Jicama-Mango Salsa

Name: Jicama-Mango Salsa
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 3 Tbsps finely chopped fresh cilantro leaves; 473 milliliters dice jicama; 4 servings Kosher salt; 3 Tbsps freshly squeezed lime juice (from about 2 medium limes); 473 milliliters dice mango (from about 2 medium mangoes); 2 serrano chiles, stemmed and finely chopped; 118 milliliters finely chopped white onion (from about 1/2 medium onion)

Jicama-Mango Salsan is If you have onion, small-dice jicama, kosher salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 20 minutes.

Instructions

Place all of the measured ingredients in a medium bowl, season with salt, and stir to combine. Cover and refrigerate until ready to serve.

Ingredients you will need

Salt

Equipment you will use

Bowl

Equipment

Bowl

Ingredients

Servings:

3Tbsps

finely chopped fresh cilantro leaves 473milliliters

dice jicama 4servings

Kosher salt 3Tbsps

freshly squeezed lime juice (from about 2 medium limes)473milliliters

dice mango (from about 2 medium mangoes)2

serrano chiles, stemmed and finely chopped 118milliliters

finely chopped white onion (from about 1/2 medium onion)

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir. It has 4.5 out of 5 stars and a bottle costs about 20 dollars.