Pineapple-Serrano Pico de Gallo

Name: Pineapple-Serrano Pico de Gallo
Prep time: 15 min
Total time: 15 min
Yield: 8 serving(s)
Ingredients: 1 large pineapple, peeled and sliced into 1/2-inch-thick rounds; 2 medium tomatoes, diced; Juice of 3 limes (about 1/3 cup); 1/4 c. olive oil; 1/4 c. finely chopped red onion; 1/4 c. chopped fresh cilantro; 2 serrano peppers, seeded and finely chopped; 1 tsp. sea salt; Tortilla chips, for serving

By Anthony LamasPublished: Apr 5, 2012

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Romulo Yanes

Yields:

8 serving(s)

Prep Time:

15 mins

Total Time:

15 mins

Cal/Serv:

157

This salsa recipe comes courtesy of Anthony Lamas, chef-owner of Seviche in Louisville, Kentucky.

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Ingredients

1 large pineapple, peeled and sliced into 1/2-inch-thick rounds
2 medium tomatoes, diced
Juice of 3 limes (about 1/3 cup)
1/4 cup olive oil
1/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro
2 serrano peppers, seeded and finely chopped
1 tsp. sea salt
Tortilla chips, for serving

Directions

1. Step 1On a medium-hot grill or a grill pan over medium-high heat, grill pineapple until lightly charred, 2 minutes per side. Refrigerate until chilled, about 45 minutes.
2. Step 2Core grilled pineapple rounds and dice. In a medium bowl, combine pineapple with remaining ingredients, except tortilla chips, and refrigerate to let flavors marry, about 30 minutes. Serve with tortilla chips.

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