Red Hot Jalapeños with Pico de gallo de piña

0 Ratings
Servings 10 persons


Pico de gallo de pina

  • 250 g. pineapple, cleaned
  • 2 beef tomatoes
  • 1 small red onion, finely diced
  • 1 green pepper, seedless and cut
  • 1 lime
  • 2 tbsp. olive oil
  • 5 sprigs coriander
  • salt and pepper


  • limes
  • 1 tub coriander cress


‘Picco de gallo is a traditional Mexican sauce that's served with tortilla chips or tacos, for example. Picco de gallo de piña is a variation with pineapple that offers a delicious accompaniment of hot spices and richer flavours, like cheese. In this case, this famous salsa perfectly marries with the Red Hot Jalapeños, to create a truly memorable snack'.

  1. Cut the pineapple into small chunks.
  2. Wash the tomatoes, quarter them and remove the seeds.
  3. Then, cut the flesh into chunks and mix them with the tomato, the diced red onion and the cut green pepper.
  4. Wash the lime and add the zest to the pineapple. Squeeze all the juice in too.
  5. Add the olive oil and finely cut coriander, and season to taste with salt and pepper.


  1. Deep-fry the Red Hot Jalapeños at 175°C for about 3:30 minutes. Allow to rest in a warm place for 2 minutes.
  2. Serve with a generous portion of pico de gallo de piña.
  3. Finish off with some lime quarters and coriander cress.