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

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"

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.