Salsa Bandera with Jicama and Pineapple

Salsa Bandera with Jicama and Pineapple

Pico de Gallo con Jícama y Piña
3 1/2 cups approximately
Pati Jinich
Course: Salsa
Cuisine: Mexican
Keyword: jalapeno, Jicama, Mexico, pati’s mexican table, Pico de Gallo, Piña, pineapple, Salsa, Sonora, Sonoran
Author:Pati Jinich
Prep Time: 15 minutes
Cook Time: 0 minutes
Salsa Bandera with Jicama and Pineapple recipe from Pati's Mexican Table Season 9, Episode 7 "Legends of the Sonoran Sea"


  • 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.

2 comments on “Salsa Bandera with Jicama and Pineapple

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    1. Hi Lisa, on the show I served this with the double stacked shrimp tacos, but I can also see it on top of some grilled white fish or as a sort of pico to top tacos 😉