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A PatiJinich.com Recipe

Salsa Bandera with Jicama and Pineapple

Pico de Gallo con Jícama y Piña
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Recipe Yield

3 1/2 cups approximately

Ingredients

  • 1/2 pound ripe tomatoes cored, seeded and finely diced
  • 1/2 cup finely chopped white onion
  • 1 cup finely diced fresh pineapple
  • 1 cup finely diced jicama
  • 1 to 2 jalapeño or serrano chiles finely chopped, or to taste
  • 1/2 cup coarsely chopped cilantro leaves and upper part of stems
  • 2 tablespoons freshly squeezed lime juice
  • 1 teaspoon kosher or sea salt or to taste
  • 1 tablespoon olive oil

To Prepare

  • In a medium bowl, combine all the ingredients and toss well. Let sit for at least 5 minutes before serving. The salsa will keep for 2 days in the refrigerator.