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This is a tasty and refreshing pico de gallo that I threw together for some skirt steak tacos the other night.  For the grilled pineapple, just slice pineapple first then grill and dice up.

If you grill extra pineapple, can also toss some with a little sugar and serve over some vanilla ice cream as a tasty dessert!

1 cup large diced tomato (if you can get heirlooms that is best!)

1/2 cup blueberries

3/4 cup diced grilled pineapple

2 T minced shallot

2 cloves garlic, minced

¼ c rough chopped cilantro

2 t sambal

1 T lemon juice

2 T EVOO

mix all together.  Best if you let sit at room temperature for
a half hour before serving.

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