Steps to Make Capcai Resep Capcay Kuah Kental

Blackened Corn And Jicama Pico De Gallo

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Recipe Summary Blackened Corn And Jicama Pico De Gallo

A zesty cold relish that can be used on a variety of foods, including fish tacos, nachos, salads, and much more. Keep refrigerated until ready to use.

Ingredients | Capcai Resep Capcay Kuah Kental

2 cups fresh corn kernels

2 cups peeled, chopped jicama

1 cup diced red onion

1 cup small diced white onion

1 cup small diced red bell pepper

½ cup small diced green bell pepper

¼ cup olive oil

2 tablespoons white vinegar

1 ½ tablespoons salt

2 teaspoons ground cumin

2 teaspoons ground black pepper

1 teaspoon red wine vinegar

1 teaspoon chili powder

2 cups fresh cilantro leaves, finely chopped

1 ½ cups small diced tomatoes

1 lime, zested and juiced

Directions

Heat a large skillet over high heat. Cook corn kernels in the hot skillet, turning frequently, until beginning to blacken slightly, about 5 minutes.

Mix corn, jicama, red onion, white onion, red bell pepper, green bell pepper, olive oil, white vinegar, salt, cumin, black pepper, red wine vinegar, and chili powder together in a large bowl. Add cilantro, tomatoes, lime zest, and lime juice to the corn mixture; gently stir to incorporate.

Info | Capcai Resep Capcay Kuah Kental

prep: 20 mins cook: 5 mins total: 25 mins Servings: 16 Yield: 16 servings

TAG : Blackened Corn And Jicama Pico De Gallo

Appetizers and Snacks, Dips and Spreads Recipes, Salsa Recipes, Tomato Salsa Recipes,

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