June 5, 2014
Corn Jicama Relish
Florence
Course Relish
Cuisine Mexican
- 1/2 cup corn kernels frozen kind, thawed and drained
- 1 cup finely diced jicama
- 1 cup finely diced Roma tomato
- 1/4 cup finely diced sweet bell pepper
- 2 Tbsp chopped ripe olives
- 2 Tbsp apple cider vinegar
- 1 Tbsp picante salsa roja, or salsa verde
- 2 Tbsp olive oil
In a glass bowl, mix all the ingredients together.
Cover bowl and let sit on kitchen counter for 1 to 2 hours, stirring occasionally.
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