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Salsa de Piña, Jicama, y Chile Dulce

Pineapple, Jicama, and Bell Pepper Salsa
This refreshing spicy-sweet fruit salsa goes especially well with pork, poultry, and seafood.
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Ingredients

Makes about 2½ cups

  • ½ fresh pineapple about 1½ pounds
  • ½ red bell pepper finely diced
  • ½ green bell pepper finely diced
  • ¾ cup finely diced jicama
  • 2 tablespoons finely chopped white onion
  • 2 serrano chiles minced with seeds
  • 2 tablespoons unseasoned rice vinegar
  • ½ teaspoon salt or to taste
  • ⅛ teaspoon freshly ground pepper or to taste
  • ⅓ cup chopped fresh cilantro
  • 2 teaspoons minced fresh mint

Instructions

  • Cut off both ends of the pineapple and then cut off the hard thorny skin and remove the "eyes.
  • " Cut pineapple in half lengthwise and cut out the center core from each piece.
  • Cut the pineapple in 1⁄2-inch pieces and put them in a large bowl.
  • Add the remaining ingredients and stir gently to combine.
  • Cover and refrigerate at least 1 hour or up to 6 hours.

Notes & Wine Advice

Serve cold.
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Course; Fruit / Sauce
Cuisine; Mexican