Corn Jicama And Pineapple Salsa Recipes

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CORN, JICAMA AND PINEAPPLE SALSA



Corn, Jicama and Pineapple Salsa image

Provided by Food Network

Time 1h35m

Yield 3 1/2 cups

Number Of Ingredients 7

1 1/2 cups finely chopped jicama
1 cup finely chopped fresh pineapple
1 cup niblet corn
1/2 cup diced green or red bell pepper
1 habanero chile, finely chopped
2 tablespoons chopped fresh cilantro
1 garlic clove, minced

Steps:

  • Combine the jicama, pineapple, corn, bell peppper, habanero chile, cilantro, and garlic in a blender or food processor container. Process in 2 batches, using a few stop-and-start motions, for a relish-like consistency. Cover and chill for at least 1 hour to allow flavors to blend.

GRILLED PINEAPPLE-JICAMA SALSA



Grilled Pineapple-Jicama Salsa image

Provided by Bobby Flay

Categories     appetizer

Time 20m

Yield about 4 cups

Number Of Ingredients 10

1/2 small pineapple, peeled, cored and sliced into 1/2-inch-thick rings
1 red bell pepper
1 tablespoon canola oil
1/2 small jicama, peeled and finely diced
1 small red onion, finely chopped
2 red chile peppers (such as Thai bird or Fresno), stemmed and finely diced
3 tablespoons rice vinegar
2 tablespoons extra-virgin olive oil
3 tablespoons finely chopped fresh basil
Kosher salt and freshly ground pepper

Steps:

  • Preheat a grill to high. Brush the pineapple and bell pepper with canola oil; grill, turning, until the pineapple is golden brown on both sides and the pepper is slightly charred, about 6 minutes.
  • Let the bell pepper cool, then peel, seed and dice. Dice the pineapple and place in a bowl. Add the bell pepper, jicama, red onion, chiles, vinegar, olive oil and basil; season with salt and pepper and toss.

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