Servings: 3 1/2 cups

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Corn, Jicama, & Pineapple Salsa


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
1/4 Habanero Chile, finely chopped
2 tablespoons chopped Fresh Cilantro
1 clove garlic, minced
Salt to taste


Combine the jicama, pineapple, corn, bell pepper, 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.