Canning Salsa: Hot Spicy Jicama Salsa
- 9 cups diced Jicama (you will need about 4 pounds purchased Jicama)
- 1 tablespoon whole mixed pickling spice
- 1 two-inch stick cinnamon
- 8 cups white vinegar (5 percent)
- 4 cups sugar
- 2 teaspoons crushed red pepper
- 4 cups diced yellow bell pepper
- 4½ cups diced red bell pepper
- 4 cups chopped onion
- 2 fresh fingerhot peppers (about 6 inches each), finely chopped and partially seeded eyes.
- Yield: about 7 pints
- Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.
- Wash and rinse canning jars; keep hot until ready to use.
- Prepare lids according to manufacturer’s directions.
- Wash, peel and trim Jicama; dice.
- Place pickling spice and cinnamon on a laundered, double-layer, 6-inch-square piece of 100% cotton cheesecloth.
- Bring corners together and tie with a clean string. (Or use a purchased muslin spice bag.)
- Hot Pack:
- In a 4-quart Dutch oven or sauce pot, combine pickling spice bag, vinegar, sugar, and crushed red pepper.
- Bring to boiling, stirring to dissolve sugar.
- Stir in diced jicama, sweet peppers, onion and fingerhots.
- Return mixture to boiling.
- Reduce heat and simmer, covered, over medium-low heat about 25 minutes.
- Discard spice bag.
- Fill solids into hot, clean jars, leaving ½-inch head space.
- Cover with hot pickling liquid, leaving ½-inch headspace.
- Remove air bubbles and adjust headspace if needed.
- Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.
- Process in a boiling water canner according to the recommendations below.
IMPORTANT: The only changes you can safely make in this salsa recipe are to substitute bottled lemon juice for the vinegar and to change the amount of pepper and salt.
Do not alter the proportions of vegetables to acid and tomatoes because it might make the salsa unsafe.
The Jicama root’s exterior is yellow and papery, while its inside is creamy white with a crisp texture that resembles raw potato or pear. The flavor is sweet and starchy, reminiscent of some apples or raw green beans, and it is usually eaten raw, sometimes with salt, lemon, or lime juice, alguashte, and chili powder. It is also cooked in soups and stir-fried dishes. Jícama is often paired with chili powder, cilantro, ginger, lemon, lime, orange, red onion, salsa, sesame oil, grilled fish, and soy sauce.
It can be cut into thin wedges and dipped in salsa. In Mexico, it is popular in salads, fresh fruit combinations, fruit bars, soups, and other cooked dishes. In contrast to the root, the remainder of the jícama plant is very poisonous; the seeds contain the toxin rotenone, which is used to poison insects and fish.