Pineapple Pico de Gallo

cooking.nytimes.com

This is a simple salsa with a bright acidity, one that you could temper with some diced mango if you like. I’ve called for a single jalapeño. You could use two if you like. Just keep all the flavors in balance – sweet, salty, sour and fiery. It’s terrific on pork and with grilled fish, on tacos or as an accompaniment to breakfast eggs.

2 teaspoons chile powder

1 teaspoon salt

½ teaspoon ground coriander

½ medium pineapple, peeled, cored and cut into dice

1 medium red onion, peeled and diced

1 jalapeño, seeded and diced

1 tablespoon lime juice, or to taste

¼ cup chopped fresh cilantro leaves

Directions at cooking.nytimes.com

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