Pico de Gallo-Two Ways

Pico de Gallo Two Ways (12)

Pico de Gallo Two Ways (11)

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. 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. We love having options!

My neighbor, Lucinda has a few beautiful pineapple plants which are ready for harvesting. You just 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.

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Limes

Red Onion

Diced Red Onion (2)

Cilantro

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Pico de Gallo Two Ways (2)

Pico de Gallo Two Ways (3)

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

Pico de Gallo Two Ways (5)

Pico de Gallo Two Ways (4)

Pico de Gallo Two Ways (7)

Pico de Gallo Two Ways (6)

Pico de Gallo Two Ways (9)

Pico de Gallo Two Ways (8)

Pico de Gallo Two Ways (1)

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Pico de Gallo Two Ways (10)

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Prep Time: 10 minutes
Inactive Prep Time: 15 minutes
Total Time: 25 minutes
Yields: 4 cups of each Pico de Gallo
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 (substitute 1 (20-ounce) and1 (8-ounce) can of drained pineapple tidbits)
1/2 a red bell pepper, seeded and finely diced
1/2 an 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 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 ground black pepper

Directions:
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, transfer to the refrigerator for 15 minutes to chill before serving.

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

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