Photo: Melissa Punch; Styling: Scott Horne/
Serving size: about 1 cup salsa and 9 chips

How to Make It

Combine 3/4 cup diced peeled jicama, 1/2 cup chopped red bell pepper, 2 tablespoons chopped red onion, 1 minced garlic clove, 2 tablespoons chopped fresh cilantro, and 2 tablespoons fresh lime juice in a medium bowl. Serve with baked blue corn chips.

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