Roasted Red Pepper and Jicama Salsa with Zesty Chunk Guacamole

This appetizer is outstanding and great for parties! The mixes of flavors complement themselves and will excite even the most lukewarm palates. Everything can be made ahead of time and assembled in minutes. Serve with tortilla chips.

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 260 Calories

Ingredients

• 1 tablespoon white sugar
• 2 tablespoons lemon juice
• 1 tablespoon salt
• ½ teaspoon ground black pepper
• 8 ounces sour cream
• salt and ground black pepper to taste
• ⅛ teaspoon ground cumin
• 2 teaspoons paprika
• ¼ cup extra virgin olive oil
• ½ teaspoon cayenne pepper
• ¾ teaspoon cayenne pepper
• 1 large red bell pepper
• ½ teaspoon monosodium glutamate (MSG)
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, minced
• 1 tablespoon dried cilantro
• 1 pound chicken breast tenders
• 2 cups matchstick-cut jicama
• ¼ cup thinly sliced jicama
• 2 large avocados, peeled, pitted, and diced

Recipe Instructions

Step 1

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.

Step 2

Place red bell pepper on a baking sheet.

Step 3

Roast pepper in the preheated oven until skin is blackened, about 5 minutes per side. Allow pepper to cool.

Step 4

Peel and discard blackened skin; finely chop pepper and set aside.

Step 5

Season chicken tenders with 1 tablespoon cilantro, paprika, black pepper, and monosodium glutamate.

Step 6

Heat 2 tablespoons olive oil in a skillet over medium heat. Arrange chicken tenders in the skillet, cover, and reduce heat to low. Cook until chicken is no longer pink in the center and is browned on both sides, about 20 minutes. Transfer chicken to a plate and set aside to cool; reserve skillet.

Step 7

While the chicken is cooking, heat 1/4 cup olive oil in another skillet over medium-low heat. Cook and stir onion in the hot oil until very tender and dark brown, about 20 minutes.

Step 8

Stir roasted bell pepper, 2 cups jicama, 1 tablespoon salt, sugar, and 3/4 teaspoon cayenne pepper into caramelized onion. Cook and stir until jicama begins to soften, about 5 minutes more; remove from heat.

Step 9

Pour reserved tomato juices into the skillet used to cook chicken.

Step 10

Heat tomato juice over medium-high heat until reduced by half, 5 to 7 minutes, scrape up any brown bits in the skillet.

Step 11

Stir sour cream into reduced tomato juice until evenly mixed; remove from heat.

Step 12

Season jicama slices with salt and pepper to taste.

Step 13

Heat 1 tablespoon olive oil in a clean skillet. Pan-fry jicama slices in the hot oil until browned on both sides, 5 to 7 minutes.

Step 14

Mix tomatoes with green chiles, avocados, lemon juice, 1 tablespoon cilantro, 1/2 teaspoon cayenne pepper, cumin, and salt in a bowl until mixture is a slightly creamy guacamole.

Step 15

Spread tomato-sour cream mixture on a large platter.

Step 16

Pile guacamole atop sour cream.

Step 17

Spread red pepper salsa over guacamole.

Step 18

Chop chicken breast tenders into chunks; scatter chicken chunks and jicama slices over salsa.