⅓ cup olive oil ⅓ cup cider vinegar 1 tablespoon snipped fresh cilantro 1 teaspoon sugar 1 teaspoon coarse-grain brown mustard ¼ teaspoon salt ⅛ teaspoon black pepper
Sweet Pepper Salsa
1 medium green sweet pepper, seeded and finely chopped ¼ cup finely chopped, peeled jicama 2 tablespoon finely chopped red onion 1 tablespoon snipped fresh cilantro 1 ½ teaspoon red wine vinegar ½ fresh serrano chile pepper, seeded and chopped ⅛ teaspoon salt
