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Corn, Jicama & Pineapple Salsa

1 1/2 cups finely chopped jicama
1 cup finely chopped pineapple
1 cup corn
1/2 cup diced green or red bell pepper
1/4 fresh habanero chile, seeded and chopped (can use more for a hotter salsa)
2 Tbsp chopped cilantro
1 clove garlic, minced

In bowl, combine the jicama, pineapple, corn, bell pepper, habanero chile, cilantro and garlic. Process in blender or food processor in two batches, using a few stop-and-start motions, for a relish-like consistency. Cover and chill for at least an hour to allow flavors to blend.

Makes 7 1/2 cup servings.

The Purple Kiwi Cookbook by Karen Caplan (via Frieda's recipe card)