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Jicama Salsa
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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