Ingredients with Measurements:
- 1 medium jícama, peeled and diced
- 2 ripe mangoes, peeled and diced
- 1 red bell pepper, seeded and diced
- 1 small red onion, diced
- 1 jalapeño pepper, seeded and minced
- 1/4 cup fresh cilantro leaves, chopped
- 1/4 cup fresh lime juice
- 1 tablespoon honey
- Salt and pepper to taste
Special equipment needed:
- Cutting board
- Chef's knife
- Mixing bowl
- Measuring cups and spoons
Step-by-step instructions:
1. In a mixing bowl, combine the diced jícama, mangoes, red bell pepper, red onion, jalapeño pepper, and cilantro leaves.
2. In a separate bowl, whisk together the lime juice, honey, salt, and pepper.
3. Pour the dressing over the jícama and mango mixture and toss well to coat.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Before serving, taste and adjust the seasoning as needed.
Time:
Preparation time: 15 minutes
Cooking time: 0 minutes
Total time: 45 minutes (including refrigeration time)
Temperature:
Refrigerate until ready to serve.
Serving size:
Makes about 4 cups of salsa.
Nutritional information:
Calories: 120
Fat: 0.5g
Carbohydrates: 30g
Fiber: 5g
Protein: 2g
Substitutions for ingredients:
- If you can't find jícama, you can use diced cucumber or radish instead.
- If you don't like mangoes, you can use diced pineapple or papaya instead.
- If you don't have fresh cilantro, you can use fresh parsley or basil instead.
- If you don't like spicy food, you can omit the jalapeño pepper or use a milder pepper.
Variations:
- Add diced avocado for extra creaminess.
- Use lemon juice instead of lime juice for a slightly different flavor.
- Add a pinch of cumin or chili powder for a smoky flavor.
- Add diced tomatoes for extra color and flavor.
Tips and tricks:
- Make sure to dice all the ingredients into small, bite-sized pieces for easy eating.
- Taste the salsa before serving and adjust the seasoning as needed.
- Serve the salsa with tortilla chips, on top of grilled fish or chicken, or as a side dish for tacos or fajitas.
Storage instructions:
- Store any leftover salsa in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salsa is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salsa in a colorful bowl or on a platter with tortilla chips arranged around it.
Garnishes:
- Garnish the salsa with additional cilantro leaves or diced jalapeño peppers for extra flavor and color.
Pairings:
- Serve the salsa with margaritas or other tropical drinks for a complete party menu.
Suggested side dishes:
- Serve the salsa with grilled chicken or fish and a side of rice or quinoa for a complete meal.
Troubleshooting advice:
- If the salsa is too spicy, add more honey or lime juice to balance out the heat.
- If the salsa is too sweet, add more lime juice or salt to balance out the sweetness.
Food safety advice:
- Make sure to wash all the produce thoroughly before using.
- Keep the salsa refrigerated until ready to serve to prevent bacterial growth.
Food history:
- Jícama is a root vegetable that is native to Mexico and Central America.
- Mangoes are also native to the same region and are a popular ingredient in many Mexican and Caribbean dishes.
Flavor profiles:
- This salsa is sweet, tangy, and slightly spicy with a crunchy texture from the jícama.
Serving suggestions:
- Serve the salsa as an appetizer or side dish for a summer barbecue or pool party.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: Mexican
Taste: Tangy, Sweet, Spicy, Refreshing