Name: Corn, Jicama and Pineapple Salsa
Prep time: PTH
Cook time: PTH
Yield: 3.5 Servings
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; 1/4 Habanero Chile, finely chopped; 2 tablespoons chopped fresh cilantro; 1 clove garlic, minced; Salt to taste; Cover and chill for at least 1 hour to allow flavors to blend.

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
1/4 Habanero Chile, finely chopped
2 tablespoons chopped fresh cilantro
1 clove garlic, minced
Salt to taste
Cover and chill for at least 1 hour to allow flavors to blend.

Cooking Steps

1

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.
2

Cover and chill for at least 1 hour to allow flavors to blend.

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