A Pati Jinich Recipe
Salsa Bandera with Jicama and Pineapple
3 1/2 cups approximately
Pico de Gallo con Jícama y Piña
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.
