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Fiesta Salsa Featuring Jicama & Chayote

Updated: Sep 30, 2019


1 cup of diced chayote – blanched and cooled

1 cup of diced jicama

¾ cup of fresh diced tomato

½ cup of diced bell pepper

½ cup of white diced onion

¼ cup of diced cilantro

1 jalapeño pepper, seeded and minced

Juice from 1 lime – fresh squeezed

4-8 tsp of olive oil

1-2 tsp of Southwest Seasoning

Southwest Seasoning:

2 tbsp of chili powder

2 tsp of ground cumin

2 tbsp of ground paprika

1 tsp of black pepper

1 tbsp of ground coriander

1 tsp of cayenne pepper

1 tsp of crushed red pepper

1 tbsp of dried oregano

Mix all ingredients well and store in glass container with a sealable lid.


In a large bowl add, chayote, jicama, tomato, peppers, onion, and cilantro, toss well.

Sprinkle over the Southwest Seasoning, juice from 1 lime, and your choice of amount of olive oil. Toss well, cover and refrigerate.

Tip: Choose amount of oil based on your daily amount. Limit phase to 2 tsp per 2 cup serving of vegetables.

Blanching the chayote: wash dice and remove the seed from the chayote. Place in saucepan and cover with water. Bring to a boil and blanch for 15 minutes. Remove from heat and strain and place chayote in an ice water bath to stop the cooking process. Drain and cool.

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