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
- 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
- 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.
- Serve Jicama-and-Watermelon Salsa on a grilled ham steak.