Cucumber Jicama Gimlet Salsa
- Level: Easy
- Yield: 3 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 7 servings
- Calories
- 139
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 21
- Dietary Fiber
- 7
- Sugar
- 4
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 460
- Total: 1 hr 15 min
- Prep: 15 min
- Inactive: 1 hr
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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