I’m not sure what it is lately, but I’ve been in a southwestern state of mind! Whipping up the likes of bacon guacamole, to jalapeño margarita’s, and now.. pineapple pico de gallo.

I think like everyone else, I’m counting down the days to summer! And looking forward to warm nights, sitting outside, having cocktails with my closest friends, and catching up on life! Making plans to hit the beach, take a hike, or catch a concert on a whim! It’s all got my mind reeling and just like my choice in outfits, and color, often times reflect my mood, so does my choice in food.

While I can take full credit for this delicious pineapple pico de gallo recipe, I cannot say the same for the tortilla recipe. However, I wanted to give you both because they are an excellent combination and neither is too tedious to whip up on a whim.

Whim?? There’s that word again..

This pico de gallo is a home run! It goes great with chips (someone said it’s national chip day??) it also goes great with fajita’s, tacos, or all alone.. No matter how you eat it, you’re going to love it! It’s an absolute “wow!!!” So, dig in..

PINEAPPLE PICO DE GALLO & HOMEMADE TORTILLA CHIPS

(serves 6)

Pineapple Pico De Gallo & Homemade Tortilla Chips

Pineapple Pico De Gallo & Homemade Tortilla Chips

Ingredients

  • 1 small pineapple, diced
  • 1/2 red onion, diced
  • 4 mini sweet red peppers, seeded and diced
  • 4 mini sweet orange peppers, seeded and diced
  • 4 mini sweet yellow peppers, seeded and diced
  • 2 whole jalapeño peppers, seeded and diced
  • a bunch of cilantro, chopped
  • Juice of 2 limes
  • 1 teaspoon sea salt
  • Tortilla Chips
  • 1 1/2 cups almond flour
  • 1/2 cup flax seed meal
  • 2 egg whites
  • 1/2 teaspoon of sea salt

Instructions

  • Combine all of the pineapple pico de gallo ingredients together in a large bowl and toss together. Preheat the oven to 350 degrees. Place almond flour, flax seed meal, egg whites, and salt in a food processor. Pulse until a ball of dough forms. Place on a silicone baking sheet or parchment paper. Sprinkle arrowroot flour on the dough, so it does not stick to the rolling pin. Roll out dough to about 1/8 inch thick. Another option is to place parchment paper on top of the dough while rolling it out. Cut into triangular wedges and transfer wedges to a baking sheet. Bake at 350 for 12 minutes. Transfer to a baking wire and allow to cool.

 

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