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