Father’s Day is tomorrow. My brother will make his FAMOUS pork ribs on the BBQ, and my husband will grill up some salmon which should go perfectly with one of my favorite side dishes, pineapple-mango pico de gallo. I call it pico de gallo and not salsa, because it’s made up of finely diced, fresh ingredients tossed together rather than something cooked or blended. I must admit, growing up with a lot of authentic Mexican food, I don’t ever recall this type of pico de gallo being served. Perhaps it’s more common in southern Mexico where the food is decidedly more tropical.
All you need is 1 pineapple (fresh, not canned), 1 mango, 1 jalapeño, juice of half a lime, about a 1/3 cup diced cilantro, half a red onion and some salt.
This stuff is perfect for summer! It also goes well with cheese quesadillas, tortilla chips and grilled chicken. You could even try it over vegetarian burritos stuffed with black beans, caramelized onions and cheese.
Here are the very simple steps:
- Cut off the rough exterior of the pineapple, slice it in half lengthwise and cut out the pineapple core.
- Dice the pineapple into small bite size chunks as uniformly as you can.
- Peel and dice the mango.
- Wash the jalapeño, slice it open lengthwise and use a spoon to remove the seeds & veins.
- Dice the jalapeño into very small pieces (half the size of a kernel of corn or smaller) – if you leave them too large, someone will get a larger chunk and yowl from too much heat. If you want it less spicy, try half a jalapeño.
- Dice half the red onion into very small chunks.
- Wash the cilantro and chop it thoroughly.
- Toss the pineapple, mango, jalapeño, cilantro and onion together in a medium sized bowl.
- Squeeze the half lime over the mixture, sprinkle in some salt and toss gently.
- Adjust salt to taste.
- You can also add in some finely chopped red pepper for more color.
- I think this tastes best if it sits a little before serving.
For photos of how to make this pico de gallo, click HERE.