Jicama-Cilantro SalsaHere's a pale green, crisp, fresh-tasting salsa that goes very well with seafood of all kinds and lots of other things, too. If you'd like a touch of red in the salsa, add 2 to 3 finely chopped radishes.
Salsa de Jicama y Cilantro
Jicama-Cilantro SalsaHere's a pale green, crisp, fresh-tasting salsa that goes very well with seafood of all kinds and lots of other things, too. If you'd like a touch of red in the salsa, add 2 to 3 finely chopped radishes.
Ingredients
Makes about 2 cups
- 1 small jicama about 1 pound, peeled and finely diced
- 1 tablespoon finely chopped white onion
- 2 tablespoons chopped fresh cilantro
- 2 teaspoons finely chopped fresh mint
- 1 serrano chile minced with seeds
- 1 tablespoon fresh lime juice
- 1 ⁄4 teaspoon salt or to taste
Instructions
- In a medium bowl mix all of the ingredients together.
- Refrigerate.
Notes & Wine Advice
Serve cold.