Pineapple, Jicama, and Thai Chili Salsa

Recipe from: <u>Asian Vegetables</u>, Chronical Books, 2001

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
4-10  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.