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Corn, Jicama and Pineapple Salsa

Recipe courtesy of Karen Caplan

Show: Cooking Live

Episode: Moms Rule: Mothers and Daughters

Corn, Jicama and Pineapple Salsa

Name: Corn, Jicama and Pineapple Salsa
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT1H5M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: 3 1/2 cups
Cuisine: mexican
Ingredients: 1 1/2 cups finely chopped jicama; 1 cup finely chopped fresh pineapple; 1 cup niblet corn; 1/2 cup diced green or red bell pepper; 1 habanero chile, finely chopped; 2 tablespoons chopped fresh cilantro; 1 garlic clove, minced

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Total: 1 hr 35 min

Prep: 30 min
Cook: 1 hr 5 min

Yield: 3 1/2 cups

Total: 1 hr 35 min

Prep: 30 min
Cook: 1 hr 5 min

Yield: 3 1/2 cups

Ingredients

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1 1/2 cups finely chopped jicama

1 cup finely chopped fresh pineapple

1 cup niblet corn

1/2 cup diced green or red bell pepper

1 habanero chile, finely chopped

2 tablespoons chopped fresh cilantro

1 garlic clove, minced

Directions

Combine the jicama, pineapple, corn, bell peppper, habanero chile, cilantro, and garlic in a blender or food processor container. Process in 2 batches, using a few stop-and-start motions, for a relish-like consistency. Cover and chill for at least 1 hour to allow flavors to blend.

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Show: Cooking Live

Episode: Moms Rule: Mothers and Daughters

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