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Jicama-Mango Salsa |
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Serves: 2
Print this Recipe
(Salsa de Jicama y Mango)
Category: Fruit Salsas
Makes about 2 cups
Young Mexican chefs are creating some exciting new style dishes, such as this condiment inspired by one I had at the Villa Maria restaurant in the Polanco district of Mexico City. Polanco is one of the most fashionable residential and shopping zones in the city where recently a host of top restaurants have opened. It was served on the plate in a small mound to accompany grilled shrimp. For the most appealing presentation, dice the mango and peppers into very tiny pieces.
1 medium jicama, peeled and coarsely shredded
1/2 ripe mango, peeled and cut into 1/8-inch dice
1/2 red bell pepper, cut into 1/8-inch dice
1 jalapeño pepper, seeded, veins removed, and minced
2 teaspoons unseasoned rice vinegar
1/4 teaspoon salt, or to taste
Put the shredded jicama in a clean kitchen towel and press out the moisture. Put the jicama into a medium bowl. Add the mango, red pepper, jalapeño, and vinegar. Toss well. Add salt. Put the relish in a serving bowl to pass at the table, or spoon about 2 heaping tablespoons on each plate next to the appetizer or the meat it accompanies.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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