Pineapple Pico de Gallo Salsa
This versatile pineapple pico de gallo salsa can be served as a side, appetizer, or as accompaniment for your favorite taco recipe.
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(about 2 pounds)
Wash, dry, and cut the pineapple in half lengthwise. Lave the stem attached (read note1).
Cut through the flesh in a grid pattern making sure you don't cut through the sides or bottom of the pineapple.
Cut around the edges too then use a spoon to scoop out the fruit chunks.
Chop the pineapple chunks into small bits and set aside along with the juices released.
Place the two pineapple shells in the refrigerator until needed.
Add tomatoes, onions, chilies, and fresh cilantro to a mixing bowl along with diced pineapple.
Add first the juice of one lime (you can add more later) and season with salt. Mix to combine everything.
Adjust salt and lime juice to taste, if you want, add more chilies too.
Chill the salsa in the fridge for 15 minutes.
When ready to serve, fill the pineapple shells with the pico salsa and bring them to the table.
I like to cut the pineapple in half instead of 1/3 – 2/3 because this way I can have 2 pineapple bowls and place them on two sides of the table, so my guests can access easily the bowl.
Don’t discard the seeds and core of tomatoes, this salsa needs some juice to be such (otherwise is just a salad).
Add a little bit of vinegar for a tangy kick. Vinegar also helps the salsa to last longer.
Don’t discard the juices left when you cut the pineapple, those add more juiciness and flavor to the salsa.
Test out the spiciness of your jalapeño peppers before you toss them in and also discard the seeds and veins if you don’t enjoy spicy so much.
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