Mango-Jicama Salsa
Mango-Jicama Salsa
1 cup chopped fresh pineapple
1 cup peeled, finely diced jicama
1 medium mango, peeled, seeded and chopped
1 large tomato, seeded and diced
1 green onion, sliced
1-2 fresh jalapeno peppers, seeded and finely chopped
1 tablespoon lime juice
1/8 teaspoon salt
In a medium mixing bowl combine all ingredients. Cover and refrigerate up to 24 hours.
Makes about 3 cups salsa.
"Make-Ahead Cooking" (Meredith, $24.95),
Article Comments
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked.
If a comment violates these standards or our terms of service, click the "flag" link in the lower-right corner of the comment box. To find our more, read our FAQ.