Recipe courtesy of Karen Caplan

Corn, Jicama and Pineapple Salsa

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  • Total: 1 hr 35 min
  • Prep: 30 min
  • Cook: 1 hr 5 min
  • Yield: 3 1/2 cups
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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


  1. 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.