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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Asian Vegetables, Chronical Books, 2001
1 ½ cups chopped fresh pineapple
1 ½ cups chopped fresh jícama
¼ cup fresh lime juice
½ cup fresh mint leaves, torn into small pieces
4 green onions, white and light green parts, thinly sliced
1 teaspoon sugar
½ 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.