Tangy tropical Pineapple Salsa with jicama, pineapple, red bell pepper, cilantro, and fresh ginger root.
- Prep time: 15 minutes
- Resting time: 1 hour
- Yield: Makes about 3 cups
Pssst… you know what? You don’t have to have chiles to make salsa.
No kidding! You can still have a tangy, spicy salsa with this one ingredient—
fresh ginger root.
This pineapple salsa with jicama uses the heat from ginger to spice it up, giving it a tropical twang. The pineapple adds the sweet, the jicama the crunch, and red bell pepper the color.
It’s great even with an underripe pineapple (which is all we had to work with here). Excellent with seafood, chicken, or pork.
Make sure you let the salsa rest for at least an hour before you serve it. It needs the time for the flavors to blend.
- 1 1/2 cups finely chopped fresh pineapple
- 1 cup finely diced peeled jicama
- 1/2 cup finely diced red bell pepper
- 1/2 cup minced red onion
- 1 teaspoon minced fresh ginger
- 1 Tbsp lime juice
- 1/2 teaspoon lime zest
- Pinch salt
- 2 Tbsp minced cilantro
Combine all ingredients in a bowl. Let rest for an hour before using for the flavors to blend.
Great with fish, seafood, pork, chicken, or tortilla chips.