Pineapple, Jicama, and Thai Chili Salsa

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Pineapple, Jicama, and Thai Chili Salsa

 

1 1/2 cups chopped fresh pineapple

1 1/2 cups chopped fresh jicama

1/4 cup fresh lime juice

1/2 cup fresh mint leaves, torn into small pieces

4 green onions, white and light green parts, thinly sliced

1 teaspoon sugar

1/2 teaspoon kosher salt

4 to 10 Thai chilies, finely chopped

 

In a bowl, combine all the ingredients, cover with plastic wrap, and let stand

for at least 1 hour at room temperature or for up to 8 hours refrigerated (the

longer the flavors marry, the hotter the salsa will be). Drain and bring to room

temperature before serving.