The following recipe is not served at Uncle Julio’s, an Irvine, Texas Restaurant dedicated to “Mexican by Scratch.” That salsa is top-secret. So, instead, when a Minneapolis Star Tribune reader requested Uncle Julio’s salsa recipe in 2001, the restaurant provided a family recipe that can be served with chips, as well as grilled fish or chicken. Find it here and below: http://www.startribune.com/lifestyle/taste/11413426.html.

Tia Elsa’s Pineapple-Serrano Pico de Gallo
2 c. finely chopped fresh pineapple
1 c. diced tomato
¾ c. diced red onion
2 tsp. chopped serrano chile
1 tsp. minced garlic
3 tbsp. chopped fresh cilantro
2 tbsp. olive oil
2 tbsp. lime juice
1½ tsp. black pepper
1 – 2 tbsp. salt

Combine the pineapple, tomato, onion and chile. Mix well by hand. Add garlic, cilantro, olive oil, lime juice, pepper and salt. Mix well. Chill for 1 hour. Makes 4 cups.