Recipe makes about 4 cups of salsa
8 oz. piece of Jicama that has been peeled
1 pounds Heirloom Tomatoes OR 15 oz. can Diced Tomatoes
½ cup Corn Kernels
½ cup Cilantro or Parsley Leaves, measure leaves first then finely chop them
2 tsp. or more to taste Sriracha or other hot sauce of your choice
1 bunch Scallions, whites minced and tender greens thinly sliced
1 tsp. Sea Salt
Chips or Vegetables to use for dipping (jicama slices work well for dipping)
Combine the diced jicama and all remaining ingredients in a large mixing bowl. Let the salsa sit at room temperature for at least 15 minutes so the flavors will meld and open. Taste the salsa and add more salt and chile sauce if needed.
Salsa can be kept refrigerated for up to 7 days.