Pineapple-Jicama Salsa

We made this is class today. The salsa is great with grilled fish in a hot day like today.

Makes 32 fl oz.

Ingredients:
1 Tbsp vegetable oil
3 tbsp lime juice
Salt and groung black pepper as needed
1 tbsp roughly chopped cilantro
6 oz jicama, cut into fine julienne
8 oz pineapple, small dice
4 1/4 oz red onion, minced
4 1/4 oz red pepper, small dice
1/2 oz jalapeño, minced

Method
1. Mix together the oil, lime juice, salt pepper, and cilantro
2. Add the remaining ingredients and toss to coat.
3. Adjust seasoning with salt and pepper. The salsa is ready to serve now, or may be refrigerated for later use.