Pineapple, Jicama, and Thai Chili Salsa

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.