Mango-Jicama Salsa

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Yield:
5 cups

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 jalapeño 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

Directions

  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.

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