Jicama-and-Watermelon Salsa

Name: Jicama-and-Watermelon Salsa
Yield: 8
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

Author:: Rachael Ray Every Day
Updated:: Jul 12, 2017
Original:: Dec 28, 2011

8Servings

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

Preparation

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.