Jicama and cilantro relish
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Tender fresh cilantro sprigs |
| 1 | tablespoon | Chopped fresh mint |
| 1 | large | Fresh jalapeno; seeded and finely |
| ; chopped | ||
| 1 | teaspoon | Sugar |
| 3 | tablespoons | Fresh lime juice; or to taste |
| 2 | pounds | Jicama; peeled and cut into |
| ; 1-inch cubes | ||
| ¼ | teaspoon | Salt |
Directions
Pulse cilantro, mint, jalapeno, sugar, and 3 tablespoons lime juice in a food processor until cilantro is finely chopped. Add half of jicama and pulse until jicama is very coarsely chopped (you want a chunky, crunchy slaw, not a puree). Transfer relish to a bowl.
Pulse remaining jicama in food processor in same manner and add to relish with salt and lime juice to taste. Chill relish well, about 2 hours.
Cooks' note:
• Taste jalapeno before adding it, to control the amount of heat.
Makes about 6 cups.
Gourmet November 1999
Converted by MC_Buster.
Per serving: 349 Calories (kcal); 1g Total Fat; (2% calories from fat); 6g Protein; 82g Carbohydrate; 0mg Cholesterol; 569mg Sodium Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 0 Vegetable; ½ Fruit; 0 Fat; ½ Other Carbohydrates
Converted by MM_Buster v2.0n.