Cucumber Jicama Gimlet Salsa

This salsa is as refreshing as the drink it was inspired by. Bonus: it gets even better if it's refrigerated overnight, so make ahead for[ your next get-together or game day celebration.]

Total Time:
1 hr 15 min
Prep:
15 min
Inactive:
1 hr

Yield:
3 1/2 cups
Level:
Easy

CATEGORIES
Ingredients
  • 1 jicama, peeled and cut into 1-inch chunks (about 1 pound)
  • 1 English cucumber, cut into 1/4-inch dice (about 12 ounces)
  • 1 medium red onion, finely diced (about 2/3 cup)
  • 1 Fresno pepper, finely diced
  • 1/4 cup gin
  • 2 tablespoons olive oil
  • 1 teaspoon sugar
  • Juice and zest of 2 limes
  • Kosher salt and freshly ground black pepper
  • Tortilla chips for serving
Directions

Place the jicama in a food processor and pulse until finely chopped. Remove to a medium bowl. Stir in the cucumber, onion, pepper, gin, oil, sugar, lime juice and zest. Season with salt and pepper. Refrigerate until chilled, at least 1 hour or overnight. Serve with tortilla chips.

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