Corn, Jicama and Pineapple Salsa
This refreshing tropical corn and pepper salsa makes a nice change of pace from the typical green chile and tomato-based salsa.
1 1/2 cups chopped peeled jicama
1 cup chopped pineapple chunks
1 cup frozen corn kernels, thawed
1/2 cup diced, seeded green bell pepper
1 jalapeño pepper, seeded and chopped*
2 tablespoons chopped fresh cilantro
1 garlic clove, crushed
- In a medium glass or nonreactive bowl, combine jicama, pineapple, corn, green bell pepper, jalapeño, cilantro and garlic. Cover and chill for at least 1 hour.
Makes about 3 cups.
*Because hot peppers contain oils that can burn your eyes, lips and skin, protect yourself when working working with peppers by covering one or both hands with plastic gloves or bags. Be sure to wash your hands thoroughly before touching your eyes or face.