My in laws hosted a pig roast this weekend and besides getting to see so many people I love all in one spot, it was a wonderful opportunity to showcase the versatility of By The Sea Salt and Jose Can You Sea? Salt. I even set out a bunch of our Tiny jars for people to season their pork or other dishes, or just to take home. It makes a great favor, why do people seem love miniature stuff so much?!
I made several dishes to share and considering I brought home empty plates I'm assuming they were well received. I made a pesto pasta salad with a painfully simple homemade pesto (that lasts beautifully in the fridge by the way), Jose jalapeno cheddar cornbread, and a Jose pineapple pico de gallo. I'd like to share all these recipes with you!
For today I'll share the pico recipe because I'm sure everyone is scrambling to creatively make use of their garden bounty. And, simply stated, it is the only dish I remembered to snap any photo of. I think I need a photography class this winter. That sounds fun, someone remind me to do that. Siri? Are you listening?
Jose's Pineapple Pico De Gallo
2 medium tomatoes
1 bunch of cilantro
4 cloves of garlic
Fresh pineapple (I used precut store bought pint container equal to about one cup diced)
1 small bell pepper (I used a couple mini bells for varied color)
1 jalapeno
1/2 medium red onion
1/2 large lime
Chop, dice, mince to your preference tomato through bell pepper into a medium bowl. I cut everything pretty small considering I would be serving on corn chips. I like to drain the pineapple juice from the container into the bowl as well. Juice the lime over the glorious rainbow of treasure you've created. Add Jose to taste. I use about 1 1/2 tsp. Toss and let the flavors marinate in the fridge for 30+ minutes. I add a squeeze of lime and a sprinkle of Jose before serving. Can be used as a dip for corn chips, topping for tacos or grilled meats. If you're anything like me though you eat half of it with a spoon before serving, no double dipping allowed. Enjoy!