Friday, March 14, 2014

Corn, Jicama and Green Chile Salsa.


1/2 jicama, diced
1 1/2 cups sweet corn
1/4 purple onion, diced
1 jalepeno, diced small
1 green chile, diced
1/2 red bell pepper, diced
1/4 cup cilantro, chopped
1/2 lime, juiced
1 splash of red wine vinegar
1 drizzle of honey
1/2 teaspoon salt
1/4 teaspoon black pepper
14 teaspoon garlic powder


Mix all ingredients together.  Eat immediately or refrigerate and let the flavors meld a little.  Serve with chips, fish tacos or salad.