City Palate

The Wine & Beer Issue - May June 2017

Jicama Cranberry Salsa
Jicama Cranberry Salsa.html

Jicama Cranberry Salsa

March/April 2013 issue

From Laura Di Lembo

Adapted from a recipe on the website of the Mexican food maestro, chef Rick Bayless (rickbayless.com). They’re virtually identical to the ones we ate in the taco shops of Phoenix.

Best when served within one hour of making it.

3/4 c. finely diced red onion

1-1/2 c. finely diced peeled jicama

1/2 c. coarsely chopped dried cranberries

3 T. fresh lime juice

1 T. agave nectar

salt and pepper

6 T. coarsely chopped fresh cilantro

Combine the onion, jicama, dried cranberries, lime juice and agave nectar in a medium bowl. Season the salsa with salt and freshly ground pepper to your taste. Stir in the cilantro.
Makes about 3 cups.


Sauces, Dressings & Condiments