© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: MadAir
Servings: about 3 cups
This salsa is a tasty accompaniment to chicken, duck, turkey, pork-and it‚s dynamite on salmon. For a change of pace, try it on enchiladas. Or just eat it with tortilla chips. The red and green colors are appropriate for a holiday season buffet.
1½ cups diced tomatoes
¾ cup jícama, diced
1½ cups red bell peppers or green bell peppers, diced
¼ cup red onion, diced
½ jalapeño pepper, minced
4 tablespoons dried cranberries
2 tablespoons fresh cilantro, chopped
2½ tablespoons lime juice
¼ teaspoon ground black pepper
1 teaspoon salt
Combine all ingredients in a medium bowl. Let stand 30 minutes at room temperature to allow flavors to mix. Serve at room temperature. Cover and refrigerate any remaining salsa.