Salsa Bandera with Jicama and Pineapple - Pati Jinich

Name: Salsa Bandera with Jicama and Pineapple - Pati Jinich
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

"Salsa Bandera with Jicama and Pineapple recipe from Pati's Mexican Table Season 9, Episode 7 "Legends of the Sonoran Sea"..."

INGREDIENTS

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1/2 pound ripe tomatoes (cored, seeded and finely diced)

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1/2 cup finely chopped white onion

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1 cup finely diced fresh pineapple

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1 cup finely diced jicama

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1 to 2 jalapeño or serrano chiles (finely chopped, or to taste)

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1/2 cup coarsely chopped cilantro leaves and upper part of stems

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2 tablespoons freshly squeezed lime juice

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1 teaspoon kosher or sea salt (or to taste)

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1 tablespoon olive oil

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