Having a party to attend last night, I made this salsa to bring. At first it is a bit crunchy, but as the night went on the jicama became softer and the flavors melded a bit better. I would suggest making this in the morning or the day before.
Mango and Jicama Salsa
2 ripe mangoes, peeled, flesh cut from the pit and diced fine
1 jicama, peeled and diced fine
2 jalapeno peppers, seeded, stemmed and minced
1/4 c red onion, diced fine
1/2 to 1 teaspoon salt
1/2 to 1 teaspoon sugar
1 teaspoon tabasco sauce
juice from 2 limes
2 tablespoons minced cilantro
Mix all ingredients in a bowl and allow to sit a few hours before serving. If you're unsure about the salt and sugar amounts, add the smaller amount and add more later should the salsa require it.
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