Jicama and Cilantro Relish - Mexican

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Jicama and Cilantro Relish - Mexican

 

1 cup tender fresh cilantro sprigs

1 tablespoon chopped fresh mint

1 large fresh jalapeño, seeded and finely chopped

1 teaspoon sugar

3 tablespoons fresh lime juice, or to taste

2 lb jícama, peeled and cut into 1-inch cubes

1/4 teaspoon salt

 

 

 

 

 

Pulse cilantro, mint, jalapeño, sugar, and 3 tablespoons lime juice in a food

processor until cilantro is finely chopped. Add half of jícama and pulse until

jícama is very coarsely chopped (you want a chunky, crunchy slaw, not a purée).

Transfer relish to a bowl.

Pulse remaining jícama in food processor in same manner and add to relish with

salt and lime juice to taste. Chill relish well, about 2 hours.

 

Makes about 6 cups.

Active time: 15 min

Start to finish: 2 1/4 hr.

Source: Gourmet, November 1999

Formatted by Chupa Babi: 04.23.08

 

Cooks' note: Taste jalapeño before adding it, to control the amount of heat.

 

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