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Mango-Jicama Salsa

  • Servings: MAKES 5 CUPS

Plus: More Vegetable Recipes and Tips

KEY: Summer, Barbecue/Cookout, Game Day, Mexican, Appetizers/starters, Dips & Spreads, Basic/Easy, Fast, Healthy, Make Ahead, No-Cook, Vegetarian

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Ingredients

  • 1 pound jicama, peeled and cut into 1/4-inch dice (about 2 cups)
  • 1 medium red onion, finely chopped
  • 1 cup coarsely chopped cilantro
  • 6 garlic cloves, minced
  • 1/4 cup plus 2 tablespoons fresh lime juice
  • 1 chipotle chile in adobo sauce, seeded and minced
  • 1 jalapeƱo chile, seeded and minced
  • 2 teaspoons kosher salt
  • 4 large mangoes (14 ounces each), peeled and cut into 1/4-inch dice
  • Freshly ground pepper
  • Tortilla chips, for serving

How to make this recipe

  1. In a large bowl, combine the jicama, red onion, cilantro, garlic, lime juice, chipotle, jalapeño and salt. With a rubber spatula, fold in the mangoes. Season the salsa with pepper and refrigerate. Serve with tortilla chips.

Make Ahead

The salsa can be made up to 4 hours ahead.

Contributed By Published August 2000

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