Jicama Salsa

Jicama (HEE-kah-ma) is an edible root that’s mild and crisp with a hint of sweetness.  It can be peeled, cubed and roasted in the oven like a potato.  We prefer to eat it raw as a kind of chip to scoop up a favorite dip – just peel and make thin slices.  Or eat it raw with just a sprinkle of lime juice and chili powder.

For a quick salsa combine all of the following in a bowl and chill before serving:
Tomato – 1 cup, diced small
Jicama – 1 cup, peeled and diced small
Scallion – one large, minced (or a small onion)
Lime Juice from half a lime
Ground Cumin – 1/2 teaspoon, or to taste
Cayenne Pepper – a dash, or to taste
Salt to taste

Optional extras:
Radishes – 1/2 cup diced
Cucumber – 1/2 cup, peeled and diced
Mint – 2 tablespoons chopped
Cilantro – 2 tablespoons chopped
Jalapeno – 1 small minced (remove seeds for less heat)

About blackdirtrecipes

W. Rogowski Farm - helping you make the best from your seasonal produce and CSA Membership.
This entry was posted in Appetizer, Cucumber, Tomatoes. Bookmark the permalink.

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