Fiesta Salsa Featuring Jicama & Chayote

Updated: Sep 30, 2019


Ingredients:

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.

Method:

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.

108 views0 comments

Recent Posts

See All