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Orange and Jicama Salsa

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.
  • Makes
    4 cups

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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1/4 cup: 22 calories, 0 fat (0 saturated fat), 0 cholesterol, 20mg sodium, 5g carbohydrate (4g sugars, 1g fiber), 0 protein.

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