This Mango-Pineapple Pico de Gallo Salsa is easy to make and tastes as fresh as summer with the inclusion of mango, pineapple, red bell pepper, jalapeno pepper, tomatoes, and lime juice.
A cool, perfect combination of sweet & spicy variations of pico de gallo. Serve with tortilla chips or over-grilled chicken or fish.
Mango Pineapple Pico de Gallo Salsa
Ingredients:
For a faster and easier salsa, you can get most of the ingredients of this salsa in the produce department already cut into cubes or spears.
Pineapple - 1 can of pineapple tidbits, or you can use 2 1/2 cups of fresh-cut pineapple cut into small cubes.
Mangos - 2 ripe mangoes, peeled and cubed. Ripe mangoes feel soft when given a gentle squeeze and when a sweet, fragrant scent emanates from the stem end of the fruit.
Red Bell Pepper - Bell peppers are best when they are thick-walled and juicy, so they should feel heavy for their size. Avoid bell peppers with soft or sunken areas, slashes, or black spots.
Tomato- I use plum tomatoes for this recipe but any tomato will work. Deseed tomato by cutting it in half, and with a spoon scoop out the seeds. Tomato seeds and their surrounding gel contain a lot of liquid, and that extra liquid can mess with the texture of the salsa.
Red Onions- Red onions are most often used in salads, salsas, and other raw preparations for their color and relatively mild flavor.
Cilantro- The word “
Jalapeños- The older the pepper, and the more stress the plant has been under, the more white lines you'll see, and the hotter the pepper will be.
The smoother the pepper, the younger, less stressed, and milder it is
Lime juice - One lime produces about 2 tablespoons of juice. I use this handy tool for squeezing fresh lime juice
Olive Oil - I use Extra-virgin olive oil, but any light olive oil is great for this Pico de Gallo salsa.
Salt to taste
Suitable for gluten-free and vegan diets.
