Crunchy Jicama Salsa With Blue Corn Chips

Crunchy Jicama Salsa With Blue Corn Chips
Crunchy Jicama Salsa With Blue Corn Chips might be just the hor d'oeuvre you are searching for. This recipe serves 4. One serving contains 165 calories, 2g of protein, and 8g of fat. This recipe covers 6% of your daily requirements of vitamins and minerals. A mixture of baked corn chips, bell pepper, jicama, and a handful of other ingredients are all it takes to make this recipe so tasty. It is an inexpensive recipe for fans of Mexican food. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
Combine 3/4 cup diced peeled jicama, 1/2 cup chopped red bell pepper, 2 tablespoons chopped red onion, 1 minced garlic clove, 2 tablespoons chopped fresh cilantro, and 2 tablespoons fresh lime juice in a medium bowl.
Ingredients you will need
Red PepperRed Pepper
Fresh CilantroFresh Cilantro
Minced GarlicMinced Garlic
Lime JuiceLime Juice
Red OnionRed Onion
JicamaJicama
CloveClove
Equipment you will use
BowlBowl
2
Serve with baked blue corn chips.
Ingredients you will need
Blue Corn ChipsBlue Corn Chips

Equipment

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Byron Fiddlestix Vineyard Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.
Byron Fiddlestix Vineyard Pinot Noir
Byron Fiddlestix Vineyard Pinot Noir
The 2016 Fiddlestix Vineyard Pinot Noir shows violet and blueberry characteristics, along with earth, hints of black tea and a long smoky finish.Vegan
DifficultyMedium
Ready In45 m.
Servings4
Health Score2
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