Use this delicious tropical salsa in the same way as the typical green chile and tomato-based salsa.

Corn, Jicama and Pineapple Salsa

1 1/2 cups chopped peeled jicamas
1 cup chopped pineapple chunks
1 cup frozen corn kernels, thawed
1/2 cup diced, seeded green bell pepper
1 green chile pepper, seeded, chopped (see note)
2 tablespoons chopped fresh cilantro
1 garlic clove, crushed

1. In a medium bowl, combine jicama, pineapple, corn, green bell pepper, green chile pepper, cilantro, and garlic. Process in a food processor or blender until evenly mixed. Cover and chill for at least 1 hour.

Makes about 5 cups.

Cook's Note: Because hot peppers contain oils that can burn your eyes, lips and skin, protect yourself when working working with peppers by covering one or both hands with plastic gloves or bags. Be sure to wash your hands thoroughly before touching your eyes or face.