Pineapple Habanero Pico de Gallo

Welcome back to QCK!

Today’s recipe is a quick, easy, salsa perfect for all the produce that’s going to be popping up in gardens in the coming weeks. It’s a really delicious twist on a classic snack. The citrusy pineapple paired with the hot hot hot habanero makes this Pico de Gallo the perfect mid-day pick me up.

Pico de Gallo is normally a no-cook salsa, which is great for the hot weather we’ve been experiencing lately. If you’d rather go the no-cook route, this turns into a quick, 10 minutes recipe that’s still packed with flavor.

However, I chose to roast my pineapple and habanero because they get nice and caramelized, bringing out the natural sugars within the ingredients. It adds a sort of depth to the dish that I love.

I leave the tomato and onion raw because I love the bright, fresh flavors they bring to the table. The acidic tomatoes bring a balance to the sweet and spicy.

Substitutions and Add Ons

  • Tomato can be substituted with tomatillo, I prefer to roast tomatillo with the pineapple and habanero.
  • Red Onion can be replaced with yellow onion.
  • Pineapple can be substituted with raw mango.
  • Habanero can be substituted for jalapeño or Serrano.
  • You can also add black beans, sweet corn, mango, garlic, cumin.

Recipe

Prep: 15 MinBake: 20 MinDifficulty: EasyCategory: Appetizer

Ingredients

  • 1/2 Pineapple
  • 2 Habanero Peppers
  • 2 Tbsp Canola Oil
  • 4 Large Tomatoes, seeds removed and diced
  • 1/2 Red Onion, small diced
  • 1/4 C Cilantro, finely chopped
  • 2 Tbsp Lime Juice, about 1 lime
  • 1 Tbsp Extra Virgin Olive Oil
  • Salt and pepper to taste
  • Corn Tortilla Chips, for serving.

Directions

  1. Preheat oven to 425°F.
  2. Cut the pineapple in half, remove the core and place on a parchment lined sheet tray.
  3. Cut the habaneros in half and remove the seeds, place on the same sheet tray.
  4. Brush the pineapple and peppers with canola oil and sprinkle with salt and pepper.
  5. Place in the oven for 20-25 minutes, flipping half way through, until everything begins to caramelize and soften.
  6. Cool to room temperature before using.
  7. In the mean time, prepare the tomatoes, onion and cilantro and combine in a medium mixing bowl.
  8. Once fully cooled, finely dice the pineapple and habanero, add to the tomato, onion and cilantro.
  9. Add lime juice, olive oil, salt and pepper. Mix well and season as needed.
  10. Set aside for 10-15 minutes to allow all the flavors to marinate.
  11. Serve with corn tortilla chips.

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