Corn, Jicama And Pineapple Salsa Recipe - Cooking Index
Corn, Jicama And Pineapple Salsa Recipe - Cooking Index
| 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 | Habanero chile - finely chopped | |
| 2 tablespoons | Chopped fresh cilantro | |
| 1 | Garlic clove - minced |
Combine the jicama, pineapple, corn, bell peppper, 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.
This recipe yields 3 1/2 cups.
Source:
COOKING LIVE with Sara Moulton - (Show # CL-9688) - from the TV FOOD - NETWORK
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