Pineapple Pico de Gallo
This recipe is inspired by a version of “Pico de Gallo” that I used to have at a restaurant called El Paraiso. It was located at the bottom of a beautiful ravine. I think they served quail there too. Anyway, they made this salsa and the flavor is burned into my brain. I loved it!
Ingredients:
- 1/2 fresh pineapple diced
- a bunch of minced fresh epazote or cilantro if you don’t have epazote
- chile serrano to taste
- lime juice, enough to drench all the ingredients
- minced onion
- squirt or two of mezcal (or tequila if you don’t have mezcal)
- squirt of olive oil
- squirt of white vinegar
- salt and pepper to taste
Process:
Mix all the ingredients in a bowl. Let the flavors bind together in the fridge for a while, it tastes better. Enjoy!
Note:
This salsa goes especially well with grilled carne asada or pork with adobo.. But it’s also good with chips.