Makes 2 cups

Ingredients

  • 1 tablespoon olive oil
  • 4 limes, juiced
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed
  • 1/4 cup chopped cilantro
  • 2 jicama, peeled and cut into small dice
  • 1 pineapple, peeled, cored, and cut into small dice
  • 2 cups minced red onion
  • 2 red bell peppers, seeded and cut into small dice
  • 3 serranos, minced

Directions

  1. In a medium bowl, whisk together the oil, lime juice, salt, black pepper, and cilantro to combine.
  2. Gently fold in the jicama, pineapple, onion, bell peppers, and chiles.
  3. Cover and refrigerate until ready to serve.

2 Comments

  1. Is there a workable substitute for the cilantro in this recipe, for those of us for whom it tastes like soap? Is it better just to leave it out altogether, or is there another herb that can take its place and still blend with the other ingredients? Thanks for any advice you can provide on that.

    • laura.monroe@culinary.edu

      Though it’s certainly a different flavor profile, I would absolutely put some mint and/or basil in this recipe. You could also add some fresh minced oregano, which will be much more subtle. That being said, you can omit the herbs completely and still have a great salsa. Cilantro is never mandatory!

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