Mexican Clementine and Jicama Salsa
- Total Time
A crunchy, refreshing topping for fish or pork tacos. Or dice the clementines and jicama a little smaller to make a dip.
clementine(s)12 item(s), seedless, peeled, coarsely chopped
uncooked jicama2 cup(s), finely chopped or grated
uncooked red onion(s)½ cup(s), minced
jalapeño pepper(s)1 medium, seeded and minced
cilantro⅓ cup(s), fresh, minced
fresh lime juice3 Tbsp
olive oil1 tsp, extra virgin
kosher salt½ tsp
- In a medium-size bowl, combine clementines, jicama, onion, jalapeno and cilantro.
- In a small bowl, whisk together lime juice, oil, honey and salt; pour over clementine mixture and toss to combine.
- Serving size: 1/2 c