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Pineapple Pico

Source of Recipe


From "Nuevo Tex Mex" by David Garrido & Robb Walsh






List of Ingredients



• 1/4 onion, diced
  
• 1 large tomato, seeded and diced
  
• 1 cup diced pineapple
  
• 1/2 cup chopped fresh cilantro
  
• 1 tsp minced habañero chile (or 1 Tbsp habañero pepper sauce)
  
• 2 Tbsp fresh lime juice
  
• Salt
  






Instructions



1. 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.
   
   Makes 2-1/2 cups.
   
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   This sweet-hot variation on classic Pico de Gallo goes well with grilled pork or shrimp.