“fresh simple salsa recipe baja fresh tangy salsa recipe”

“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.
You can make perfect, fresh summer peaches even better by cooking them into a juicy, pecan pastry-topped cobbler. This recipe is literally packed with peaches—about 16 cups of them—and it makes enough to feed a crowd. This Pecan-Peach Cobbler is great for family reunions. You’ll love it served either warm or cold, and either way it only tastes even better with sweetened whipping cream, a scoop of vanilla ice cream, or both. Since this recipe packs in the great tastes of peaches and pecans, it is like having a true taste of the South with every mouthwatering bite.
TAGS:  Appetizers / Soups / Salads | Cookout | Cookout Appetizers / Soups / Salads | Mexican | Mexican Appetizers / Soups / Salads | Vegan | Vegan Appetizers / Soups / Salads | Dinner | Appetizers / Soups / Salads  Dinner |
I’ve made this several times, and we have really enjoyed the blend of flavors. Today, I made it ALMOST exactly the same (nectarine instead of peach, and agave syrup instead of sugar) but I made a hot version! Sauteed the onion, jalapeno, and nectarine in a little olive oil, added s/p, lemon juice, fresh parsley and finished with a pat of butter off the heat. Served over grilled boneless chicken breast that I’d marinated in apricot brandy, canola oil, and parsley. #Actually put about a tablespoon or so of the marinade into the “salsa” as well, and cooked off the alcohol). Served over basmati rice with some sauteed zucchini….fabulous!
It is safe to freeze fresh, uncooked salsa, but I wouldn’t recommend it. The texture will change leaving it quite mushy. tomato peel would separate and be tough compared to all the other ingredients. It would be okay to add to soups or sauces but it wouldn’t be great for salsa and chips.
It’s so hot here, and the bad news is that it’s only June. What am I going to do a month from now? I’ll be fanning myself and eating frozen grapes and floating in a cool bath just to survive. I wasn’t cut out for this. I belong on the frozen tundra.
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.
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Full of fresh summer ingredients, this mild, simple summer peach salsa is great on chips, on tacos, on fish… it’s slightly sweet, tangy, and pairs well with spicy, warm flavors. It’s healthy, gluten-free, vegan, raw, and low-fat, and it’s mild flavor makes it kid friendly.
Also known as fresh salsa, salsa fresca or Mexican salsa, Pico de Gallo is one of our favorite ways to enjoy summer’s bounty. Fresh tomatoes are the star player in this dish, so flavorful tomatoes are important for the best quality salsa. Heirloom tomatoes are a particularly welcome addition, as are other garden-fresh or homegrown varieties. Nothing says summer like steaks on the grill, dinner under the stars and a big bowl of Pico de Gallo!
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.
Well this certainly seems like something nice that would really put the wraps on the summer time here. I am hoping that the hot weather is coming to an end, but I do love a good salsa so this is how I will send it out. I love to see a lot of cilantro here, too, and I might just need to add more. I might also try some black bean and corn if I have them, but who knows. Thanks for sharing.
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.
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.
We managed to dodge the first few sales guys, but soon realized that the closer you got to the exit, the more aggressive the sales people would become. Several of them stalked us around the room, corralling us like cattle, until we had no choice but to stop at a particular desk. At one point, when I tried to walk away to see if I could at least see where the exit was, another sales rep grabbed my arm and told me to go back to the desk.
I take my salsa very seriously. Similar to this restaurant style Chipotle Salsa, it needs to be fresh, perfectly spicy and topped with a splash of lime juice. These things are very important and seeing as how I call for fresh pico de gallo is 2387429834% of my recipes, it was high time I post my perfect pico!
And the best part? This salsa really goes on anything. Try it on tacos, scrambled eggs, tortilla chips, burritos, enchiladas or even a burger! As I sit typing this I am absolutely salivating at the idea of a juicy burger topped with this sweet and spicy salsa. I think I might have an idea for my dinner tonight!
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An amazing pico de gallo recipe is essential for tacos and dipping chips in. The lively combination of tomatoes, onion, and cilantro enhances everything from grilled chicken to quesadillas. Don’t forget to pair with a homemade Guacamole recipe.
 Well, we’re kind of in that stage with Myla right now….and we have a wedding coming up this weekend. Not just any wedding, but my amazing friend Tanya’s wedding…..one of the last of my friends to get married. Needless to say, I’d love a little time away from her! Luckily, my parents will be there, ready to help. And with a little luck, any time I do have away from her will be mostly amazing (and only a little bit nerve racking!!)
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 richness and sweet fruitiness. What balance this dish has. You’ll revel in every mouthful.
I love pico de gallo, especially on tacos and burritos. The New England winter is getting to me, but soon enough I’ll be sitting on my back deck with my flip flops on and a margarita in my hand. Summer can’t get here soon enough.

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