CUCUMBER JICAMA GIMLET SALSA

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Cucumber Jicama Gimlet Salsa image

This salsa is as refreshing as the drink it was inspired by. Bonus: it gets even better if it's refrigerated overnight, so make ahead for your next get-together or game day celebration.

Provided by Food Network Kitchen

Time 1h15m

Yield 3 1/2 cups

Number Of Ingredients 10

1 jicama, peeled and cut into 1-inch chunks (about 1 pound)
1 English cucumber, cut into 1/4-inch dice (about 12 ounces)
1 medium red onion, finely diced (about 2/3 cup)
1 Fresno pepper, finely diced
1/4 cup gin
2 tablespoons olive oil
1 teaspoon sugar
Juice and zest of 2 limes
Kosher salt and freshly ground black pepper
Tortilla chips for serving

Steps:

  • Place the jicama in a food processor and pulse until finely chopped. Remove to a medium bowl. Stir in the cucumber, onion, pepper, gin, oil, sugar, lime juice and zest. Season with salt and pepper. Refrigerate until chilled, at least 1 hour or overnight. Serve with tortilla chips.
  • Copyright 2013 Television Food Network, G.P. All rights reserved
  • From Food Network Kitchens

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