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Pineapple Jicama Salsa
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1-1/2 cups chopped peeled jicamas
1 cup chopped pineapple chunks
1 cup drained canned corn (or frozen corn, thawed)
1/2 cup diced, seeded green bell pepper
1 green chili pepper, seeded, chopped
2 tbl. chopped fresh cilantro
1 garlic clove, crushed
In a medium bowl, combine jicama, pineapple, corn, green bell pepper, green chili pepper, cilantro, and garlic. Process in a food processor or blender until evenly mixed. Cover and chill for at least 1 hour.
Makes about 5 cups.
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