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Corn, Jicama And Pineapple Salsa


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  • 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


Servings 1


Step 1

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.

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