Recipe courtesy of Karen Caplan
Corn, Jicama and Pineapple Salsa
- Total: 1 hr 35 min
- Prep: 30 min
- Cook: 1 hr 5 min
- Yield: 3 1/2 cups
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- Total: 1 hr 35 min
- Prep: 30 min
- Cook: 1 hr 5 min
- Yield: 3 1/2 cups
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
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.
