Spicy tropical pineapple salsa with jicama, pineapple, red bell pepper, cilantro and fresh ginger root.
Pssst… you know what? You don’t have to have chilies to make salsa.
In earnest! You can still have a tangy, flavorful salsa with this one ingredient –
It works out!
This pineapple salsa with jicama uses the heat of ginger to spice it up and add a tropical touch. The pineapple adds the sweetness, the jicama adds the crunch, and the red pepper adds the color.
It’s great, even with an unripe pineapple (that’s all we had to work with here). Excellent with seafood, chicken or pork.
Pineapple Salsa with Jicama
Make sure you let the salsa sit for at least an hour before serving. It takes time for the flavors to blend.
ingredients
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1 1/2 cups finely chopped fresh pineapple
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1 cup finely diced peeled jicama
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1/2 cup finely diced red bell pepper
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1/2 cup chopped red onion
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1 teaspoon chopped fresh ginger
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1 tbsp lime juice
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1/2 teaspoon lime zest
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pinch of salt
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2 tbsp chopped cilantro
method
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Combine all ingredients in a bowl. Leave for an hour before using to allow the flavors to blend.
Goes great with fish, seafood, pork, chicken or tortilla chips.
