Christmas Confetti Salsa


Submitted By: Marie Delffs

Ingredients

  • 2 limes
  • 2 oranges
  • 1 cup chopped jicama
  • 1 cup chopped sweet red pepper
  • 1 cup chopped red onion
  • 2 tablespoons chopped fresh mint leaves
  • 2 tablespoons olive oil
  • 1 tablespoon seeded and chopped jalapéno pepper
  • 1 tablespoon drained capers
  • 1 tablespoons white balsamic vinegar
  • 1 teaspoon salt
  • Tortilla chips

    • Instructions


    Grate 1 teaspoon zest each from a lime and orange. Peel and section pulp from limes and oranges; chop into 1/2 inch pieces. In a medium bowl, combine zest, lime and orange pieces, jicama, red pepper, onion, mint, oil, jalapéno, capers, vinegar, and salt. Stir until well blended. Cover and store in refrigerator two hours to let flavors blend.
    Serve with tortilla chips.