Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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RICKMAIL - sign up for our email list From the Kitchen of Chef Rick Bayless

Salsas, Sauces and Condiments

Jicama Cranberry Salsa

Makes about 3 1/2 cups

This is the salsa that Rick serves with his Mesquite Grilled Turkey at Thanksgiving.  It's best made within several hours of serving.

Ingredients

1 large red onion, finely diced
1 1/2 cups finely diced peeled jícama
1/2 cup chopped dried cranberries
3 tablespoons cider vinegar
Salt to taste
6 tablespoons coarsely chopped fresh cilantro

Directions

Combine the chopped onion, jícama, dried cranberries, and vinegar in a medium bowl.  Taste and season with a little salt.  Stir in the cilantro. 

Recipes