Pico de Gallo-Two Ways
Pico de Gallo is referred to as salsa fresca, a type of salsa.
Equipment
- 2 mixing bowls Large
- 1 chef's knife
- 1 cutting board
- 2 serving bowls
Ingredients
Ingredients For Pineapple Pico de Gallo:
- 3 cups pineapple 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 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 tbsp Kosher salt
- 1 tsp black pepper Freshly ground
Ingredients For Traditional Pico de Gallo:
- 2 pints red grape tomatoes Halved (substitute mixed colored grape tomatoes).
- 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 tbsp Kosher salt
- 1 tsp black pepper Freshly ground
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 picture above.
2) There are two nutritional charts for each Pico de Gallo. 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.