Apple Jicama Salsa
Apple Jicama Salsa

Happy first of May!! Only 4 more days until the holiday where it's practically a sin not to stuff your face with chips and salsa! Yep, that's right--Cinco de Mayo is just around the corner, folks and you don't want to be caught unprepared, right?!! If you're looking for something a little off the beaten path that literally only takes minutes to prepare, this Apple Jicama Salsa is just the thing! 

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Besides being so pretty and right for Spring, it's full of the crunchy goodness of tart apple, starchy jicama, bits of sweet red pepper, a little heat from the minced serrano chile all bound together with the brightness of lime juice. Yum!!

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Plus, it's incredibly easy to throw together. I can vouch for this because I am still sans-kitchen and made this in under 10 minutes in my makeshift kitchen (aka James' bedroom). And it definitely passed the taste test because when I brought it downstairs to my husband's basement office for him to sample, he asked me to leave the bowl with him and to bring down the bag of chips!! In my book, that is a ringing endorsement!! And it's good for you too!! Don't want to be bossy, but you HAVE to make this (please!!)

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Apple Jicama Salsa

Makes about 1 1/4 cups--Recipe doubles very well
Prep Time:  10 minutes


  • 1/2 Granny Smith (or other tart variety), peeled and diced
  • 1/3 cup jicama, peeled and diced
  • About 1 tablespoon minced red bell pepper (I used about 1/4 of a medium pepper--you don't need to be exact)
  • 1/4 serrano chile, seeds and ribs removed, and minced
  • 2 teaspoons white vinegar
  • 1 tablespoons freshly squeezed lime juice
  • Pinch of salt

The Recipe

1.  Mix all of the ingredients together in a small bowl. Serve immediately with chips or as a side with grilled chicken or fish. Leftovers can be stored in an airtight container in the fridge for 2-3 days.


Note:  Recipe adapted from Salsas & Moles by Deborah Schneider. I tinkered around with proportions.

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