Olive, Jicama and Orange Salsa - California Raisins
Serve as a dip for pita bread or over grilled fish or chicken.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Peeler
Ingredients
- 2 oranges, peeled with pith removed
- 1/4 Cup key lime juice
- 1 Teaspoon chile powder
- 1/8 Teaspoon cayenne pepper
- 6 Tablespoons extra virgin olive oil
- 3/4 Cup pitted and quartered California black olives
- 3/4 Cup pitted and quartered California green olives
- 8 Ounces jicama, peeled and diced 1/4-inch
- 2 Cups California raisins
- 1/4 Cup thinly sliced green onions
- 2 Tablespoons chopped fresh cilantro
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