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

2014-08-05 15.15.00 2014-08-05 15.01.26


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
Equipment: 2 large mixing bowls, chef knife
3 cups, 1 large pineapple, cored and diced into 1 inch pieces,
1/2  each red and orange bell pepper diced
1/2 red onion diced, divided into 2 large bowls
2 pints of grape tomatoes, halved
2 jalapenos, seeded and minced, divided into 2 large mixing bowls
2 limes, juiced, divided into 2 large mixing bowls
1 cup fresh cilantro leaves, divided into 2 large mixing bowls
2 tablespoons Kosher salt, divided into 2 large mixing bowls
2 teaspoons of freshly cracked black pepper, divided into 2 large mixing bowls

In 1 large mixing bowl add the diced pineapple chunks and diced red and orange bell pepper. In the other bowl, add the halved grape tomatoes. Add the divided amounts, of the rest of the ingredients, into each of the bowls. Toss to combine, cover with plastic wrap and refrigerate.


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