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.