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gluten free strawberry blueberry salsa

Food Matters: Strawberry Blueberry Salsa

This post is part of the Food Matters Project, a cooking collaboration from a wide range of food bloggers. Each week, I will cook a recipe from Mark Bittman’s Food Matters Cookbook, which places an emphasis on mindful and sustainable eating. Follow along with us! My posts for this project can be found here. This month’s host is Alissa who posted the original recipe and you can see all the other brilliant salsas on this week’s roundup (check the comments).

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Apple Jicama Salsa

Apple Jicama Salsa in a bowlI bought jicama (also known as yam bean) at the grocery store last time I was there. This is an odd looking food – almost looking like a rutabaga on the outside. Once you peel off the brown papery skin, you are left with a crunchy, almost sweet vegetable. It looks like a potato on the inside, but unlike a potato, is delicious raw. Some people cook it in soups and stir-frys. It is originally from Mexico and is the only edible part of the plant (the seeds are used to poison bugs & rats).

I love eating it raw, in salads and as a chip. I forgot that I had bought this and it was at the bottom of my fruit bowl on the counter. When I found it, I felt that I had won the lottery.

I grabbed an apple, some onion and some jalapenos and made a salsa. And then the worst thing happened, I realized that I had no chips or crackers with which to eat my delicious concoction.

Apple Jicama Salsa
#ratingval# from #reviews# reviews
Recipe Type: Dip
Author: Mary Fran Wiley
Prep time: 15 mins
Total time: 15 mins
Serves: 8
A refreshing, not hot salsa
  • 1/2 a jicama
  • 1 large apple (Pink Lady or Honey Crisp if available)
  • 1 small red onion
  • 1 clove garlic
  • 8 pickled jalapeno rounds
  • 2 T juice from jalapenos.
  1. Peel & chop all the large vegetables.
  2. Wash & chop the cilantro.
  3. Chop the jalapenos and add them to taste.
  4. Mix all the chopped ingredients together and pour in the jalapeno “juice”.
  5. Refrigerate overnight.
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