Cooks' note:
Taste jalapeño before adding it, to control the amount of heat.
Recipe information
Total Time
2 1/4 hr
Yield
Makes about 6 cups
Ingredients
1 cup tender fresh cilantro sprigs
1 tablespoon chopped fresh mint
1 large fresh jalapeño, seeded and finely chopped
1 teaspoon sugar
3 tablespoons fresh lime juice, or to taste
2 lb jícama, peeled and cut into 1-inch cubes
1/4 teaspoon salt
Preparation
Step 1
Pulse cilantro, mint, jalapeño, sugar, and 3 tablespoons lime juice in a food processor until cilantro is finely chopped. Add half of jícama and pulse until jícama is very coarsely chopped (you want a chunky, crunchy slaw, not a purée). Transfer relish to a bowl.
Step 2
Pulse remaining jícama in food processor in same manner and add to relish with salt and lime juice to taste. Chill relish well, about 2 hours.
