Pineapple Pico de Gallo
This wax-type chile originated in Hungary and was brought to the US in the 1930’s. Yellow chiles of several different varieties are a staple in Eastern European cuisine. These chiles can be pickled, battered and fried or used in salsas and salads.
Hungarian Wax chiles have alot of flavor without the bitter aftertaste that you can get from many of the green types of chile. Try substituting some of these in your chile recipes next time.
1/4 onion diced
1 large tomato seeded and diced
1 cup diced pineapple
1/2 cup chopped fresh cilantro
1 tsp. minced habanero chile or 1 Tbsp. habanero pepper sauce
2 Tbsp. fresh lime juice
sea salt, to taste
Combine all the ingredients in a glass bowl, including the salt to taste. Mix the ingredients well and refrigerate the pico for about 15 minutes to allow the flavors to blend before serving. This salsa goes well with grilled pork or shrimp.
Yields 2-1/2 cups.
Recipe from “Nuevo Tex-Mex” by David Garrido and Robb Walsh, Chronicle Books,ISBN 0-8118-1612-5.