Pico de Gallo with Fresh Pineapple

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.


Chipotle Cole Slaw

Here’s a quick and easy topping for tacos with a Mexican flare. Cabbage is a great complement to beef and brisket, so the next time you make tacos, consider ditching the lettuce and tomato for a little cole slaw with a kick.


Chipotle Cole Slaw

  • 1 head of cabbage, chopped (or a small bag of cole slaw; save the mayo package for another day)
  • 3/4 c. mayonnaise
  • 2 chipotle peppers, finely chopped
  • ½ tsp Goya Adobo All-Purpose Seasoning
  • juice of ½ lime
  • sea salt to taste

Mix mayonnaise, chipotle peppers, and lime juice in a large bowl. Stir in cabbage and mix until blended. Season with sea salt. Chill; serve with tacos or alongside Mexican food.