by Heather Harris Brady
I hope all my American readers had a great Thanksgiving holiday last week! I had a few welcome days off to spend with family and one of the things I like best is shopping and cooking together. My son, in severe taco withdrawal after three months of college, helped me come up with this pico for chicken tacos but it would be equally good on fish – or just dipped straight up.
Find a nice fresh pineapple and you’ll have a batch of pico in just a few minutes. It is a little better the second day, and of course you can adjust the heat to your own preferences. Since it’s super-healthy, fresh, and gluten-free, it would be a great addition to a holiday potluck, and a way to wake up palates jaded from rich holiday foods.
Pineapple Pico de Gallo, Makes about 3 cups
- One medium fresh pineapple, cleaned and cut into chunks
- 1 c. fresh cilantro leaves
- 1 t. fresh ground ginger
- Juice of two limes
- 1 T. sambal oelek (fresh ground chili paste) (or to taste)
Put the pineapple chunks in the food processor. Pulse five-six times until you start to approach crushed pineapple.
Add the rest of the ingredients.
Pulse three-four times until everything is roughly chopped. Give a stir to make sure there aren’t any large pieces left.
Spoon into a serving dish and chill. Serve on tacos, grilled fish or chicken, or as-is with a bag of lime chips!
Now that we’ve been all virtuous it’s time to get out the butter and start on our holiday cookies – in our next post!