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
How to Make It
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.
The salsa can be made up to 4 hours ahead.
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