Ben Fink Ben Fink/The Culinary Institute
Chapter 7 Sauces and Relishes
Chayote-Jicama Salsa.
Recipe courtesy of Culinary Institute of America (www.ciafoodies.com)
1 T. olive oil
4 limes, juiced
Kosher salt, as needed
Freshly ground black pepper, as needed
¼ c. chopped cilantro
2 jicama, peeled and cut into small dice
1 pineapple, peeled, cored, and cut into small dice
2 c. minced red onion
2 red bell peppers, seeded and cut into small dice
3 serranos, minced
In a medium bowl, whisk together the oil, lime juice, salt, black pepper, and cilantro to combine. Gently fold in the jicama, pineapple, onion, bell peppers, and chiles. Cover and refrigerate until ready to serve.