Corn, Jicama & Pineapple Salsa
|Jicama||355 Milliliter, peeled, finely chopped (1 1/2 Cups)|
|Pineapple||240 Milliliter, finely chopped (1 Cup)|
|Whole kernel corn||240 Milliliter (1 Cup)|
|Bell pepper||1⁄2 Cup (8 tbs), diced (Green/Red)|
|Dried habanera chile||1 , rehydrated and very finely chopped|
|Cilantro||30 Milliliter, chopped (2 Tablespoon)|
|Garlic||1 Clove (5 gm), minced|
In a medium bowl combine jicama, pineapple, corn, bell pepper, habanero chile, cilantro and garlic.
Process in 2 batches in food processor or blender, using a few stop-and-start motions, for a relish like consistency.
Cover and chill at least 1 hour to allow flavors to blend.