Orange and Jicama Salsa Recipe

Orange and Jicama Salsa Recipe photo by Taste of Home

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This colorful salsa with jicama and jalapeno has definite Southwestern flair. I like to use delicious, sweet-tart blood oranges in it when they're in season.—Cheryl Perry, Hertford, North Carolina

This recipe is:

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Diabetic Friendly

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Orange and Jicama Salsa Recipe

Prep/Total Time: 25 min.

Yield: 16 Servings

25 25

Ingredients

6 medium oranges, peeled, sectioned and chopped
1-1/2 cups cubed peeled jicama
1/4 cup chopped red onion
1/4 cup chopped sweet red pepper
2 green onions, thinly sliced
1/4 cup minced fresh cilantro
1 tablespoon lime juice
2 teaspoons chopped seeded jalapeno pepper
1/2 teaspoon sugar
1/8 teaspoon salt
Baked tortilla chips or scoops

Directions

In a large bowl, combine the first 10 ingredients. Serve with chips. Refrigerate leftovers. Yield: 4 cups.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1/4 cup (calculated without chips) equals 22 calories, trace fat (trace saturated fat), 0 cholesterol, 20 mg sodium, 5 g carbohydrate, 1 g fiber, trace protein. Diabetic Exchange: Free food.

Originally published as Orange and Jicama Salsa in Light & Tasty February/March 2007, p37