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This pineapple pico de gallo is the perfect way to spice up your summer celebration. Is fresh, super easy to make and ready in less than 10 minutes. Besides, there’s not many calories in pico de gallo because is made of fresh vegetables like tomatoes, jalapenos, radishes and onions. And when you throw the pineapple and corn to the mix will add a nice sweet and tangy touch.
My recipe of pineapple pico de gallo also includes corn and radishes. You can add grilled corn, steamed fresh corn or even canned corn.
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Spicy pico de gallo recipe
I am mexican and I like my pico de gallo spicy & hot! But the good thing is that making at home is the best way to control the amount of spicy you add to your receta de pico de gallo. My advise is to test out the spiciness of your jalapenos before you toss them in and also discard the seeds and veins if you don’t enjoy spicy so much.
You can also add pepper and a pinch of ground cumin for a bit different taste, but be careful and always taste before adding anything extra.
Pico de gallo seasoning
The mexican pico de gallo calls for simple seasoning: Lime, salt and cilantro. Those are the 3 principal ingredients that will add flavour to your pico. But I also like to add a little bit of vinegar since I like to make big bunches of pico de gallo and enjoy it through the week. Adding a drop of vinegar helps the mixture to last longer.
Difference between salsa and pico de gallo
One of the most visible differences between a mexican pico de gallo and regular salsa is the consistency and texture. Salsa is typically mashed or pureed while pico de gallo is just chopped.
We recommend to serve this with:
- Chicken Burritos
- Quesadillas made with sourdough tortillas
- Huevos rancheros
- Vegan lentil Tacos
Easy & Ready as in 1, 2, 3!
- Chop all vegetables
- Toss them onto a bowl
- Season, mix, serve.
Chop, chop with this amazing super sharp knife:
How do we make this delicious summer dish
We start by dicing and chopping all our veggies. Sometimes we like mixing different kinds of veggies to the basic recipe of tomatoes, onions and green chilies; like radishes, celery or even a bunch of chopped kale (have you tried it?).
We put everything on a bowl with finely chopped cilantro, then mix and season with lime juice and salt. Next we let sit for half an hour, this makes everything taste better because the juices start releasing and enhance the flavour!
Then we serve as snack with chips or as a side dish over grilled chicken or fish. Adding it sometimes to our burrito filling is more likely something we do the day after and believe me, is extremely addictive!
Pineapple pico de gallo
- 300 gr tomatoes /diced
- 100 gr onions /finely diced
- 350 gr fresh pineapple /diced
- 90 gr sweet corn
- 60 gr radishes /chopped
- 2 jalapenos /diced
- 1 lime /juice
- 2 tbsp cilantro /finely chopped
- 1 tbsp white vinegar
- corn chips
- potatoe chips
- kale carrots or any other healthy oven-roasted chips
- Simply mix together the tomatoes, onion, jalapenos, pineannple, radishes and corn in a large bowl.
- Add lemon juice, vinegar, chopped cilantro and salt to taste. Mix for a minute.
- Let sit all ingredients to let release the juices, then serve with chips.