Salsa Bandera with Jicama and Pineapple

tomatolimejalapeno

Salsa Bandera with Jicama and Pineapple

Salsa Bandera with Jicama and Pineapple

Pico de Gallo con Jícama y Piña

Recipe Yield

3 1/2 cups approximately

Cooking time

15 minutes

Rate this recipe

4.50 from 6 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

16comments inSalsa Bandera with Jicama and Pineapple

  1. 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!

    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.

  2. Cinny H

    Jul 30

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

    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 🙂

  3. 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

    1. Pati Jinich

      May 15

      It is a great combo, isn’t it? Un abrazo!

  4. LUIS HERNANDEZ

    Mar 03

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

    1. Pati Jinich

      Mar 06

      Thanks to you Luis, un abrazo!

  5. 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

    1. Pati Jinich

      Jun 20

      Thanks so much Rosa Maria, you are very kind, hope you are having a great day!

  6. 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

    1. Pati Jinich

      Jun 05

      My pleasure! Happy Birthday to your son in law 😉

  7. Lorie

    Jan 10

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

    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!

  8. Lisa

    Jan 09

    What would you recommend serving this with?

    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 😉

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.