I was slightly hesitant with this one b/c I had never had the jicama before. Other reviews who had described it as a cross between a potato and a water chestnut were correct. All of the ingredients together were a perfect blend. One review stated they added a jalapeno, cilantro, garlic, and salt to the sour cream as like a sauce and that paired with this salsa was PERFECT! After eating this with fish, I even ventured off and used it as an actual salsa with tortilla chips and then the next day with taco meat and Spanish rice. This is definitely a multi-functional (healthy) recipe and I will be making it again. Oh, and please remember to use red BELL peppers, not red spicy peppers. This was not a hot salsa at all, it was very mild.
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I was slightly hesitant with this one b/c I had never had the jicama before. Other reviews...