Pineapple Pico de Gallo Salsa Recipe
Pineapple Pico de Gallo is perfect for steak tacos, fish tacos, and grilled pork steak. These are a few ideas where you can use it.
This salsa is usually made only with tomato, onion, and peppers, plus lime-juice and cilantro. I have given it a little twist by adding pineapple. The combination of the fresh tomatoes, the spiciness of the peppers, plus the tart and sweet flavor of the pineapple combine perfectly in this Pineapple Pico de Gallo salsa.
Now, in Mexico the combination of chopped or finely diced tomatoes, onions, peppers, cilantro and lime juice is called “Salsa Mexicana,” and “Pico de Gallo” is a fruit salad or cocktail in the state of Jalisco.
The fruit salsa is known as “Pico de Gallo” prepared with jicama, oranges, and peanuts. Pico de Gallo means “Rooter’s beak
Somehow, the name “Pico de Gallo” is given to the Salsa Mexicana, and even though I search in several old books about why or how that happened, I couldn’t find anything related to it to share with you.
For this recipe, I used Serrano peppers, but I know some of you may find them hard to find. Use jalapeños or if you like spicy salsas, use one Habanero pepper instead of the Serrano.
Nowadays home cooks in Mexico are getting more adventurous mixing other ingredients to enhance the flavors of everyday dishes, like this salsa. I hope you enjoy it, you might be surprised to see how tasty it is.
Pineapple Pico de Gallo Salsa and the Benefits of eating Pineapple
Before you go to make your salsa, let me tell you that Mexico is among the top ten Pineapple producers in the world and most of these pineapples come from the States of Jalisco, Tabasco, Veracruz, Oaxaca and Quintana Roo.
Some of the health benefits of pineapples are that they are a good source of fiber and they have a high amount of vitamin C and manganese. And if you are trying to lose weight, as must of the fruits, Pineapples are fat-free, cholesterol-free and very low in sodium.
But besides all the health benefits, be aware, there are some side effects related to eating too much Pineapple, like nausea, skin rash and even vomiting.
How to make Pineapple Pico de Gallo Salsa
DIRECTIONS:
- Slice tomatoes in half and with a sharp knife remove the seeds. Then diced finely. Place in a bowl. (Please check the ingredients list below)
- Cut the Serrano peppers lengthwise, remove veins and seeds with a knife and chop finely.
- Mix tomato, peppers, onion, cilantro, and pineapple in the bowl, add the lime juice, and season with salt.
Don’t forget to always use a sharp knife to prepare this type of salsas. I love the Wusthof knives.
Pineapple Pico de Gallo Salsa
Ingredients
- 2 Plump tomatoes
- 2 Serrano peppers
- ½ cup finely chopped onion
- 1/3 cup chopped cilantro
- 1 cup diced pineapple
- ½ Tablespoon lime-juice
- Salt to taste
Instructions
- Slice tomatoes in half and with a sharp knife remove the seeds. Then diced finely. Place in a bowl.
- Cut the Serrano peppers lengthwise, remove veins and seeds with a knife and chop finely.
- Mix tomato, peppers, onion, cilantro, and pineapple in the bowl, add the lime juice, and season with salt.
Nutrition
Buen Provecho!
Mely,
More recipes:
Ancho-Arbol Chile Pepper Salsa
Quick Fish Fillets with Parsley Sauce
Creamy Jalapeño Salsa Recipe
I’ve noticed in some of the recipes as in what I learned while being in a Mexican family , they used a lot of cumin in roho chili 🌶 I just wanted to ask also if there’s a recipe for corn tamales!! Your really the only one who has it closer to real Mexico!!! Thank you!!
Hello Betsy,
Even though cumin is used in Mexican Cuisine, it is not used too often or in the amounts used in the Tex-Mex cuisine. Personally, I really use it, mostly when cooking dishes from the northern region of Mexico. There are several recipes for tamales in the blog. Thanks a lot for your kind words.