Tangy exotic Pineapple Salsa with jicama, pineapple, red bell pepper, cilantro, as well as fresh ginger origin.
Pssst … you understand what? You don’t have to have chiles to make salsa.
No joking! You can still have a zesty, zesty salsa with this one active ingredient— fresh ginger origin. It functions! This pineapple salsa with jicama uses the heat from ginger to flavor it up, offering it an exotic twang.
The pineapple adds the wonderful, the jicama the problem, and red bell pepper the shade. It’s great even with an underripe pineapple(which is all we had to work with here). Outstanding with hen, pork, or fish and shellfish.
Pineapple Salsa with Jicama Recipe Make sure you let the salsa remainder for at least a hr before you serve it. It needs the time for the tastes to mix.
Active ingredients 1 1/2 mugs finely chopped fresh pineapple 1 mug finely diced peeled jicama 1/2 mug finely diced red bell pepper 1/2 cup minced red onion 1 tsp diced fresh ginger 1 Tbsp lime juice 1/2 teaspoon lime zest Squeeze salt 2 Tbsp diced cilantro Approach Incorporate all ingredients in a bowl. Let rest for an hour before using for the tastes to mix. Great with fish, seafood, pork, tortilla, or chicken chips.