Salsa Bandera with Jicama and Pineapple

Name: Salsa Bandera with Jicama and Pineapple
Prep time: 15 min
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

Pico de Gallo con Jícama y Piña

Recipe Yield

3 1/2 cups approximately

Cooking time

15 minutes

Rate this recipe

4.29 from 7 votes

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.

Comments

20comments inSalsa Bandera with Jicama and Pineapple

Delilah Choney

Jul 25

Hi Patti!

I Love your show and your mouth watering recipes. I Love, love love Mexican cuisine!!!!!

Will be trying some this weekend!

Reply
1. Pati Jinich
  
  Jul 28
  
  Delilah thanks so much for your kind message, I hope you are having a great weekend!
  
  Reply
Gail Gordon-Smith

Mar 25

Hola, Chica! I am relocating to San Carlos Sonora soon. I look forward to cooking camarones and pescado fresh from the sea. I am not a fan of fish or seafood having lived land locked most of my life. With only frozen available. Only recently have I ventured into this area of eating. Fresh makes the difference! Now to discover how to cook it. I am capable of northern New Mexico mex. I look forward to perusing your programs and cookbookfor more great ways to cook real traditional Mexican food. Gracias.

Reply
1. Pati Jinich
  
  Mar 31
  
  OMG you are going to have a great life in Sonora Gail, congratulations!
  
  Reply
Martin Lara

Oct 13

Hi Pati! I love your show. Especially how you visit the places you get your recipes from. Reminds me of visiting my grandparents in a little town called Amatlan de Canas in Nayarit. Last time I went was 20 years ago and my abuelita was still pulling water out of a well and swinging chickens by the neck when she needed to make us a meal. Everything she did was by hand. Her stove/oven was made of adobe that was open on one end so she could feed a long tree branch in so she could cook all day. one branch would last 3 days just by feeding it in a little at a time. She has since passed and the property was sold. Every time I watch your show it takes me back to that little town that dates back to the Aztecas. I bought your book, Treasures of the Mexican Table. I’ve made a few of the recipes already. Today, I am making your Salsa Bandera Con Jicama Y Pina. Can’t wait to add it to my shrimp tacos!

Reply
1. Pati Jinich
  
  Nov 06
  
  Martin! So glad to read that the show has brought you back such sweet memories of your abuelita! Thanks so much for trying my recipes and for purchasing the book! If you share with me your mailing address at hola@patijinich.com I will send you a signed and dedicated bookplate for your new copy! Un abrazo grande.
  
  Reply
Cinny H

Jul 30

Love your show and all the good food. Request: Please provide a PRINT icon to copy off your recipes. Thanks

Reply
1. Pati Jinich
  
  Aug 09
  
  Hi Cinny, thanks for the kind words! We do have a print icon, it is right below then name of each recipe, to the right side, before the icons for social media 🙂
  
  Reply
Stewart in Arlington , VA

May 08

I really liked this recipe. Served it with chilorio quesadillas that you recently made on GMA. I like to eat pico like a salad and the pineapple and jicama were wonderful. It helps balance out the richness of cheese and rich meats. Thank you, Pati, for this recipe

Reply
1. Pati Jinich
  
  May 15
  
  It is a great combo, isn’t it? Un abrazo!
  
  Reply
LUIS HERNANDEZ

Mar 03

I love this and even I can be a good cook with recipes like this! Thank you Pati.

Reply
1. Pati Jinich
  
  Mar 06
  
  Thanks to you Luis, un abrazo!
  
  Reply
RosaMaria Vivas de Valencia

Jun 19

Hello Patti
I never miss your live cooking shows. T U for your taking me to Sinaloa. I feel like I go on vacation and have learned so much in their style of cooking. You’re awesome.
Can’t wait to back the capirotada y el frijoles/caldo con los “dumplings

Reply
1. Pati Jinich
  
  Jun 20
  
  Thanks so much Rosa Maria, you are very kind, hope you are having a great day!
  
  Reply
Anonymous

May 31

I made this salsa Bandera with Jicama for my son-in-law’s birthday today Everyone enjoyed it very much.
I loved it and it was very easy to make.

Thank you, Patti

Reply
1. Pati Jinich
  
  Jun 05
  
  My pleasure! Happy Birthday to your son in law 😉
  
  Reply
Lorie

Jan 10

I missed the show, what is jicama? I have never had that.

Reply
1. Pati Jinich
  
  Jan 17
  
  Jicama is this delicious, crisp, white-fleshed legume that is very widely used in Mexican cooking, even just as a snack with lime juice, salt and chili pepper, yum!
  
  Reply
Lisa

Jan 09

What would you recommend serving this with?

Reply
1. Pati Jinich
  
  Jan 10
  
  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 😉
  
  Reply

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