Corn, Jicama and Pineapple Salsa

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Corn, Jicama and Pineapple Salsa

 

1 1/2 cups chopped peeled jicamas

1 cup chopped pineapple chunks

1 cup frozen corn kernels, thawed

1/2 cup diced, seeded green bell pepper

1 green chili pepper, seeded, chopped

2 tablespoons 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.