Salsa Bandera with Jicama and Pineapple
Pico de Gallo con Jícama y Piña
Recipe Yield
3 1/2 cups approximately
Cooking time
15 minutes
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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
4comments inSalsa Bandera with Jicama and Pineapple
Lorie
Jan 10
I missed the show, what is jicama? I have never had that.
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!
Lisa
Jan 09
What would you recommend serving this with?
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 😉