Pico de Gallo-Two Ways is referred to as salsa fresca, a type of salsa. It’s a fresh, chunky, uncooked, and distinctly visible mixture of tomatoes, onions, cilantro, fresh chiles, lime juice, and salt. Traditional salsa has a thinner consistency with more liquid.

Who says pineapple can’t be a Pico de Gallo? We’re having tacos tonight with two different types of Pico de Gallo. The traditional Pico de Gallo with tomatoes and onions, and a pineapple Pico de Gallo. We love having options!

In the notes below, I mention using different types of tomatoes for other applications. The Roma tomato will work perfectly in most cases.

My neighbor, Lucinda, has a few beautiful pineapple plants that are ready for harvesting. You know they’re going to be so sweet. I knew I had to make something using pineapple. I’m also going to make a traditional Pico de Gallo.

This is my Pico de Gallo-Two Ways.

If you want a burst of color in your Pico de Gallo, instead of two pints of red grape tomatoes, substitute a pint of the yellow ones.

Prep Time: 10 minutes
Inactive Prep Time: 15 minutes
Total Time: 25 minutes
Yields: 4 servings (each style of Pico de Gallo)
Equipment: 2 large mixing bowls, chef’s knife, cutting board, 2 serving bowls

Ingredients For Pineapple Pico de Gallo:
3 cups (1 large pineapple, cored and diced into 1-inch pieces), substitute 1 (20-ounce) and 1 (8-ounce) can of drained pineapple tidbits.
1/2 a red bell pepper, seeded and finely diced
1/2 orange bell pepper, seeded and finely diced
1/2 red onion, finely diced
1 Fresno chili, seeded and minced (substitute jalapeno)
1 lime, juiced
1/2 cup fresh cilantro leaves, chopped
1 tablespoon Kosher salt
1 teaspoon of freshly ground black pepper

Ingredients For Traditional Pico de Gallo:
2 pints red grape tomatoes, halved (substitute mixed colored grape tomatoes, halved, or 6 Roma tomatoes, seeded and small dice)
1 Fresno chili, seeded and minced (substitute jalapeno)
1 lime, juiced
1/2 red onion, finely diced
1/2 cup fresh cilantro leaves, chopped
1 tablespoon Kosher salt
1 teaspoon of freshly ground black pepper

Instructions:
In a large mixing bowl, add all the ingredients for each type of Pico de Gallo you choose. Toss to combine. Cover with plastic wrap, and transfer to the refrigerator for 15 minutes to chill before serving.

There you have it, my Pico de Gallo Two-Ways.

Notes:
1) You can choose what type of tomatoes you want to use for the traditional Pico de Gallo recipe. On certain applications, I’ll select Roma tomatoes, seed them, and do a small dice. Refer to the pictures above.

2) There are two nutritional charts, located on the recipe card, for each Pico de Gallo recipe. The 53-calorie count is the traditional Pico de Gallo, followed by the pineapple Pico de Gallo, which has an 80-calorie count.

3) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/