Salsas & Sauces/

Jicama Cranberry Salsa

This is the salsa that Rick serves with his Mesquite Grilled Turkey at Thanksgiving.  It's best made within several hours of serving.


  • 1large red onion, finely diced
  • 1 1/2cupsjicama, finely diced peeled
  • 1/2cup chopped dried cranberries
  • 3tablespoons cider vinegar
  • Salt to taste
  • 6tablespoons coarsely chopped fresh cilantro


Combine the chopped onion, jícama, dried cranberries, and vinegar in a medium bowl. Taste and season with a little salt. Stir in the cilantro.


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