Salsa de Piña, Jicama, y Chile Dulce
Pineapple, Jicama, and Bell Pepper SalsaThis refreshing spicy-sweet fruit salsa goes especially well with pork, poultry, and seafood.
Ingredients
Makes about 2½ cups
- ½ fresh pineapple about 1½ pounds
- ½ red bell pepper finely diced
- ½ green bell pepper finely diced
- ¾ cup finely diced jicama
- 2 tablespoons finely chopped white onion
- 2 serrano chiles minced with seeds
- 2 tablespoons unseasoned rice vinegar
- ½ teaspoon salt or to taste
- ⅛ teaspoon freshly ground pepper or to taste
- ⅓ cup chopped fresh cilantro
- 2 teaspoons minced fresh mint
Instructions
- Cut off both ends of the pineapple and then cut off the hard thorny skin and remove the “eyes.
- ” Cut pineapple in half lengthwise and cut out the center core from each piece.
- Cut the pineapple in 1⁄2-inch pieces and put them in a large bowl.
- Add the remaining ingredients and stir gently to combine.
- Cover and refrigerate at least 1 hour or up to 6 hours.
Notes & Wine Advice
Serve cold.