Salsa de Jicama y Mango
Jicama-Mango SalsaYoung Mexican chefs are creating some exciting new style dishes, such as this condiment inspired by one I had at the Villa Maria restaurant in the Polanco district of Mexico City. Polanco is one of the most fashionable residential and shopping zones in the city where recently a host of top restaurants have opened. It was served on the plate in a small mound to accompany grilled shrimp. For the most appealing presentation, dice the mango and peppers into very tiny pieces.
Ingrediënten
Makes about 2 cups
- 1 medium jicama peeled and coarsely shredded
- 1 ⁄2 ripe mango peeled and cut into 1⁄8-inch dice
- 1 ⁄2 red bell pepper cut into 1⁄8-inch dice
- 1 jalapeño chile seeded, veins removed, and minced
- 2 teaspoons unseasoned rice vinegar
- 1 ⁄4 teaspoon salt or to taste
Instructies
- Put the shredded jicama in a clean kitchen towel and press out the moisture.
- Put the jicama into a medium bowl.
- Add the mango, red pepper, jalapeño, and vinegar.
- Toss well.
- Add salt.
- Put the relish in a serving bowl to pass at the table, or spoon about 2 heaping tablespoons on each plate next to the appetizer or the meat it accompanies.
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