Jicama Corn Salsa
I killed a mole recipe on Thursday; really I obliterated it to messy pulp.
I sacrificed a juicy slice of watermelon for what I thought would be a lip smacking new margarita combo, total FAIL!
I accidently placed my poblanos in the freezer and left the crema in my truck. Disgusting.
Ya it’s been a winner of a week. Lucky me I have a double batch of this fresh salsa waiting for me in the fridge.
Crisp mouthfuls of jicama, fresh corn and jalapeno help to jog my memory of last week’s torrid kitchen disasters.
Add a large plate of freshly fried corn tortilla strips and two cold beers and I’ve already wiped the slate clean of last week.
The cleansing effects of salsa. Gotta love it!
- 1 cup Jicama, diced
- 1 cup corn kernels
- 1 bell pepper, diced
- 1 tablespoon fresh lime juice
- 1 jalapeno, diced
- ¼ tsp ground cumin
- 1 /4 teaspoon salt
- 3 tablespoons cilantro
- Add all ingredients serving bowl, toss gently to combine.
- Cover and chill until ready to serve.