1 small red onion

juice of 2 limes

3 small oranges

1 jicama, about 1 lb

1/2 cucumber

1 fresh red fresno chilli

1. Cut the onion in half, then slice each half finely. Place in a bowl, add the lime juice and leave to soak while you prepare the remaining ingredients.

2. Slice the top and bottom off each orange. Stand an orange on a board, then carefully slice off all the peel and pith. Hold the orange over a bowl and cut carefully between the membranes so that the segments fall into the bowl. Having cut out all the segments, squeeze the pulp over the bowl to extract the remaining juice.

3.Peel the jicama and rinse it in cold water. Cut it into quarters, then slice finely. Add to the bowl of orange juice.

4. Cut the cucumber in half lengthways, then use a teaspoon to scoop out the seeds. Slice the cucumber and add to the bowl. Remove the stalk from the chilli, slit it and scrape out the seeds with a small sharp knife. Chop the flesh finely and add to the bowl.

5. Add the sliced onion to the bowl, with any remaining lime juice, and mix well. Cover and leave to stand at room temperature for at least 1 hour before serving. If not serving immediately, put the salsa in the fridge; it will keep for 2-3 days.



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