TL/DR – Snap Pea and Pineapple Pico de Gallo. Thinly sliced sugar snap peas, halved cherry tomatoes and diced pineapple blend with onion, jalapeño, coriander, chili powder, lime juice and olive oil to make a sweet, tart and slightly spicy version of pico de gallo.
Loath to find yet another way to use sugar snap peas besides risotto, (which is wonderful,) salads, stir fries, or simply as vehicles for dip, (also a good thing,) I tapped into the ‘Mexican flavors’ portion of my brain. I recently made a delicious little side salad of tomatoes and snap peas with pesto balsamic vinaigrette, so it followed naturally that they would do well together in a salsa.
And why not pineapple? Yes, why not, indeed. Pineapple and jalapeño work really well together and the sweetness of the snap peas does a happy little dance with the pineapple. Use canned pineapple if needed. Use more chili powder if you like. I find that too much just masks the flavor of the veggies.
Combine the thinly sliced snap peas, halved cherry tomatoes and pineapple diced small with minced onion, a jalapeño pepper, lime juice, chili powder, ground coriander, olive oil, salt and pepper and it’s ready to be devoured with chips or used as a topping for a variety of things, like Lime Chili Chicken Tacos.
Snap Pea Pineapple Pico de Gallo
This sweet, tangy and slightly spicy chunky salsa is marvelous with chips or as a taco topping.
Ingredients
- 1 c sugar snap peas, sliced thinly horizontally
- 1 c cherry tomatoes, halved or quartered depending on size
- 1/2 c pineapple, diced small
- 1 jalapeño pepper, seeded and minced
- 1/4 yellow onion, minced
- 1 T extra virgin olive oil
- 2 T lime juice, about 1 to 2 limes
- 1/8 t chili powder, or more to taste
- 1/4 t ground coriander
- 1/4 t kosher salt
- 1/8 t ground black pepper
Directions
- Step 1 Combine all ingredients in a medium bowl and stir well to mix. Serve immediately or refrigerate for up to a day.
