Jicama-and-Watermelon Salsa

June 2010
Jicama-and-Watermelon Salsa

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For every fan wielding a jar of traditional salsa in one hand and a tortilla chip in the other, there's an enthusiast who knows this condiment doesn't just mean tomatoes. Ours pairs Mexican jicama with the all-American summer fruit for a contemporary hybrid that respects its Latin roots.

Makes: 8 servings

Ingredients
  • 1 large jicama
  • 2 tablespoons vegetable oil
  • 1 cup chopped watermelon
  • 1/4 cup finely chopped mint
  • 1 small seeded and finely chopped jalapeno chile
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey
  • Salt
Directions
  1. Preheat a grill to high. Peel 1 large jicama and slice crosswise, 1/3 inch thick. In a bowl, toss the jicama with 2 tablespoons vegetable oil and grill, turning once, until grill marks appear, about 8 minutes. Let cool. Chop and transfer to a bowl. Add 1 cup chopped watermelon, 1/4 cup finely chopped mint and 1 small seeded and finely chopped jalapeno chile. In a small bowl, combine 1 tablespoon apple cider vinegar and 1 teaspoon honey. Stir into the salsa and season with salt; refrigerate for 1 hour.
Tip
  • Serve Jicama-and-Watermelon Salsa on a grilled ham steak.
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