Vamos a cocinarla a fuego medio hasta que se poche y se dore un poco, para lo que iremos removiendo de vez en cuando para que no se nos pegue. Cuando esté blandita la cebolla vamos a echar un poco de pimienta negra recién molida e iremos agregando los cuatro tipos de quesos troceados, para que se vayan fundiendo más fácilmente. Lo hacemos a fuego medio-suave, para que se vayan mezclando poco a poco y no se nos quemen.

Had some tomatoes from the Albuquerque grower’s market at their peak (and perhaps a tad beyond). Made the recipe as written except for an extra 3rd serrano (seeds, ribs, and all), 3 large and very fresh garlic cloves, and one chipotle en adobo. It’s cooling in the pan on the stove as I write, but I can already tell this is my new “signature” salsa. Hot diggity!
And when you’re hosting a party, have you ever noticed that the chips and salsa are the first foods to disappear? No matter how many fancy side salads, dips, or canapés folks set out, the chips and salsa are inevitably the most popular. You just can’t go wrong with the simple combo, and today I’ve upped the game. With a fresh and easy homemade salsa, you’ll never go back to the jarred store-bought version again!
While this recipe can be made any time of the year, I decided to dress up my roll-ups for the holidays! With clever stacking and a few “ornaments,” I made a roll-up Christmas tree! It’s fun to do, and the festive presentation will make this appetizer even more appealing to your holiday guests. Let me show you how quickly the roll-ups come together, plus my ideas for serving them.

Update: Because I was paranoid about the peppers, I actually could have upped them a smidge. OTOH, right now it has a gentle heat which won't burn you out after a couple bites. I did lie though. I omitted the celantro because I am one of those whose tastebuds interpret it as soap. Something tastes like it needs a little more of something, but possibly I mis-measured because the taste is wonderful..I might not whirl the tomatoes quite as much next time though. Boy, this a long comment to basically say Brava.


I like to keep a big jar of the homemade salsa in my refrigerator for up to a week. I serve the chips and salsa with quick weeknight dinners like quesadillas or tacos, and Keith loves them as a side with his sandwiches at lunch. The kids even dip veggies in the salsa for afternoon snacks. I’m not exaggerating when I say that this is truly a kitchen staple — whether we’re hosting a party or not!
1.Así decapitan a la turista noruega los fanáticos musulmanes de Marruecos: "¡Enemigos de Alá!" 2.'Antena' 3 comienza el año con un terremoto: fulmina por sorpresa a Susanna Griso 3.La terrible 'otra hipótesis' que maneja la Guardia Civil sobre lo ocurrido con Julen 4.La foto internacional que hunde a Pedro Sánchez y que avergonzó a los neoyorquinos 5.Griso hace un comentario asqueroso para atacar a VOX y se lleva un palo soberbio de un tertuliano 6.La obscena razón familiar por la que Ferreras y laSexta ocultan los EREs de Susana Díaz 7.Carta de Santiago Abascal a Pablo Iglesias: "Lo tienes crudo" 8.Alfonso Ussía hiela la sonrisa de Pedro Sánchez con un espeluznante vaticinio penal y deja al PSOE de cobarde supino 9.La terrible verdad del niño Julen que hiela la sangre a los equipos de rescate 10.Unas golpistas declaraciones de Julia Otero en laSexta hunden a Onda Cero y Atresmedia 11.Edurne salta al escenario sin bragas, a lo loco y con un escote de infarto 12.El brutal reencuentro entre la Infanta Cristina y doña Letizia: "eres una impresentable" 13.Ridículo internacional de Begoña Gómez por su petición a los Trump y la bronca de la Casa Blanca 14.La Casa Real estalla por juerga nocturna de la Reina Letizia con periodistas de Podemos 15.Otra pelea entre Doña Sofía y la Reina Letizia deja la Familia Real rozando la tragedia
Let sit. After you combine the Pico de Gallo ingredients in a bowl, let them sit at room temperate in order for the flavors to meld together.  If you taste it right away, I guarantee you will be disappointed. The salt draws out the flavor from the tomatoes, which we desperately want in this recipe.  Sitting also tones down the raw onion as it mingles with the lime.  Give your Pico de Gallo at least 30 minutes for the magic to happen
And when you’re hosting a party, have you ever noticed that the chips and salsa are the first foods to disappear? No matter how many fancy side salads, dips, or canapés folks set out, the chips and salsa are inevitably the most popular. You just can’t go wrong with the simple combo, and today I’ve upped the game. With a fresh and easy homemade salsa, you’ll never go back to the jarred store-bought version again!
Devein jalapenos. The ribs and seeds carry the most heat in peppers, so we are going to remove them but you can always add in some seeds later (as previously discussed).  To devein your jalapeno(s), cut the stem off then cut the jalapeño in half lengthwise.  Scoop out the seeds with a spoon or pairing knife.  If there is still white rib remaining in some places, then slice it out.  Take care to dice the jalapenos finely so the heat is evenly distributed throughout the Pico d Gallo.  Never touch your eyes when dealing with peppers!
It’s all in the tomatoes… or more accurately, in how you prepare them! When making homemade Pico De Gallo, I prefer to core and remove the seeds from the tomatoes to keep the salsa from getting soupy. The salt will continue to draw out the natural juices from the tomatoes, so you’ll always end up with a juicier Pico De Gallo than when you started. If you were to keep the juiciest parts of the tomatoes, add lime juice and add the salt which will draw out even more juices, you’ll end up with a much more watery salsa than intended. It’ll still be delicious and enjoyable, just not quite the right consistency.
I was really nervous about this recipe I searched and searched and searched this is the one I decided to do. There were a lot of reviews but most of them said all looks good all got to try this I wish they would only post if they did make it there was a couple that said it was fantastic taste was good so I chose this one. This recipe is amazing if you want restaurant style salsa you need to try this one in my portion I put one Serrano No Seeds no ribs in everybody else’s portion to whole Serrano’s. You have to try this recipe it is truly truly truly amazing and so delicious
The Spanish name for this salsa means "rooster's beak," and originally referred to a salad of jicama, peanuts, oranges, and onions. But today, whether you're in Minneapolis or Mexico City, if you ask for pico de gallo, you'll get the familiar cilantro-flecked combination of chopped tomato, onion, and fresh chiles. This tart, crisp condiment (also known as salsa Mexicana) has become so common on Mexican tables that it seems like no coincidence that its colors match those of the national flag. Besides finding firm ripe tomatoes and seeding them, the key to this salsa is adding plenty of lime juice and salt, and not skimping on the chiles. Because without a burst of acidity and heat, you're just eating chopped tomatoes.
One thing though, I have never heard of simmering it. I switch up making mine to where I add all ingredients into a food processor and process until well mixed and chopped and then serve, or I only place the tomatoes and spices in the food processor and process until well chopped and then add the finely chopped onions, jalapenos and cilantro and then mix manually until all is well mixed. This makes for a chunkier salsa, and again I serve immediately.
Devein jalapenos. The ribs and seeds carry the most heat in peppers, so we are going to remove them but you can always add in some seeds later.  To seed and devein your jalapeno(s), cut the stem off then cut the jalapeño in half lengthwise.  Scoop out the seeds with a spoon or pairing knife.  If there is still white rib remaining in some places, then slice it out.
The addition of fresh onions give this pico de gallo recipe the perfect zing, and the lime helps add freshness while jalapenos add the perfect bit of heat. If you aren’t a big fan of spice be sure to remove all of the membranes and seeds from your jalapenos! This recipe tastes best after it sits for about 20-30 minutes, so the flavors can really blend!
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