Tomatillo-Pineapple Salsa

Perfect for the summer, by Sue Torres from "The Hot Latin Diet". This recipe is simple and delicious. Serve with fish, chicken or beef.

• Ready In: 1 hr 10 mins
• Serves: 4
• Yields: 2 1/4 cups

Ingredients

• 1⁄4 cup jicama, diced
• 1⁄2 cup red onion, diced
• 1⁄2 cup pineapple, diced
• 1  cup  tomatillo, diced
• 2  tablespoons fresh cilantro, leaves and stems, coarsely chopped
• 1  lime, juice of
• 1⁄8 habanero pepper, seeded and finely minced
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄8 cup light olive oil

Directions

1. In a medium bowl, combine jicama, red onion, pineapple, and tomatillos.
2. Stir in the cilantro, lime juice, habanero, salt and pepper.
3. Add oil and stir until well coated.
4. Let sit for an hour at room temperature and add additional seasoning if necessary.
5. Or cover and refrigerate for up to 3 days.