Mango and Jicama Salsa

I am a huge jicama fan. I am also a huge mango fan. The combination of the two is heavenly in my opinion.

This is a super refreshing salsa that is visually stimulating with the rainbow of colors. The sweet of the mango is contrasted with the crunch of the jicama and the earthiness of the cilantro. The sweet is balanced off with the garlic, onion, jalapeno and chipotle making for an awesome salsa.

Omit the hot peppers and cilantro and swap out the red onion for a vadalia and you got a kid friendly salsa. Serve with chips, on fish tacos, over cooked fish or chicken.

This recipe can be made up to 4 to 6 hours ahead. Any longer out and you risk the peppers and onion overtaking the delicate flavors of the mango and jicama.

Ingredients:

• 6 garlic cloves
• 4 large ripe mangoes
• 1 medium red onion
• 1 chipotle chile in adobo sauce
• 1 jalapeno chile
• 2 cups jicama
• 1 cup coarsely chopped cilantro
• 1/4 cup plus 2 tbsp fresh lime juice
• 2 tsp kosher salt
• Freshly ground pepper

Process:

1. Peel and cut jicama and mango into 1/4 cuts
   
   
2. Mince the garlic
   
   
3. Finely chop red onion
   
   
4. Seed and mince the chipole pepper and Jalapeno
   
   
5. Combine all ingredients in a large non reactive bowl (EXCEPT ground pepper and mangoes) - stir to mix
   
   
6. Fold in mangoes and gently toss
   
   
7. Season with fresh ground pepper
   
   
8. Refrigerate for at least 30 minutes before using