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.
