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Red, White & Blue Salsa
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Red, White & Blue Salsa with Baked Star Chips

Not only is this Red, White & Blue Salsa a fun way to incorporate the colors of the holiday into your picnic spread, but it’s also the perfect way to introduce a new vegetable that many people at the party likely haven’t tried -  Jicama!

Native to Mexico, jicama is a root veggie with a thin brown skin and a deliciously crisp, juicy white flesh underneath. Jicama is mild in flavor, sort of like a cross between a water chestnut and a pear, so it’s awesome in salads, on veggie trays, or in stir-fries. 

Red, White & Blue Salsa with Baked Star Chips

 

 

Red, White & Blue Salsa

Ingredients:

  • 1 ¼ cup fresh blueberries
  • 1 ¼ cup diced strawberries
  • 1 ¼ cup diced jicama
  • ⅓ cup chopped cilantro
  • ¼ cup finely chopped red onion
  • 1 jalapeño pepper, seeded and finely chopped (about 2 Tbsp.)
  • 1 lime, juiced (about 2 Tbsp.)
  • Salt, to taste

 

Directions:

  1. In a medium bowl, combine the blueberries, strawberries, jicama, red onion, cilantro, jalapeño and lime juice. Stir until well combined. Season with salt, to taste.
  2. Optional step: lightly spray baked chips with nonstick cooking spray. Sprinkle with salt and serve. Bake for 8-12 minutes or until just crisp and golden. Turn off oven and open door slightly, leaving chips in 5-10 minutes longer until desired crispiness is achieved.

 

 

Note:  To keep the true red, white and blue colors of this salsa, wait to combine the strawberries with the remaining ingredients until just before serving. The red juice from the strawberries will tint the jicama pink as the salsa sits.  This salsa is best eaten the day it’s made.

 

 Yield: 6 servings

 

Baked Star Chips

Ingredients:

  • Corn tortillas
  • Nonstick cooking spray
  • Salt, to taste

 

Directions:

  1. Preheat oven to 400F. Cut tortilla chips using star-shaped cookie cutter (or other desired shape). Spread tortilla stars out onto a baking sheet, leaving space between each
  2. Bake for 8-12 minutes or until just crisp and golden. Turn off oven and open door slightly, leaving chips in 5-10 minutes longer until desired crispiness is achieved.
  3. Optional step: lightly spray baked chips with nonstick cooking spray. Sprinkle with salt and serve.

 

 

Have a question about nutrition? Our Mealtime Mentors would love to help! Reach out at AskFestivalDietitians.com or find them on Facebook, Instagram and Twitter.


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Jicama  

Disclaimer: The information provided here is intended for general information only. It is not intended as medical advice. Health information changes frequently as research constantly evolves. You should not rely on any information gathered here as a substitute for consultation with medical professionals. Information may not be reproduced without permission from Festival Foods. We strongly encourage guests to review the ingredient lists of suggested products before purchasing to ensure they meet individual dietary needs. All products not available at all Festival locations.

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