On Fridays, our family often enjoys a pre-dinner appetizer while we relax from a hectic work and school week. Chips and salsa are a mainstay in this Texas household, as is good, fresh pico de gallo.
This recipe calls for fresh pineapple, but it’s just as good with fresh mango. Serve it cold with tortilla chips or as a topping for grilled chicken.
Pico de Gallo with Fresh Pineapple
- 1 whole pineapple, peeled and diced
- 8 Roma tomatoes, diced
- ½ white onion, diced
- 1-2 Serrano or jalapeño peppers, minced
- 1 garlic clove, minced
- 2 Tbsp olive oil
- 2 Tbsp vinegar
- juice of 2 limes
- ½ -1 tsp Adobo seasoning
- Handful of cilantro, chopped
In a medium sized bowl, combine all ingredients except cilantro, stirring to blend. Toss in chopped cilantro. Serve chilled with tortilla chips.