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Salsa Bandera with Jicama and Pineapple
Ingredients
  • ½ pound ripe tomatoes, cored, seeded and finely diced
  • ½ cup finely chopped white onion
  • 1 cup finely diced fresh pineapple
  • 1 cup finely diced jicama
  • 1 to 2 jalapeño or serrano chiles, finely chopped, or to taste
  • ½ cup coarsely chopped cilantro leaves and upper part of stems
  • 2 tablespoons freshly squeezed lime juice
  • 1 teaspoon kosher or sea salt, or to taste
  • 1 tablespoon olive oil
Steps
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