Pineapple Salsa with Jicama

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Photography Credit: Elise Bauer

Pssst… you know what? You don’t have to have chiles to make salsa.

No kidding! You can still have a tangy, spicy salsa with this one ingredient—

fresh ginger root.

It works!

This pineapple salsa with jicama uses the heat from ginger to spice it up, giving it a tropical twang. The pineapple adds the sweet, the jicama the crunch, and red bell pepper the color.

It’s great even with an underripe pineapple (which is all we had to work with here). Excellent with seafood, chicken, or pork.

Pineapple Salsa with Jicama Recipe

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  • Prep time: 15 minutes
  • Resting time: 1 hour
  • Yield: Makes about 3 cups

Make sure you let the salsa rest for at least an hour before you serve it. It needs the time for the flavors to blend.

Ingredients

  • 1 1/2 cups finely chopped fresh pineapple
  • 1 cup finely diced peeled jicama
  • 1/2 cup finely diced red bell pepper
  • 1/2 cup minced red onion
  • 1 teaspoon minced fresh ginger
  • 1 Tbsp lime juice
  • 1/2 teaspoon lime zest
  • Pinch salt
  • 2 Tbsp minced cilantro

Method

Combine all ingredients in a bowl. Let rest for an hour before using for the flavors to blend.

Great with fish, seafood, pork, chicken, or tortilla chips.

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Pineapple Salsa with Jicama

2 Comments

  1. Kate

    Never would’ve thought to put ginger in salsa but can’t wait to try! Loved this recipe so much I added it to my weekly round-up! Thanks!

  2. Annie Comaduran

    Thank you for yours recipies. I enojoied your recipies.

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