Description
A refreshing and zesty Pineapple Pico De Gallo combining sweet pineapple, tangy tomatoes, spicy jalapeno, and fresh cilantro. This easy-to-make salsa is perfect as a dip with tortilla chips or as a vibrant topping for tacos, grilled meats, or salads.
Ingredients
Produce
- 3 cups diced pineapple
- 4 roma tomatoes, seeds removed and finely chopped (about 2 cups)
- 1 cup packed finely chopped cilantro
- ¾ cup finely diced red onion
- 1 jalapeno, finely chopped, seeds removed
- 2 limes, juiced (3 tablespoons juice or more)
Pantry
- ½ teaspoon salt, or more to taste
- ¼ teaspoon black pepper, to taste
- Tortilla chips for serving (optional)
Instructions
- Combine Ingredients: Add the diced pineapple, chopped roma tomatoes, cilantro, red onion, and finely chopped jalapeno into a large mixing bowl, ensuring all the fresh flavors are evenly combined.
- Add Seasonings: Squeeze the juice of two limes over the mixture, then sprinkle in the salt and black pepper. Toss everything together thoroughly to distribute the seasonings.
- Marinate: For best flavor, cover the bowl and let the salsa marinate in the refrigerator for at least 15 minutes, or up to several hours. This resting period allows the ingredients to meld beautifully.
- Serve: Serve chilled or at room temperature alongside tortilla chips, or as a fresh topping on your favorite dishes.
Notes
- Adjust the jalapeno quantity depending on your preferred spice level.
- Removing jalapeno seeds reduces heat but adds some flavor; include seeds if you want more spice.
- Letting the salsa marinate enhances the flavors significantly.
- This salsa pairs wonderfully with grilled meats, fish tacos, or simply as a dip.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mexican
