Jicama Salsa

Recipe by: K. Allrich

• 1 medium jicama, peeled, finely diced
• 1 large Granny Smith apple, peeled, finely diced
• 1 tablespoon red onion, finely diced
• 8 grape or cherry tomatoes, washed, quartered
• Juice from 1 large lime
• lime zest from 1 lime
• 1 dash balsamic or apple cider vinegar
• 1 tablespoon brown rice syrup
• 1 dash curry powder or cumin, to taste
• 1/2 teaspoon chili powder, or to taste
• 1/4 to 1/2 cup fresh cilantro, finely chopped, to taste
• sea salt and freshly ground black pepper, to taste

Mix all of the ingredients in a large non-reactive mixing bowl, cover and chill for up to 2 hours before serving.

Serve with rice crackers, or corn tortilla chips.

Enjoy!

Servings: 4-6

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