Cookbook:Island Salsa Salad

| Caribbean cuisine

Ingredients

 * ½ cup minced red onion, scalded (see note)
 * 4 small, ripe avocados, peeled and diced
 * 1–2 small serrano chilis (2½ inches long) or ½ small jalapeño chili, seeded and very finely minced
 * 3 tablespoons minced fresh cilantro
 * ½ teaspoon ground cumin
 * 2 teaspoons minced garlic
 * 1½ cups minced jicama
 * 5 tablespoons fresh lime juice
 * 1 small ripe mango, diced
 * 3 tablespoons minced fresh mint
 * 1½ cups minced fresh pineapple (half a small pineapple)
 * ½–¾ teaspoon salt

Procedure

 * 1) Combine the avocados, minced chilis, cilantro, cumin, garlic, jicama, lime juice, mango, mint, pineapple, and salt in a medium-sized bowl. Add the onion.
 * 2) Mix everything together thoroughly but gently.
 * 3) Chill for about 2 hours, tightly covered.
 * 4) Serve.

Notes, tips, and variations

 * To scald the minced onion, pour about a quart of boiling water over the onion in a colander or strainer inside a bowl and let stand while preparing rest of recipe.