Salsa bandera with jicama and pineapple (Salsa bander con jicama y piña) from Treasures of the Mexican Table: Classic Recipes, Local Secrets (page 138) by Pati Jinich

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Sonoran shrimp and scallop tostadas (Cachoreadas de callo y camarón)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ishie1013 on August 10, 2022

    Really nice crisp bright salsa. I made it to accompany the sonoran shrimp and scallop tostadas, where it was lovely, but today I'm dipping homemade tortilla chips in it and it's absolutely excellent. I'll be making this regularly.

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