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Orange and Jicama Salsa Recipe

Orange and Jicama Salsa Recipe

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
TOTAL TIME: Prep/Total Time: 25 min. YIELD:16 servings


  • 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


  • 1. 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.

Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.