Tomatillo-Pineapple Salsa - cooking recipe

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

Preparation

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