Corn, Jicama, & Green Chile Salsa
After picking up this week’s Basket and before heading to the grocery store for supplements, I sat in my car creating my menu plan for the next two weeks. I wrote meatloaf and turnip mashed potatoes down on my list, thinking I could turn what I thought was a turnip into a nice mash. About 10 minutes later, I was in the produce section at the grocery store and thought I’d check to see what turnips look like to be sure that what I had was, in fact, a turnip. As I was scanning the produce, I spotted the mystery veggie that was sitting in the big, blue IKEA bag in my car. It wasn’t a turnip, silly me; it was jicama! Now my menu needed some reworking. Fortunately, I was already buying some limes and cilantro–knowing that all the chiles I got in my Basket would make it a Mexicany week–so right there in the produce section, I decided to add a corn, jicama, and green chile salsa to my menu.
Corn, Jicama, & Green Chilli Salsa
- 1/2 jicima--diced
- 1 1/2 cups frozen sweet corn
- 1/4 purple onion--diced small
- 1 jalepeno--diced small
- 1 green chile--diced
- 1/2 red bell pepper--diced
- 1/4 cup cilantro--chopped
- 1/2 lime--juiced
- 1 splash red wine vinegar
- 1 drizzle honey
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. cumin
- 1/4 tsp. garlic powder
- Mix all ingredients together.
- Eat immediately or refrigerate and let the flavors meld a little.
- Serve with chips, fish tacos, or salad.
I've been making salsas like this for years. The variation possibilities are endless. You can add black beans or queso fresco. You can use mango, pineapple, and/or avocados instead of corn. You can mix and match peppers and chiles. Knock yourself out, really.
Copyright 2007 - 2012 Tanya Jolly & Sally Stevens