Salsa Bandera with Jicama and Pineapple

Ingredients

• 1/2 pound ripe tomatoes (cored, seeded and finely diced)
• 1/2 cup finely chopped white onion
• 1 cup finely diced fresh pineapple
• 1 cup finely diced jicama
• 1 to 2 jalapeño or serrano chiles (finely chopped, or to taste)
• 1/2 cup coarsely chopped cilantro leaves and upper part of stems
• 2 tablespoons freshly squeezed lime juice
• 1 teaspoon kosher or sea salt (or to taste)
• 1 tablespoon olive oil

Directions

1. Put every prepared ingredient in a medium bowl.
2. Toss thoroughly so the juices and seasoning coat everything evenly.
3. Rest for at least 5 minutes before serving. Keep chilled and use within two days.