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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Pico De Gallo Two Ways

on August 5, 2014

 

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Pico de Gallo is referred to as salsa fresco, 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. I’m making some unique tacos tonight by implementing two different types of Pico de gallo as an option for a topping. My neighbor, Lucinda has few beautiful pineapple plants which are ready for harvesting.  You know they’re going to be so sweet and delicious, I knew that I had to make something using, pineapple. I’m also going to make a traditional Pico de Gallo.

Prep Time: 10 minutes
Inactive Prep Time: 15 minutes
Total Time: 25 minutes
Equipment: 2 large mixing bowls, Chef’s knife

Ingredients For Pineapple Pico de Gallo:
3 cups, 1 large pineapple, cored and diced into 1-inch pieces,
1/2 a red bell pepper, diced
1/2 an orange bell pepper, diced
1/2 red onion, finely diced
1 jalapeno, seeded and minced,
1 lime, juiced
1/2 cup fresh cilantro leaves, chopped
1 tablespoon Kosher salt
1 teaspoon of freshly cracked black pepper

Ingredients For Pico de Gallo:
2 pints grape tomatoes, halved
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 cracked black pepper

Directions:
In a large mixing bowl add all the ingredients for each type of Pico de Gallo you choose. Toss to combine. Place in the refrigerator for 15 minutes to chill before serving.

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