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salsa bandera with jicama and pineapple

4.8

(6)

patijinich.com

Your Recipes

Prep Time: 15 minutes

Servings: 3

Author : Pati Jinich

jalapeno jicama mexico

Ingredients

Remove All · Remove Spices · Remove Staples

1/2 pound ripe tomatoes (cored, seeded and finely diced)1/2 cup finely chopped white onion1 cup finely diced fresh pineapple1 cup finely diced jicama1 to 2 jalapeño or serrano chiles (finely chopped, or to taste)1/2 cup coarsely chopped cilantro leaves and upper part of stems2 tablespoons freshly squeezed lime juice1 teaspoon kosher or sea salt (or to taste)1 tablespoon olive oil

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Instructions

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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.