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  • Joe Reider, Realtor

Pineapple Pico de Gallo Recipe


Sweet and spicy never tasted so good!

Here’s another fresh and tasty party pleaser. This makes a hearty bowl large enough for a party for up to 12; cut quantities in half if dining in smaller packs.

Ingredients:

1  |  Fresh Pineapple (the whole “enchilada”, cut into bite-sized pieces) 3-4  |  Roma Tomatoes ½  |  Red Onion 3  |  Jalapeño Peppers (remove seeds if you prefer) 3  |  Serrano Peppers 5  |  Limes, Juiced 4  Cloves  |  Garlic, Finely Chopped or Pressed To Taste  |  Salt To Taste  |  Cilantro, Chopped Tiny Splash  |  White Vinegar


What To Do:


1. Finely cut / combine the first nine ingredients into a medium-sized bowl.

2. Add in a ¼ cup or less of vinegar, to preserve.

3. Chill if desired for about an hour. Serve with your favorite chips* and enjoy.

* I prefer Beanitos Black Bean chips available at most H-E-B markets.

~ Joe Paul Reider

Home Style Austin Founder Austin Realtor® Keller Williams Realty, Inc. Email: JoePaul@KW.com Mobile: 512-222-3302 Web: JoePaulReider.KW.com