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