Monday, April 7, 2014

Pineapple Mango Pico de Gallo Salsa - 52 Grilling Time Secret Extras

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All Fresh Ingredients!  A wonderful little appetizer, a great snack, a BEAUTIFUL presentation, an AMAZING topping for a hamburger for your next BBQ!  Serve with a bag of Fritos.

Tropical fresh Mangos, Sweet Pineapple, and Savory tomatoes combine for one of my most requested dishes.

And it gives me a chance to use one of my favorite single use tools.  I have wasted many mangos trying to slice them properly.  Then I got a Mango Cutter!!!

Now I am not usually a person who likes single use tools, but this gem has changed the way I look at a mango recipe.  Easy to use and the results will save money in the long run.

I do have a little photo essay of how to cut the pineapple for the pretty "Boat" look...

 Before I start with the pineapple, here's that Mango Slicer in action!!!

When shopping for a mango, look for one that is slightly giving when squeezed.  If they are too firm, the meat will be hard and fibrous.
 OK... for the pineapple, slice in half.  Use a very sharp thin knife and slice as close to the hard center to just before you slice through the outer shell.  Closer the better, but DO NOT CUT THROUGH THE SKIN.

Angle the blade to cut triangles of pineapple.
 Cut the hard core out, again, cut triangles.
 And just keep cutting triangles out, about an inch at a time.

Scrape the bottom with a spoon and you have a presentation bowl for your salsa...

And here's my recipe...

OK... Here's what I did...

Pineapple Mango
Pico de Gallo

  • 2 Cups (3 Ripe) Mangos, Diced
  • 2 Cups (1 Ripe) Pineapple, Diced
  • 2 Cups (4 medium) Red Peppers, Diced
  • 2 Cups (2 Large) Sweet Onions, Diced
  • 4 Cups (a Dozen) Firm Roma Tomatoes
  • 1/2 Cup Freshly Chopped Cilantro
  • 1/4 Cup Herbes de provence
  • 1 tsp each Salt and Pepper
Cooking Directions
  1. Assemble all of your ingredients and mix well.
  2. Serve chilled, resting in the refrigerator for several hours (preferably overnight) to allow the flavors to meld.
  3. And Enjoy!

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".
I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy


So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!


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