Pineapple Salsa with Jicama

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.

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

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.

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.

Comments

  • T Cornelius

    I substituted scallions for the red onions. The salsa was a big hit. The second day it was perfect.

    xxxxxyyyyy

  • 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!

  • Annie Comaduran

    Thank you for yours recipies. I enojoied your recipies.