Salsa, Guacamole, and Jicama Chips

I was asked to bring a appetizer for the holiday cookout.  I love love love salsa and guacamole I could eat it plain with a spoon.  I want to keep it light and healthy so I decided that I will serve the dip with fresh Jicama “chips”. Jicama is also called the Yambean and is loaded with vitamin C, potassium and fiber.


Salsa
4 tomatoes, seeds removed and diced
1/2 sweet onion, finely chopped
1 clove garlic, minced
1 jalapeno (or more if you like it spicy), finely chopped
1/2 c cilantro, chopped
1 T fresh chopped oregano
1/2 t ground cumin
juice of 1 lime
salt and pepper
Mix all ingredients together and serve.




Guacamole
4 avocados
juice of 1 lime
1/2 c of prepared salsa
1/2 jalapeno, finely chopped
salt and pepper to taste


Mash avocados.  Stir in salsa and jalapeno. Serve immediately.


Jicama Chips
Peel and cut the jicama into manageable pieces.  Slice on a mandolin to achieve a consistent thickness.  Serve on the side with salsa and guacamole

If you enjoy The Complete Recipe please be sure to share it with your friends.
>