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.
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  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 15 min
  • Inactive: 1 hr
  • Yield: 3 1/2 cups
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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


  1. 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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