Makes 2-1/2 cups
This is a sweet-hot variation on classic Pico De Gallo. It's a summery salsa that goes well with grilled pork or shrimp.
1/4 onion diced
1 large tomato seeded and diced
1 cup diced pineapple
1/2 cup chopped fresh cilantro
1 teaspoon minced habanero chile or 1 tablespoon habanero pepper sauce
2 tablespoons fresh lime juice
Combine all the ingredients in a bowl, including salt to taste. Mix well and refrigerate for 15 minutes to allow the flavors to blend before serving.
By David Garrido and Robb Walsh
Full-color photographs and illustrations throughout
Recipe Reprinted by permission.
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- Cookbook Profile Archive
This page created 1998 and modified September 2007