Roasted Red Pepper and Jicama Salsa with Zesty Chunk Guacamole

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 large red bell pepper
• 1 pound chicken breast tenders
• 1 tablespoon dried cilantro
• 2 teaspoons paprika
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon monosodium glutamate (MSG)
• 2 tablespoons extra-virgin olive oil
• 1/4 cup extra virgin olive oil
• 1 large yellow onion, minced
• 2 cups matchstick-cut jicama
• 1 tablespoon salt
• 1 tablespoon white sugar
• 3/4 teaspoon cayenne pepper
• 1 (10 ounce) can diced tomatoes with green chile peppers, drained and juices reserved.
• 8 ounces sour cream
• 1/4 cup thinly sliced jicama
• salt and ground black pepper to taste
• 1 tablespoon extra-virgin olive oil
• 2 large avocados, peeled, pitted, and diced
• 2 tablespoons lemon juice
• 1 tablespoon dried cilantro
• 1/2 teaspoon cayenne pepper
• 1/8 teaspoon ground cumin

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Set the oven to broil on high and place the whole red bell pepper on a sheet pan about 4 inches from the heat. Broil 10 to 15 minutes, turning, until charred all over. Transfer to a bowl, cover, and let steam 10 minutes.

2. Peel, seed, and dice the roasted pepper. Drain the diced tomatoes, reserving the juices in a separate small bowl, and set the tomatoes aside.

3. Cut the chicken breast tenders into bite-sized pieces. Toss them with one portion of the dried cilantro, the paprika, black pepper, MSG, cayenne pepper, and the 2 tablespoons extra-virgin olive oil.

4. Heat a large skillet over medium-high heat. Cook the chicken 6 to 8 minutes, stirring, until it reaches 165°F (74°C) in the thickest part. Cool, then chop finely.

5. In a large bowl, combine the minced onion, matchstick jicama, sugar, salt, drained tomatoes, diced roasted pepper, and chopped chicken. Whisk the reserved tomato juices with the 1/4 cup extra-virgin olive oil and pour over the mixture.

6. Season the salsa with salt and black pepper to taste. Cover and refrigerate for 1 hour so the flavors meld.

7. For the guacamole, gently toss the diced avocados with the lemon juice, the remaining dried cilantro, the cayenne, cumin, 1 tablespoon extra-virgin olive oil, the thinly sliced jicama, and salt and black pepper to taste.

8. Spoon the chilled salsa into a serving dish and spread the sour cream over the top. Serve the guacamole alongside.