This week, check out the recipe Chef Steven Poots has sent along. I Love the marriage of these flavors. If you don’t like cilantro, you could probably substitute fresh parsley, which would give you the color, but not the spark of the cilantro. Anne K Moore
Recipe-Pineapple Pico de gallo Chef Steven Poots
This pico de gallo can really jazz up your taco night! This is personally one of my favorite recipes. You can eat these with some chips or just put them straight onto your tacos!
RECIPE Pineapple Pico de gallo - Chef Steven Poots
1 bunch of Cilantro
1 red onion
Begin with your paring knife and avocado. Start from the top of the avocado and come down all the way around so you have two halves. Pop the seed out. Using a metal spoon, scoop your avocado halves out. With your avocados flat, cut it into slices, then dice into small pieces and place them into a mixing bowl.
Cut the ends off your pineapple. With your pineapple upright, use your knife to cut the sides off, same as if you were cutting a melon. Once your pineapple has been cleaned, cut it in half and then cut it in half again. This gives you quarter pieces of pineapple. You will use only ¼ of the pineapple for this recipe. Serve the rest fresh or save for another recipe.
With the quarter piece of pineapple flat, cut strips all the way down. Carefully using your paring knife, cut the core out of each slice. Next cut your pineapple pieces into tiny bits, such as you would when dicing an onion or tomato. Add your pineapple pieces to the mixing bowl with the avocado.
Cut the ends off your red onion and peel back the paper-like outer layer. Cut the onion in half and lay the two halves flat. Cut the onion down into thin strips and then position the strips with both ends facing from left to right. Cut your onion into a small dice and add to your mixing bowl.
Rinse your tomatoes and then, using your paring knife, take the top of the tomato off and core it. Cut the tomato into quarters. Next, cut your tomato quarters in half again, cut down into small pieces, and place into your mixing bowl.
Rinse your limes and then, using a zester, zest your two limes. Alternatively, you may use a peeler while being careful not to peel too deep into the white pith of the lime as this can cause unwanted bitterness. If you use your peeler, cut the strips you peeled down finely and add to your mixing bowl. Roll your limes to allow the segments to loosen the juice. Cut the limes in half and using a citrus reamer or your hand, squeeze the limes into your mixing bowl through a strainer, to catch any unwanted seeds that may occur.
Wash your cilantro under water to remove any dirt or grit that may be on it. Pick your cilantro off the stem after you pat it dry. Once your cilantro has been picked, using your knife, chop your cilantro fine, and add to your mixing bowl.
Next, wash your jalapenos. Cut the stem part of the jalapeno and cut down the middle. The white rib and seeds contain most of the heat from the jalapeno. Depending on how spicy you want your Pico de gallo, you may discard the seeds or add them. Cut the jalapeno into strips and then finely dice your jalapenos and add it to your mixing bowl.
Gently fold all of the ingredients together and serve.
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Written by Joan Maloof,
Photographs by Robert Llewellyn
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