Jicama-Carrot Salsa

Name: Jicama-Carrot Salsa
Ingredients: 2 tablespoons fresh lime or lemon juice; 1 teaspoon minced garlic; ¼ cup finely diced red onion; ½ cup seeded and diced ripe plum tomato; 2 tablespoons olive oil; ¼ cup coarsely chopped fresh cilantro; 1 teaspoon seeded and chopped jalapeño chile; 2 tablespoons fresh lime or lemon juice; ⅓ cup finely diced carrot; ½ cup diced jicama; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; 1 teaspoon honey; Kosher or sea salt and freshly ground pepper

Preparation info

Makes about
2 cups

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

Ingredients

½ cup diced jicama
⅓ cup finely diced carrot
½ cup

Starter
Gluten-free
Vegetarian

Method

In a medium bowl, combine the jicama, carrot, tomato, onion, garlic, lime juice, chile, cilantro, olive oil, and honey. Season to taste with salt and pepper. Store, covered, in the refrigerator for up to 3 days.