“fresh tomato salsa recipe common sense fresh green tomato salsa recipe”

“I made this salsa when I was in Maryland last summer for the first time. My brother and his wife, my two children and myself absolutely fell in love with this change of pace recipe. I have been asked to make it again when I return for another visit.”
I’m Julie Wunder… Emmy award-winning former WLOS meteorologist. Fitness enthusiast. Vegetarian & pescatarian foodie. Wannabe fashionista. Lover of travel, adventure and fun. Blogger at Running in a Skirt… where my goal is to help YOU live a happier, healthier life!
We served this Pineapple Mango Salsa at a recent family party and so many of our guests commented on how delicious it is!  They also asked for the recipe – so that’s another good reason to share this fantastic salsa as a standalone recipe post!
You can serve this easy peach salsa on salty tortilla chips, and it is complete perfection as an appetizer. It would also be fantastic on some fish tacos! I think I need to work that into my meal plan for later this week.
After trying several kinds of store bought salsa, from the pasty kind to the “fresh” chunky pico de gallo, Tina still found something to be desired. So, I decided to try to put together the salsa her tastes buds were clamoring for. Unless you use a food processor, salsa (in this case, a chunky Mexican style salsa cruda) requires quite a bit of slicing. It’s a good thing I find cutting to be stress relieving after a long day at work.
Think of these as the foundation for any number of great summer dishes. These sweet gems pair perfectly with cured meats that you can spoon over torn bread and top with a little Dijon mustard. They work double-duty as a final flourish spooned over our irresistible homemade Buttermilk Ice Cream. Or, make a simple peach shortcake by sandwiching the peaches in a warm scone with sweetened whipped cream. If you prefer, you can swap in any summer fruit, and 1 tablespoon of chopped fresh basil or 1 teaspoon of chopped fresh rosemary for the thyme, if desired.
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.
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Serve room temp salsa cruda over hot noodles (do not cook the salsa!). For a more Italian flavor, replace the cilantro with fresh oregano. I have both in my garden so I just go with whichever mood I’m in.
Can mango be blended w/another fruit, and/or maybe sour cream to make dip or salad dressing? Yrs ago I made mango & cherries chutney, but never tried blending, am not sure how well mangoes keep consistency. 
Great salsa recipe! I’ve been experimenting a lot more with fruit salsas, but I haven’t tried peaches yet. This looks fantastic! Sent tons of foodie love your way…and your salsa is being featured tonight at #FoodieFriDIY! 🙂
This recipe is close to the one my father used to make…he would also add some cumin, use key lime juice, yellow spanish onions if available and roma tomatoes. I never cut the seeds out of the jalapinos and even use a mix of peppers to give it some kick.
Editor’s note: Chef Roberto Santibañez, the chef/owner of Fonda in Brooklyn, New York shared this recipe as part of a festive taco party menu he created for Epicurious. He recommends serving this salsa with his Carnitas or Carne Adobada Tacos .
Yes, the pico can get watery, especially when it’s left for awhile. I typically try to only make enough for one sitting, since the next day it can be quite watery. If you make it and consume it within a couple of hours (letting it sit for at least a little while so the flavors can meld), that is typically your best bet. And using a slotted spoon of course helps when it’s a bit too watery 🙂
This fresh, crisp “salsa cruda” bears little resemblance to the cooked, jarred salsa you’re probably used to. Super-tasty when summer vegetables are at their freshest and best, it’s delicious served with crisp tortilla chips; or used as a dip for grilled flatbread.
The salsa is beautiful. I saw your comment about “healthy corn tortilla chips”. I use regular tortillas to make my chips. What is the health benefit from the brand you are using? Also, are ‘regular’ tortillas not good for you? Thanks.
The fruity salsa is flavored with red onion, cilantro, peppers, and a little garlic. It is excellent with pork chops, chicken, fish, and seafood. It’s especially good with seared or grilled tuna or chicken.
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.
I’ve had this recipe before prepared by a friend. I just didn’t know that it’s called pico de gallo. Until now, I just of it as my usual salsa. While TexMex dishes aren’t too common where I come from, I certainly enjoy this salsa treat with my Nachos. This combination is usually what I have every time I fancy myself going to a Mexican-themed restaurants here. But reading through the recipe, I think my lack of kitchen skills will do just fine making this on my own! Now time to buy some tortilla chips.
Then squeeze the lime juice right in. I use a spoon to ream the limes, because my citrus reamer was commandeered by two boys under the age of eight who happen to live under my roof. I believe it’s at the bottom of our pond, providing a safe haven for minnows.
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Happyboomernurse, it’s always nice to hear from you. How nice you have generous, garden-growing neighbors! What I wouldn’t do to get my hand on some of those tomatoes right now. : ) Enjoy the pico de gallo and I hope you have a chance to tell me about the variations you try. Thanks for the votes! Enjoy your Sunday, Gail.
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I love Pico, and this is an excellent choice. For family we frequently use green bell peppers instead of Serrano or hot peppers. The kids and non heat lovers enjoy it. I do not think it keeps well. It is a fresh salsa…
The pineapple and mango are cut into small pieces. While you can use a pineapple corer, I usually just use a sharp knife. I start by cutting off the top, bottom, and outside of the pineapple. Then, I cut the pineapple lengthwise around the core. This gives you large pieces of pineapple that you can cut into smaller cubes.
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!
You can serve your homemade pico de gallo immediately, or store it in the fridge for a while too. I’ve found sometimes letting it sit for a while improves the flavors as they have a chance to meld. You’ll want to eat it within a couple days, though. And keep in mind the peppers often increase in heat a bit the longer it sits.
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 little 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.

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