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Epicurious

Jícama and Cilantro Relish

4.4

(2)

Cooks' note:

Taste jalapeño before adding it, to control the amount of heat.

Recipe information

  • Total Time

    2 1/4 hr

  • Yield

    Makes about 6 cups

Ingredients

1 cup tender fresh cilantro sprigs
1 tablespoon chopped fresh mint
1 large fresh jalapeño, seeded and finely chopped
1 teaspoon sugar
3 tablespoons fresh lime juice, or to taste
2 lb jícama, peeled and cut into 1-inch cubes
1/4 teaspoon salt

Preparation

  1. Step 1

    Pulse cilantro, mint, jalapeño, sugar, and 3 tablespoons lime juice in a food processor until cilantro is finely chopped. Add half of jícama and pulse until jícama is very coarsely chopped (you want a chunky, crunchy slaw, not a purée). Transfer relish to a bowl.

    Step 2

    Pulse remaining jícama in food processor in same manner and add to relish with salt and lime juice to taste. Chill relish well, about 2 hours.

TagsCondimentMexicanLatin AmericanJicamaRoot VegetableVegetableCilantroHerbs & SpicesJalapeñoChileGluten FreeDairy FreeNut FreeVeganVegetarianRaw5 Ingredients or FewerMeal PrepNo-CookFood ProcessorGourmet
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