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.
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