City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

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 ( 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