Smoky Jicama-Orange Salsa

Name: Smoky Jicama-Orange Salsa
Yield: Makes 4½ cups
Ingredients: 4 medium-size (1½ pounds) tomatoes, seeded and chopped; 1 cup finely chopped jicama; ½ red bell pepper, finely chopped; ¼ small red onion, finely chopped; 3 tablespoons fresh lime juice; 1 teaspoon ground cumin; 2 teaspoons chopped canned chipotle peppers in adobo sauce; 1 teaspoon orange zest; 2 navel oranges, peeled and cut into segments; ¼ cup chopped fresh cilantro; 1 teaspoon salt

Preparation info

Makes
4½
cups

Difficulty
Easy

Appears in

Tomatoes

By Julia Rutland

Published 2021

About

Oranges add a bit of sweetness that pairs well with ripe acidic tomatoes. Jicama adds a neutral flavor but lots of crunch (as well as a good portion of the gut-friendly prebiotic fiber inulin). You can substitute extra bell pepper or some celery for a similar texture, or skip it altogether.

Ingredients

4 medium-size (1½ pounds) tomatoes, seeded and chopped
1 cup finely chopped jicama

Starter
Vegan
Gluten-free

Method

Combine tomatoes, jicama, bell pepper, onion, lime juice, cumin, and chipotle peppers in a large bowl, stirring until well blended. Stir in zest, orange segments, cilantro, and salt. Cover and chill until ready to serve.