Pineapple Pico de Gallo Recipe

A Pineapple Pico de Gallo Recipe by Home Style Austin

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
1/2  |  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 1/4 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.

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