Tropical Pico De Gallo

Check out my recipe for tropical pico de gallo. This stuff is really good on anything. Put it on chicken tacos, fish, shrimp, burgers or even just eat it with tortilla chips. You can put more or less of whatever ingredient and make it to your own personal taste. You really can't screw it up. I'll be putting it on top of some pan fried snapper tonight!


Ingredients:

3-4 Plum Tomatoes (about 1- 1¼ cup when seeded and chopped)
1 Hass Avocado
Fresh Pineapple or Mango (both if you want) I use about equal parts avocado to fruit
¼ Cup Finely Chopped Red Onion
1 Tablespoon Minced Garlic
1 Tablespoon Minced Jalapeño pepper (more if you want it spicier)
1 Lime
1 Handful of finely chopped cilantro
Salt and Freshly Ground Pepper to Taste

Cut each plum tomato in half and scoop out the seeds with a teaspoon before dicing. Cut the tomato, pineapple and avocado into equal sized pieces and add them all to a large bowl. When cutting the avocado, immediately squeeze the juice of half a lime on it to prevent the avocado from oxidizing and turning brown. Click Here for a little video on how to cut an avocado if you are unsure how.  Make sure you really mince the garlic and jalapeño because no one wants to crunch into a big chuck of either. Add the finely chopped red onion and cilantro. Mix it all together with a rubber spatula. Add salt and pepper and the rest of the lime to taste. I also add a bit of the pineapple juice left in the bottom of the container because I buy it pre cleaned and cored.  Be sure to let it sit for at least 15 minutes so the different flavors have time to marry.

Try it on my zesty ranch chicken tacos! Make the tacos as directed on the box, but instead of using the entire seasoning packet use about a quarter of it mixed with a 3/4 of a packet of Hidden Valley Spicy Ranch Seasoning Mix. It looks like this and can be found in the dressing aisle of any supermarket. Then, just add a little sour cream, shredded queso fresco and top with the pico. Yum!