Yellow Tomato Salsa with Jicama "Chips"

Crisp, crunchy jicama makes the perfect grain-free chip.  Paired with this quick yellow tomato blender salsa, this makes an easy recipe for healthy summer snacking.  Enjoy this gluten-free, fat-free vegan recipe with Poblano Tacos or pair with Guacamole and Pico de Gallo for party appetizers. 

EASY       Servings: 4     Ready In: 10 minutes

Jicama Chips with Yellow Tomato Salsa - Easy, Healthy, Gluten-Free, Oil-Free, Plant-Based Vegan Sauce Snack Recipe

Jicama Chips with Yellow Tomato Salsa - Easy, Healthy, Gluten-Free, Oil-Free, Plant-Based Vegan Sauce Snack Recipe

Heirloom Yellow Tangerine Tomatoes have Less Acid than Red Tomatoes, for Milder Flavor

Heirloom Yellow Tangerine Tomatoes have Less Acid than Red Tomatoes, for Milder Flavor

Chef's TIp: You Can Also Make this with Heirloom Green Zebra Tomatoes

Chef's TIp: You Can Also Make this with Heirloom Green Zebra Tomatoes

Chef's TIp: You Can Also Make this with Heirloom Mint Julep Tomatoes

Chef's TIp: You Can Also Make this with Heirloom Mint Julep Tomatoes

Ingredients

1/4 red onion
1/2 jalapeno
1 pound yellow tomatoes
2 tbsp. cilantro leaves
1 tsp. cumin
1 tsp. lime juice
1/8 tsp. salt
1 medium jicama


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Yellow Tomato Salsa

Procedure

Gather ingredients. 

To make the salsa: Peel the onion. Roughly chop the onion, jalapeno, tomatoes, and cilantro. 
Combine the onion, jalapeno, tomatoes, cilantro, lime juice, cumin, salt, and pepper in a blender or food processor. Puree until liquefied.
Transfer into a serving bowl. 

To make the Jicama "Chips": Use a paring knife to peel the jicama. 
Thinly slice the jicama into about 1/4-inch-thick "chips" 

Serve the yellow tomato salsa with the jicama chips. 

Chef's Tip: Yellow tomatoes have less acid than their red counterparts, which offers a subtle sweetness. This is a great dish to use up any mushy or overripe tomatoes, though.

Yield: About 2 cups salsa


Step-by-Step Photos:

Nutrition Facts

Serving size: 1/4 of a recipe (1/2 cup salsa plus 1/4 the jicama chips)

Amount Per Serving
Calories 22.99
Calories From Fat (16%) 3.66
% Daily Value
Total Fat 0.44g <1%
Saturated Fat 0.05g <1%
Cholesterol 0mg 0%
Sodium 101.21mg 4%
Potassium 320.03mg 9%
Total Carbohydrates 4.53g 2%
Fiber 1.09g 4%
Sugar 0.11g
Protein 1.35g 3%
Calcium 15.68mg 2%
Iron 17.85mg 99%
Vitamin A 173.28IU 3%
Vitamin C 0.85mg 1%


Is that a Mexican potato? You mean jicama? This crisp, crunchy tuber is more like an apple than a potato. Chef Katie shows you how to peel and slice it into gluten-free jicama chips for healthy, low-carb vegan snacking. More at: www.plants-rule.com