Time: 1 hour 15 minutes
Complexity: easily
Quantity: 3.5 tbsp.

This salsa is as refreshing as the popular gin and lime juice Gimlet cocktail that inspired it. It's even more delicious if left to rest overnight in the refrigerator. Serve as an appetizer with tortilla chips at a house party.

Ingredients:

• 1 jicama, peeled and cut into 2cm pieces (about 0.5 kg)
• 1 cucumber, cut into 0.5 cm cubes (about 350 g)
• 1 medium red onion, diced (about 2/3 cup)
• 1 Fresno pepper, finely diced
• 1/4 cup gin
• 2 tbsp. l. olive oil
• 1 teaspoon of sugar
• Juice and zest of 2 limes
• Tortilla chips for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

jicama, cucumbers, red onion, Fresno pepper, gin, sugar, lime, chips, tortilla

We recommend

Preparation:

Step 1
• Place the jicama in a food processor and finely chop. Transfer to a medium bowl. Add the cucumber, onion, pepper, gin, oil, sugar, lime juice, and zest. Season with salt and pepper to taste. Refrigerate until completely chilled, at least 1 hour or overnight. Serve with tortilla chips.

Votes: 4