Fresh Jicama Salsa

I made this salsa into a meal the other day. I had some amazing chocolate peanut butter pretzel brownies for dessert and I wanted to be able to eat one without feeling guilty. The addition of the jicama made it a little more hearty. I love the fresh crunch of it along with the tomatoes, cilantro, and lemon. It is so refreshing and light. It would be perfect with a piece of white fish as a light dinner. Seeing as how this makes so much, it would be pretty good in canning jars as a gift...too bad I don't have my stash of canning jars with me today. Darn.

Jicama looks like a pretty intimidating ingredient at first. It's big, heavy, and has a tough skin. Don't be scared away! The flavor inside is so mild, light, crisp, and refreshing. It goes so well in so many dishes as an added element of fresh crispness. The skin easily peels of with a normal vegetable peeler. After that just slice it up and add it to your dish. :)

Fresh Jicama Salsa

1/2 large onion, finely diced
1 jalepeno, seeded and minced
1 clove garlic, minced
1/2 large jicama, finely diced
4 large tomatoes, diced juice and all
1/3 cup cilantro, finely chopped
juice of 1 lemon (or lime)
2 tbs apple cider vinegar
1 tsp salt

Mix all ingredients together in a large bowl. Eat right away or let sit overnight.