Pineapple Pico (May 1998)
This is a sweet-hot variation on the classic pico de gallo of onion, tomato, cilantro, and serranos.
1/8 onion, diced
1 small tomato, seeded and diced
1/2 cup diced fresh pineapple
1/4 cup chopped fresh cilantro
1/2 teaspoon minced habanero chile, or 1/2 tablespoon prepared habanero pepper sauce
1 tablespoon fresh lime juice
salt to taste
Combine all ingredients in a bowl, mix well, and refrigerate for at least 15 minutes to allow the flavors to blend. Makes about 11/4 cups.
Recipes from Nuevo Tex-Mex: Festive New Recipes From Just North of the Border by David Garrido and Robb Walsh. Published by Chronicle Books, 1998, $19.95.
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