Corn, Jicama and Pineapple Salsa (Sara Moulton) |
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Prep Time: 30 Minutes Cook Time: 65 Minutes |
Ready In: 95 Minutes Servings: 3 |
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Ingredients:
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 |
Directions:
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.
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