Have you ever dipped into a bowl of salsa and had someone tell you it’s actually Pico de Gallo? You’re not alone. There are subtle differences, which make each suited to a specific fare. So what’s the scoop?
Pico de gallo is a wholly fresh blend. It comes under the broad umbrella of salsa but isn’t as saucy. The key ingredients for pico are lime, cilantro, fresh tomato, and onion. Salsa may have more ingredients than Pico de Gallo, including canned or charred tomatoes put through a food processor for a smoother finish.
This tropical pico de gallo is bright and cheery, with the flavors you crave from a sunny beach-side location: Fruity with a hint of heat from hot pepper and ginger. You can use it as a chip dip, but don’t stop there. Spread it on grilled pork or chicken, or add it to your tacos!
Tropical Pico de Gallo
Ingredients
- 2 finely diced mangoes
- 2 finely diced papaya
- 1 cup pineapple tidbits
- ½ green pepper minced
- ½ white onion minced
- 1 jalapeno, (diced)
- 1 Tbs fresh grated ginger
- 1 tsp cilantro
- ½ tsp salt
- 1 lime zest & juice
Instructions
- Once you have all your fruit, vegetables, and spices prepared, put them in a mixing bowl.
- Zest about ½ of your lime.
- Put the zest in the bowl.
- Squeeze the lime juice likewise into the bowl.
- Add salt
- Put in a covered container in the refrigerator, leaving it overnight. If you need it right away, give it an hour.
- Serve however you wish.
