunchy, and fruity cobbler you’ll think so too. Filled with peaches, plums, and blueberries, this is a patchwork of wonderful flavors and tastes. Let this patch together your summer evening with a symphony of sensations.
Pico de Gallo proudly offers the Salón Azteca for groups of up to 125 guests. The Salón Azteca has a private bar featuring a magnificent hand-carved wooden mural depicting traditional Mexican festivities.
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Categories: CondimentsCuisine of the Southwestern United StatesCuisine of the Western United StatesMexican cuisineMexican garnishNew Mexican cuisineSaladsTex-Mex cuisineTomato dishesVegetable dishesVegan cuisine
One of my most cherished gifts is the recipe box I received at my bridal shower over a decade ago. It is filled with hand written recipes that my friends and family thought I may enjoy. There is one from my friend for her mom’s rock candy we made together every Christmas growing up, a few of my husband’s childhood favorites from his side of the family, and a few “date night” meals. I love looking at them and thinking of each person who celebrated our marriage. Many of the recipes I LOVE and have made them dozens of times over the 13 years I have been married.
The juice of one lime brightens the flavor of the pico de gallo. If you add too much lime it overpowers the flavor of the other ingredients. You want to maintain a nice balance between the flavors of all of the ingredients.
With tastes of the summer this good, you’ll definitely want to find a way to enjoy these flavors longer and longer. This Tomato-Peach Preserves is just what is needed. It is lightly seasoned, with a little minced fresh rosemary and just a touch of freshly ground pepper, but it is the push and pull of the peaches and plum tomatoes that truly bring this recipe together. This salty-sweet preserves pairs perfectly with goat cheese crostini, or try it on top of a grilled flank steak or turkey burgers. This stores well in the refrigerator, so prepare it now and enjoy it for up to three weeks.
To make the pineapple bowl, cut about 1/3 of the pineapple off, leaving the stem attached to the larger piece of the pineapple. Make a cut around the outer edge of the pineapple fruit and make cuts across the middle too.
Whew, it’s been quite the week. If you hadn’t heard why, you can read about it HERE on Menu Plan Monday. Kels is doing a lot better and was released from the hospital yesterday afternoon. We are so happy she’s home. I forgot how much I hate hospitals. I guess, everyone probably does. I am SO grateful for Doctors and nurses, though. The ones that took care of Kelsey were so wonderful, caring and amazing. I am trying to think of a gift to bring them to say Thank You. If you have any good ideas let me know. 🙂 
Just a caution, you can’t simply take fresh salsa and stick it in the freezer, you do need to cook it down first.  The longer you let your salsa simmer, the more liquid will evaporate and the thicker your salsa will get.  If you want to speed up the process, add a can or two of tomato paste during the cooking process.
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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
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.
I have no experience with time shares and after hearing this I think I will avoid it 🙂 . Looking forward to the recipe your Mexican friend gave you! In the mean time, I am loving this fresh and bright pico de gallo salsa. Looks and sounds so good!
Does it not look like the texture of the salsa in the pic? Also, did you use the grape tomatoes like I have listed? Different tomatoes have different water levels, so that could be it if you used a different tomato than I used.
This was great! It had a really nice tang to it. I changed a couple of things. First, I used 1/2 lb of tomatillos like stated, but used 2 serrano chilies and 3 cloves of garlic. I didn’t feel like chopping the chiles, or anything, so I just roasted them with the tomatillos and garlic for about 5 minutes, and threw them in the blender with some cilantro. It turned out so good. I would definitely make this again, as it required almost no effort and took 10 minutes.
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.
Big YES to this! Thanks for posting a simple recipe that will prevent me from continually buying the overpriced fresh version that Whole Foods puts out. This looks amazing! I’m going to try out with some jimaca chips (have you tried this before? it’s the best!).www.leanerbythelake.com
So, my husband decided he likes peaches now. After years of telling me he doesn’t like peaches he tried peach salsa and he’s a changed man! I’m Pinning this one to try. Enjoy the trip and keep posting those Instagram photos!
Lastly, I know that cilantro is not everyone’s favourite herb, but it really does go well in this recipe. If you don’t have the gene which makes cilantro taste like soap, I encourage you to give it a try. Start with a small amount at first, and see what you think of it. Traditionally, I think the cilantro is supposed to be roughly chopped and then added to the pico de gallo, but  I like it when it’s chopped finely because the flavour is more subtle.
I have been looking for a good salsa type recipe for my spanish husband… and then it occurred to me that he might not like salsa but be looking for more of a pico type dish. Needless to say, we tried this one and it was fantastic. I halved the recipe just in case he didn’t like it, and I put a little less onion in it and it was still fantastic. The next time I make it, I will make it as is the recipe and probably double it. I had no idea he would eat the whole bowl! It was great! Thanks!
Think of this as a peach twist on a classic caprese salad. Instead of vine-ripe tomatoes, you’ll be pairing mozzarella with the sweet taste of fresh peaches. Then, to amp it up even further, these will be heated on the grill. The sliced grilled peaches stacked with mozzarella make a beautiful presentation. The salad is topped off with a lime-peach vinaigrette that gets a little heat from some ground cumin, a little chili powder, and—should you choose—a touch of tequila. The sweet peaches, slightly salty mozzarella, and spicy vinaigrette combine to bring the perfect flavors together in every mouthwatering bite.
When it comes to summer in the South, it is hard not to find someone enjoying a sweet, juicy peach. Whether sweet or savory, there are so many ways to enjoy the fruit of the summer. From the classics like peach cobbler and peach ice cream, to the unexpected like peach barbecue sauce and peach-mozzarella salad, we’ve got a peach recipe for every craving. If you’re looking to keep cool during the summer months, there are plenty of summer peach drink recipes to try, like the Governor’s Mansion Sweet Summer Peach Tea Punch. Be sure to check out our whole list of Summer Peach Recipes.
Set grilled peaches aside to cool. Meanwhile, combine the minced sweet onion, jalapeno pepper, tomato, cilantro and garlic in a large bowl. Once peaches are cool enough to handle, chop them up and add them to the bowl.
A serving of pico de gallo contains 1,363 international units of vitamin A — approximately 45 percent of the recommended daily intake for men or 58 percent for women, according to the Institute of Medicine. Getting enough vitamin A helps to keep your immune system, skin and red blood cells healthy, and keeps your vision sharp. Pico de gallo also contains lycopene, a cancer-fighting nutrient associated with a lower risk of lung cancer, according to the Linus Pauling Institute. Each serving contains 3,474 micrograms of lycopene.
I bet this mango salsa would be fantastic on fish tacos or just about any fresh, Mexican-themed dish, really. I can confirm that it goes well with chips, guacamole and black bean tacos. You could also serve it on salad or just eat it straight out of the bowl as a salad. It’s that good. If this recipe gets you hooked on making homemade salsas, be sure to check out my other salsa recipes (there are several more in my cookbook, too!).
So why do I never make any kind of salsa, let alone one as absolutely delicious as this? I really love how you got the recipe – isn’t that just great?! I really hope you find out who Benny is some day!!
heat up a frying pan or skillet on medium high heat. Place whole tomatoes in the cookware and toast the outside of it until the skin begins to break and split apart. remove from heat and continue with step two.
Every couple of years or so my parents, brother and I like to escape to somewhere hot, and enjoy a week of quiet relaxation. This year, we headed off to Mexico for the first time. We booked a nice resort through my parents timeshare, and anticipated a fun week of sun and good food.
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.
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.
It shouldn’t come as a surprise that in our house, tacos are a favorite dinner. I would say on average, we have some type of tacos at least twice a month. Sometimes for Taco Tuesday, sometimes not. We change up the main protein in them — our two most favorite types of tacos are our Beef & Potato Tacos and fish tacos.
I made a trio of dips tonight as I was having several people over and every single one was an absolute hit. I had several people say how great this dip was how light and fresh it was.. I used a jalapeno pepper and also used half a white onion and half a red. I made extra of the recipe hence using a whole onion, as I was having so many people round. This is one of the nicest salsa combo’s I have tried. I served this along side your Recipe#369631 and Mandy’s Recipe#403579, Both a big hit as well. Fabulous recipes thanks for sharing CHILI SPICE

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